These 30-Minute Chicken Patties are a go-to for healthy dinners! They’re super juicy, irresistibly moist, and packed with a delightful blend of flavours. Whether you enjoy them as burger patties, in wraps, or atop your favourite salad, they’re perfectly versatile for both pan-frying and grilling.
I’m still rocking the gym life at 18 weeks of pregnancy, and honestly, I need all the protein I can get! Lately, I’ve been loving—and making on repeat—my Authentic Peri Peri Chicken! But it’s always fun to mix things up with these chicken patties—they’re incredibly versatile, allowing us to whip up a variety of delicious meals.
Plus, as a dietitian, I’m all about wholesome ingredients and using lean sources of quality protein. And, for a chicken recipe, these patties are a breeze! Your food processor does the heavy lifting, so all that’s left for you is to throw in the ingredients, shape, fry, and savour the deliciousness!
This summer, we even grilled them and crafted a whopping chicken burger—it’s truly the burger of my dreams!
Just take a look…
Nutrition highlights
Let’s take a peek at the nutrition in this recipe:
- High in lean protein, thanks to the ground chicken breast.
- Rich in antioxidants, because of the fresh cilantro and garlic.
- Low in saturated fat, making it a heart-healthy choice.
Ingredients
Yes, spicy chicken patties don’t need everything but the kitchen sink. It’s pretty straightforward:
- Chicken breast
- Cilantro
- Onion
- Garlic
- Ginger
- Green chillies
- Smoked paprika
- Oregano
- Salt and pepper
How to make them?
I promise these patties won’t be dry—we’re using intentional ingredients to keep the minced chicken moist and juicy.
To pan-fry
To grill chicken patties
Preheat the Grill:
- Preheat your BBQ grill to medium-high heat, around 375-400°F (190-200°C). This ensures the grill is hot enough to sear the patties and lock in their juices.
Prepare the Grill Grates:
- Clean the grill grates thoroughly to prevent sticking.
- Lightly oil the grates using a paper towel dipped in oil and tongs to ensure the patties don’t stick.
Grill the Patties:
- Place the chicken patties on the grill. Close the lid to maintain consistent heat.
- Grill the patties for about 5-6 minutes per side. Resist the urge to press down on them with a spatula, as this will release the juices.
Check for Doneness:
- Use a meat thermometer to check the internal temperature. The patties should reach an internal temperature of 165°F (74°C) to ensure they are fully cooked.
- Alternatively, you can cut into one of the patties to ensure there is no pink in the center.
Rest the Patties:
- Once cooked, remove the patties from the grill and let them rest for a few minutes. This helps the juices redistribute throughout the meat, keeping them juicy.
Serve with a squeeze of fresh lemon juice, which is optional.
You can find the complete ingredient list and detailed instructions in the recipe card below.
My go-to food processor – Breville The Sous Chef
I use this Breville – The Sous Chef Peel and Dice Food Processor in my kitchen. I got it about 3 years ago and it functions beautifully, making chopping, dicing, shredding, grating, and mincing ever so easy!
Tip for the newbie cook
If your chicken mixture is too soft to handle, just pop it in the freezer for 30 minutes before shaping the patties. It always works like a charm and makes forming perfect patties a breeze!
Food safe storage
Let them cool down to room temperature first, then pop them into an airtight container. Make sure to refrigerate them within an hour of cooking and they’ll be good for 3-4 days.
Looking to store them longer? Just freeze them in a single layer on a sheet pan, then transfer them to a freezer-safe bag or container. They’ll stay fresh for up to 3 months. When you’re ready to enjoy them again, thaw overnight in the fridge and reheat. Easy peasy!
If you try this chicken recipe, I’d love to hear your feedback! Drop your rating, leave a comment, and be sure to tag me on Instagram @DesiliciousRD! Seeing your creations truly makes me smile!
Video
Ingredients
- ¾ bunch cilantro, washed, dried, ends removed, include stems and leaves
- 1 onion, white, medium, cut in half
- 5 cloves garlic, fresh, whole
- 1 inch ginger, fresh, peeled
- 3 green chillies, washed, dried, tops removed, whole
- 3 chicken breasts, approximately 600 grams, skinless, boneless
- 2 tsp oregano, dried
- 2 tsp black pepper, coarse
- 1½ tsp smoked paprika
- 2 tsp salt, sea salt
- 1½ tbsp olive oil, for frying, Benefits of olive oil
Equipment
Instructions
To pan-fry
- Add all the ingredients (in the order listed), except the olive oil to a food processor and pulse to process. Be careful not to over-process
- Using clean hands, transfer the mince mixture onto a board or plate, shape it into a circle and divide it into eight portions
- Shape each portion of minced chicken into a patty using your hands. There is no need to refrigerate them
- To cook raw chicken patties, heat half the olive oil in a large nonstick pan over medium heat. Then, carefully add four chicken patties and fry for 2 minutes
- Use a spatula to carefully flip the patties and cook for another minute. Then cover the pan and cook for 3 minutes on medium heat or until golden brown
- Flip them once more and cook for one last minute. Then, remove the patties from the pan and let them rest on a plate for 5 minutes. Repeat the process with the remaining uncooked chicken patties and olive oil
- Serve immediately with a squeeze of fresh lemon juice – which is optional
To grill
- Preheat your BBQ grill to medium-high heat, around 375-400°F (190-200°C). This ensures the grill is hot enough to sear the patties and lock in their juices.
- Clean the grill grates thoroughly to prevent sticking. Lightly oil the grates using a paper towel dipped in oil and tongs to ensure the patties don’t stick.
- Brush the patties with oil on both sides. Place the chicken patties on the grill. Close the lid to maintain consistent heat. Grill the patties for about 5-6 minutes per side. Resist the urge to press down on them with a spatula, as this will release the juices.
- Use a meat thermometer to check the internal temperature. The patties should reach an internal temperature of 165°F (74°C) to ensure they are fully cooked. Alternatively, you can cut into one of the patties to ensure there is no pink in the center.
- Once cooked, remove the patties from the grill and let them rest for a few minutes. This helps the juices redistribute throughout the meat, keeping them juicy.
To serve
- Add a vibrant, fresh contrast to the juicy, savoury chicken patties and create a balanced meal by serving with a rainbow raw salad or this 7-Layer Grilled Vegetable Salad. They're both an epic pairing!
Notes
Food safe storage
- Let them cool down to room temperature first, then pop them into an airtight container. Make sure to refrigerate them within an hour of cooking and they’ll be good for 3-4 days.
- Looking to store them longer? Just freeze them in a single layer on a sheet pan, then transfer them to a freezer-safe bag or container. They’ll stay fresh for up to 3 months. When you’re ready to enjoy them again, thaw overnight in the fridge and reheat. Easy peasy!
Nutrition Information:
Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It’s perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.
* Percent Daily Values are based on a 2000 calorie diet.
These are easy and delicious! So good as I’m trying to up my protein. The cilantro is my favourite part. Will make on repeat!
Hi Joanne, Thanks heaps for your kind feedback! I love how easy, flavourful and versatile these patties are. Oh yes – I LOVE cilantro, as you can probably tell 🙂