Garlic-Ginger Chicken Breasts with Cilantro and Mint

cooking.nytimes.com

This chicken is the brainchild of my aunt Sonia. I have finally pried the recipe out of Sonia’s hands. Both the marinade and the cooking method (low and sort of slow) feel ingenious to me, and the payoff is huge: Charred, spicy, slightly funky, juicy chicken that is equally wonderful by itself or rolled up in a roti, taco-style, and served with various salads and chutneys.

8 garlic cloves, minced

2 tablespoons minced fresh ginger

1 tablespoon finely chopped fresh mint leaves, plus more for garnish

1 tablespoon finely chopped fresh cilantro leaves, plus more for garnish

3 tablespoons fresh lemon juice (from 1 lemon)

3 tablespoons plus 1 teaspoon olive oil

1 tablespoon ground coriander

1 teaspoon ground turmeric

1 teaspoon amchur (dry mango powder), optional*

½ teaspoon red chile powder, like ground cayenne

¾ teaspoon kosher salt

4 boneless, skinless chicken breasts (½ to ¾ pound each)

Note: Ingredients may have been altered from the original.

Directions at cooking.nytimes.com

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