- 1 1/2 cups packed cilantro (including all but bottom inch of stems), plus small sprigs
- 2 large serrano chiles, seeded if you like a milder chutney, divided
- 1/2 cup unsweetened flaked coconut
- 1/4 cup packed fresh mint leaves
- 3 tablespoons lemon juice
- 1 1/2 teaspoons sugar
- 1 1/4 teaspoons kosher salt
- 3 large garlic cloves
- 1/2 teaspoon ground cumin
- 2 large boned, skinned chicken breast halves (12 to 16 oz. each), cut in half crosswise
- calories 314
- caloriesfromfat 34 %
- protein 44 g
- fat 12 g
- satfat 6.9 g
- carbohydrate 7.4 g
- fiber 2.8 g
- sodium 714 mg
- cholesterol 127 mg
How to Make It
Preheat a grill to medium (350° to 450°) with an area left clear or a burner turned off for indirect heat.
In a blender, whirl 1/2 cup water, 1 1/2 cups cilantro, 1 1/2 chiles, the coconut, mint, lemon juice, sugar, salt, garlic, and cumin until fairly smooth.
Cut 4 sheets of parchment paper, each 12 in. square. Fold each in half and cut out a half-heart to edges, with center on fold line. Lay parchment hearts open on a work surface. On each, set a chicken piece in center just to right of fold line, smear all over with 2 tbsp. sauce, and fold under any thin parts so chicken is evenly thick. Fold hearts closed. Starting at top of each heart and continuing around and down to the tip, roll curved edges tightly toward chicken, rolled side up, tucking the point of the heart into the folds to make a snug packet.
Grill packets over indirect heat until an instant-read thermometer inserted through parchment into center of chicken reaches 160° to 165°, 15 to 20 minutes.
Transfer chicken from packets to plates and pour juices on top. Thinly slice remaining 1/2 chile. Scatter chile and small cilantro sprigs over chicken and serve more sauce on the side.
Wine pairing: An herbal white like Morgan 2014 Sauvignon Blanc (Monterey; $17).