Designed for cilantro fans, this Indian-style chutney gives chicken breasts loads of flavor and keeps them moist in their parchment-paper packets. Don't let the grill get over 425°, or the paper may catch on fire.

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Credit: Iain Bagwell Styling: Mindi Shapiro

Recipe Summary test

50 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

Chef's Notes

Wine pairing: An herbal white like Morgan 2014 Sauvignon Blanc (Monterey; $17).

Nutrition Facts

314 calories; calories from fat 34%; protein 44g; fat 12g; saturated fat 6.9g; carbohydrates 7.4g; fiber 2.8g; sodium 714mg; cholesterol 127mg.