Name: Garlic-Ginger Chicken
Yield: 4 servings
Ingredients: 8 garlic cloves, finely chopped; 3 Tbsp. fresh lemon juice (from about 1 lemon); 2 Tbsp. finely chopped fresh ginger; 3 Tbsp. plus 1 tsp. extra-virgin olive oil; 1 Tbsp. finely chopped cilantro leaves, plus more for garnish; 1 Tbsp. finely chopped mint leaves, plus more for garnish; 1 Tbsp. ground coriander (freshly ground is best); 1 tsp. amchur (dry mango powder); 1 tsp. ground turmeric; ¾ tsp. kosher salt; ½ tsp. red chili powder; 4 skinless, boneless chicken breasts (½–¾ lb. each)

Photo by Chelsie Craig, food styling by Kat Boytsova

Both the marinade and the cooking method (low and sort of slow) have a huge payoff: Charred, spicy, juicy chicken that is equally wonderful by itself or rolled up in a roti, taco-style, and served with various salads and chutneys.

Garlic-Ginger Chicken With Cilantro and Mint

Recipe notes