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Grilled Chicken with Cilantro-Mint Chutney
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Description
Spice-rubbed grilled chicken breasts topped with herb and yogurt chutney.
Ingredients
- FOR THE CHUTNEY:
- ½ cups Fresh Cilantro Leaves
- ½ cups Fresh Mint Leaves
- 1 whole Lime, Juiced
- 1 piece (1-inch) Fresh Ginger, Peeled And Roughly Chopped
- 1 whole Jalapeno, Seeded And Roughly Chopped
- ½ cups Plain Greek Yogurt
- ½ teaspoons Salt
- ¼ teaspoons Pepper
- ½ whole Hothouse Cucumber, Grated And Squeezed Dry
- FOR THE CHICKEN:
- 1 Tablespoon Ground Coriander
- 1 Tablespoon Ground Cumin
- 1 clove Garlic, Minced
- 1 whole Lime, Zested
- 3 Tablespoons Olive Oil
- ½ teaspoons Salt
- ¼ teaspoons Pepper
- 3 whole (6 Split) Boneless, Skinless Chicken Breasts
Preparation
1. To make the chutney, combine the cilantro, mint, lime juice, ginger, jalapeño, and yogurt in the bowl of a food processor and blend until smooth. Season with salt and pepper. Stir in the cucumber. Chill in the refrigerator until ready to use.
2. For the chicken, stir together the coriander, cumin, garlic, lime zest, and olive oil in a small bowl. Season with salt and pepper.
3. Place a grill pan over medium-high heat. Rub the spice mixture evenly over the chicken breasts. Grill the chicken for 6 to 8 minutes per side, until cooked through. Spoon the chutney over the chicken breasts and serve.
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