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"Grilled" Chicken with Cilantro and Mint Sauce


2 cups fresh flat-leaf parsley - packed
2 cups fresh cilantro leaves - packed
1 cup fresh mint leaves
3 small cloves garlic - minced
1 small jalapeno pepper - seeded/roughly chop
1/4 cup lemon juice + 2 tbsp.
1 1/2 tsp. coarse salt
1/2 tsp. ground cumin

1 recipe Cilantro - Mint Sauce
3 tbsp. vegetable oil - plus more for grill
4 skinless boneless chicken breasts -  halved/then in third
coarse salt and freshly ground pepper


For sauce: Combine ingredients in the bowl of a food processor with 3-4 tbsp. water.

Blend until well combined; the mixture should still have some texture.

For chicken: In a medium bowl, combine the cilantro-mint sauce and the oil.

Arrange the chicken in a non reactive dish.

Spread the green paste all over each piece of chicken.

Preheat George Foreman Grill. When hot, season chicken with salt and pepper.

Cook until meat is cooked through, about 4 minutes per side.


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