Marinated Chicken Breast With Mint

Marinated Chicken Breast With Mint

Marinated chicken breast with mint sounds like an interesting recipe. Marinating the meat is a tenderizing and flavoring process that you do before cooking it. I like to marinate the chicken legs before I make breaded schnitzel from it. But back to this marinated chicken breast with mint now, a recipe that I will serve with a salad.

Marinated Chicken Breast With Mint

So you probable marinate your meat for the grill, or when you making some skewers. Try this version of flavoring the chicken meat. I think you will like it. And to have some side dish I suggest a carrots and chickpea salad.


  • 1 chicken skinless breast(about 400-500 g);
  • 1 cube of butter;
  • salt;
  • pepper;
  • chili;
  • crushed dried mint.

Ingredients for marinating

  • 2 large onions(sweet);
  • some parsley;
  • some mint;
  •  a quarter teaspoon of turmeric;
  • 3 tablespoons lime/ lemon juice;
  • 1 tablespoon sunflower oil.

Ingredients for the salad

  • 250 g carrots;
  • 250 g cooked chickpeas;
  • a few mint leaves;
  • a few threads of parsley;
  • 2 tablespoons oil;
  • 1 tablespoon lime/ lemon juice;
  • a quarter teaspoon ginger powder;
  • a pinch of ground cumin;
  • salt.

So now you just have to prepare this marinated chicken breast with mint.


  1. Cut the chicken breast in 2 pieces.
  2. Put the onions with some salt in the blender and mix it until it becomes a paste. If the blender doesn’t mix it properly, add 3 tablespoons of water to the onions.
  3. Put the onion paste in some gauze and squeeze the juice out over the chicken.
  4. Add turmeric, oil, lime juice and chopped mint and parsley.
  5. Mix the spices together with the chicken and put it in the fridge for about 3 hours.
  6. On a chopping board or on your worktable ground black pepper, sprinkle some salt, chili flakes and finely crushed dried mint.
  7. Roll the chicken in this spices to cover it everywhere. Leave it for 30 minutes at room temperature.
  8. Heat the oven to 200 ° C.
  9. Heat a grill pan with no oil(you can use a cast iron pan) for 5 minutes, on maximum heat.
  10. Take the heat a bit down then cook the chicken breasts for 2 minutes on both sides.
  11. Move the pan in the oven and allow the chicken to bake another 10-12 minutes.
  12. Remove the chicken to a plate and go over it with a cube of butter. Cover it with aluminum foil for 5 minutes.
  13. Mix grated carrots and chickpeas for the salad. Sprinkle a little salt and taste.
  14. Add the chopped greenery.
  15. Mix the oil with the lemon juice, ginger and cumin and pour it on the salad.

That is all for this marinated chicken breast with mint recipe. Let me know if you liked it. Bon Appétit!