Ingredients
1cupcilantro leaves,lightly packed
¼cupmint leaves,lightly packed
1garlic clove
1jalapeno
1tbspsugar
¼cupwater
3tbsplime juice,fresh
2tbspgrapeseed oil,or canola
kosher salt and freshly ground pepper
4chicken breasts,(6 oz), skinless
Preparation
Light a grill or preheat a cast-iron grill pan.
In a blender or food processor, combine the cilantro, mint, garlic, jalapeño and sugar and pulse until chopped. Add the water, lime juice and 1½ tablespoons of the grapeseed oil and process until fairly smooth. Season with salt and pepper
Lightly pound the breasts to an even ½-inch thickness. Brush the chicken with the remaining ½ tablespoon of grapeseed oil and season with salt and pepper.
Grill over a moderately hot fire, turning once, for about 6 minutes, until lightly charred and cooked through.
Transfer the chicken to plates, spoon some of the dressing on top and serve, passing extra dressing on the side.
Serve with couscous or rice, and enjoy!
