Magazine article Sunset

Grilled Chicken with Cilantro Coconut Chutney

Magazine article Sunset

Grilled Chicken with Cilantro Coconut Chutney

Article excerpt

[ILLUSTRATION OMITTED]

SERVES 4/50 MINUTES

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[degrees], or the paper may
catch on fire.

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 tbsp. lemon juice
1 1/2 tsp. sugar
1 1/4 tsp. kosher salt
3 large garlic cloves
1/2 tsp. ground cumin
2 large boned, skinned chicken breast
   halves (12 to 16 oz. each), cut in half
   crosswise

1. Preheat a grill to medium (350[degrees] to 450[degrees])
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. … 
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