Grilled Chicken Paillards with Cilantro-Mint Dressing

Food & Wine


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1 cup lightly packed cilantro leaves
1/4 cup lightly packed mint leaves
1 garlic clove, smashed
1 jalapeño, sliced (with seeds)
1 tablespoon sugar
1/4 cup water
3 tablespoons fresh lime juice
2 tablespoons grapeseed or canola oil
Kosher salt and freshly ground pepper
Four 6-ounce skinless, boneless chicken breast halves, tenders removed and reserved for another use


1. Light a grill or preheat a cast-iron grill pan. In a blender or food processor, combine the cilantro, mint, garlic, jalapeño and sugar and pulse until chopped. Add the water, lime juice and 1 1/2 tablespoons of the grapeseed oil and process until fairly smooth; season with salt and pepper.

2. Lightly pound the breasts to an even 1/2-inch thickness. Brush the chicken with the remaining 1/2 tablespoon of grapeseed oil and season with salt and pepper. Grill over a moderately hot fire, turning once, until lightly charred and cooked through, about 6 minutes. Transfer the chicken to plates, spoon some of the dressing on top and serve, passing extra dressing on the side.

Serve With: Couscous or rice.

Notes: One serving 239 calories, 8.9 gm total fat, 1.0 gm saturated fat, 6 gm carb.

Created date

June 2004