Grilled Chicken With Cilantro Coconut Chutney Recipe

Name: Grilled Chicken With Cilantro Coconut Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat a grill to medium (350u00b0 to 450u00b0) with an area left clear or a burner turned off for indirect heat.
2
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.
3
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.
4
Grill packets over indirect heat until an instant-read thermometer inserted through parchment into center of chicken reaches 160u00b0 to 165u00b0, 15 to 20 minutes.
5
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.
6
Wine pairing: An herbal white like Morgan 2014 Sauvignon Blanc (Monterey; $17).

228

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Chicken With Cilantro Coconut Chutney falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Chicken With Cilantro Coconut Chutney

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