Even though Ben and I can get herbs every week from our CSA, I bought several plants at the farmer’s market early this spring to grow on our porch. Some have failed–like our cilantro and most recently, our basil, but others have thrived and are now officially out of control… such as our mint plants. Yes, plants, plural. We have a regular mint and a chocolate mint plant, neither of which I really know what to do with except use for Honey-Lime Fruit Salad and to flavor water. So when I found this simple Honey Mint Glazed Chicken, I was super excited. It sounded so refreshing and flavorful that I just had to try it. And it did not disappoint.
I used this sweet glaze to amplify already flavorful chicken thighs, but feel free to use any cut you’d like. The original called for a whole chicken, cut into parts, so anything would work. The only change I would make is patting some of the oil off the chicken before cooking on an indoor grill, as marinating in olive oil causes a lot of splattering. This is definitely a winner of a chicken dinner that will make an appearance on our table again and again. If this isn’t a reason to buy your own mint plant next summer, then I don’t know what is.
Reader Question ~ What else should I make with fresh mint? I’ve got to use it before winter comes along!
- 1/8 cup white vinegar
- 1/8 cup olive oil
- 1 pound boneless, skinless chicken thighs
- salt and freshly ground black pepper
- 1/4 cup honey
- 1-2 tablespoons water
- 1/4 cup fresh mint, chopped
Mix together vinegar and oil in a medium bowl, then add chicken and allow to marinate for 30-60 minutes. Next, stir together honey, mint, and a little water to create a good basting consistency. Set aside.
When chicken is almost finished marinating, preheat grill to medium-high heat. I used a George Foreman, but any grill should work. Remove chicken from marinade, and season with salt and pepper. Place on grill and cook for two minutes on each side, then baste with the honey mint glaze and cook for another two to three minutes per side. Chicken is done when juices run clear when cut and internal temperature reaches 180 degrees.
Yield: 2-3 servings.
Time: 90 minutes [30 minutes active].