Best 2 Grilled Chicken Breasts With Green Pea And Mint Sauce Recipes

Indulge in a culinary delight with our grilled chicken breasts, masterfully paired with a refreshing green pea and mint sauce. This harmonious dish tantalizes the taste buds with its succulent chicken, bursting with smoky and savory flavors, complemented by a vibrant sauce that exudes freshness and a hint of sweetness.

The green pea and mint sauce is a symphony of flavors, combining the natural sweetness of peas with the invigorating burst of mint. This sauce adds a pop of color and a layer of complexity to the grilled chicken, elevating it from an ordinary meal to an extraordinary feast.

In this article, you'll not only discover the recipe for grilled chicken breasts with green pea and mint sauce, but also an array of other delectable recipes that will satisfy your culinary cravings. We'll take you on a culinary journey with recipes for grilled chicken with lemon and herb marinade, succulent chicken thighs with garlic and paprika, and tender chicken tenders with a honey mustard glaze.

Whether you're a seasoned home cook or just starting your culinary adventure, this article has something for everyone. Get ready to fire up your grill and embark on a flavorful exploration of grilled chicken dishes that will leave you and your loved ones craving for more.

Here are our top 2 tried and tested recipes!

GRILLED CHICKEN BREASTS WITH GREEN PEA AND MINT SAUCE

Grilled Chicken Breasts With Green Pea and Mint Sauce image

Talk about great in the hot summer months! We like to serve this with a cold couscous salad, sliced cucumbers and a chilled Chardonnay. I don't know where this recipe came from originally, it's been in my repertoire forever.

Provided by Penny Stettinius

Categories Chicken Breast

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup honey
3 tablespoons balsamic vinegar
4 whole chicken breasts
olive oil, for grilling (optional)
salt & freshly ground black pepper
2 cups frozen peas, blanched and drained well
1/2 cup white wine vinegar
3 tablespoons fresh mint leaves, chopped
2 tablespoons fresh cilantro leaves, chopped
1 jalapeno, grilled and chopped
salt & freshly ground black pepper
1/4 cup olive oil or 1/4 cup canola oil
1 tablespoon honey

Steps:

For the Chicken:.
Heat grill to medium.
Whisk together the honey and balsamic vinegar in a small bowl.
Brush the breasts on both sides with oil, if desired, and season with salt and pepper.
Grill the breasts for 7 to 10 minutes per side or until golden brown and cooked through.
Brush with the honey glaze during the last few minutes of cooking.
Serve on a bed of sauce or with sauce drizzled over.
For the Sauce:.
Place peas, vinegar, mint, cilantro, jalapeno, and salt and pepper in a blender and blend until smooth.
With the motor running, slowly add the oil and taste for seasoning.
Add the honey and blend again. If the mixture if too thick, blend in a few tablespoons of cold water.

Nutrition Facts : Calories 505.1, Fat 27.1, SaturatedFat 6.4, Cholesterol 123.7, Sodium 179.2, Carbohydrate 21.6, Fiber 2.3, Sugar 17.2, Protein 43

BOBBY FLAY'S PAN-ROASTED CHICKEN WITH MINT SAUCE

Bobby Flay's Pan-Roasted Chicken With Mint Sauce image

Bobby Flay served a version of this chicken at Bolo, the elegant little jewel box of a restaurant he had on 22nd Street until 2007, when the building that housed it was sold. It came pan-roasted beneath a blanket of what Flay called Spanish spices, with a vibrant green mint sauce rich with chiles, honey, salt and mustard. The dish was one of the restaurant's best sellers. I ate it about 3,000 times there before getting the recipe and adapting it for those of us who cook at home. Of course you can make the exact same dish with chicken thighs if you want. But some will prefer the breast meat. Some always have.

Provided by Sam Sifton

Time 40m

Yield 4 servings

Number Of Ingredients 16

Ingredients

4 bone-in, skin-on chicken breasts
Kosher salt to taste
2 tablespoons Spanish paprika
2 teaspoons ground cumin
2 teaspoons ground mustard
2 teaspoons ground fennel seed
1 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 cup fresh mint leaves
½ cup fresh parsley leaves
4 cloves garlic, peeled and roughlychopped
1 serrano chile, seeds removed androughly chopped
1 tablespoon honey
1 tablespoon Dijon mustard
½ cup extra-virgin olive oil
Kosher salt and freshly groundblack pepper.

Steps:

Preheat oven to 425. Rinse the chicken well, then dry it with paper towel. Season the chicken aggressively with salt. Combine the remaining dry ingredients in a small bowl, and rub the mixture all over the skin of the chicken breasts.
Heat the oil in a large, oven-safe sauté pan or skillet set over medium heat. When it is shimmering, put the breasts into the pan skin side down, and cook, unattended, until the skin is golden brown, approximately 6 to 8 minutes. Using tongs, turn the chicken breasts over, and place the pan in the oven. Roast until the chicken is golden brown all over and the meat cooked entirely through, approximately 12 to 15 minutes. Remove the chicken to a warmed platter, and allow to rest.
Meanwhile, put the mint, parsley, garlic and serrano into a food processor, and pulse into a paste. Add the honey and mustard, and pulse again, until combined. With the motor running, slowly add the olive oil until the mixture has become emulsified. Transfer the mixture to a bowl, and if necessary, whisk in a few tablespoons of water to thin the sauce. Season with salt and pepper to taste.
Spoon some of the sauce over each chicken breast, and serve, with the remaining sauce on the side. Roasted potatoes with some thinly sliced lemons makes a fine accompaniment, along with sautéed greens.

Nutrition Facts : @context http, Calories 687, UnsaturatedFat 42 grams, Carbohydrate 12 grams, Fat 55 grams, Fiber 4 grams, Protein 39 grams, SaturatedFat 10 grams, Sodium 609 milligrams, Sugar 5 grams, TransFat 0 grams

Tips:

To ensure juicy and flavorful chicken breasts, marinate them for at least 30 minutes before grilling. The zesty marinade in this recipe, made with olive oil, lemon juice, garlic, herbs, and spices, not only adds taste but also tenderizes the chicken.
For perfectly grilled chicken breasts, preheat your grill to medium-high heat (about 400°F) before adding the chicken. This will help sear the chicken and prevent it from sticking to the grates.
Grill the chicken breasts for 7-9 minutes per side, or until they reach an internal temperature of 165°F. Use a meat thermometer to ensure accurate cooking and prevent overcooking.
To enhance the flavor of the chicken, baste it with the marinade or a flavorful sauce during grilling. This will keep the chicken moist and add an extra layer of taste.
Let the grilled chicken breasts rest for a few minutes before slicing or serving. This allows the juices to redistribute throughout the chicken, resulting in more tender and flavorful meat.
The green pea and mint sauce is a refreshing and flavorful accompaniment to the grilled chicken breasts. Make sure to use fresh green peas and mint leaves for the best flavor and texture.
Serve the grilled chicken breasts immediately with the green pea and mint sauce. You can also pair them with your favorite sides, such as grilled vegetables, roasted potatoes, or a fresh salad.

Conclusion:

This recipe for Grilled Chicken Breasts with Green Pea and Mint Sauce offers a delicious and healthy meal that is perfect for summer grilling. The chicken breasts are marinated in a zesty blend of herbs, spices, and citrus, then grilled to perfection. The green pea and mint sauce adds a refreshing and flavorful touch to the chicken, making it a perfect dish for any occasion. Whether you're hosting a backyard barbecue or simply looking for a quick and easy weeknight meal, this recipe is sure to be a hit.