Herb Grilled Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
A tart, sweet herby sauce that marinades the chicken and is also served along side.
Marinade and Sauce
  • ½ cup cilantro, packed
  • ½ cup parsley, packed,
  • ½ cup mint, packed
  • ½ cup balsamic vinegar, or any vinegar
  • ½ cup extra virgin olive oil
  • 1 teaspoon cumin
  • 3 garlic cloves, crushed
  • 2 tablespoons honey
  • 1 teaspoon red pepper flakes or a chilli
  • salt
  • pepper
  • 6 chicken breasts, sliced or butterflied in half
  1. Put all the ingredients for the marinade and the sauce into a food processor and whiz till pureed and blended.
  2. Check for salt, pepper and sweetness.
  3. Adjust the vinegar for more or less tartness.
  4. I like a bit of honey to take off the vinegary edge but if you like it tart, you can omit the honey.
  5. In a plastic baggie, drop the butterflied chicken breasts.
  6. Add a ¼ cup or so of the sauce to marinade the chicken.
  7. Zip the bag and mix the marinade around to coat the chicken.
  8. Leave for an hour.
  9. Fire up the grill, and grill the chicken breasts till done.
  10. They shouldn't take too long since the breasts were sliced to be thin.
  11. About 10-15 minutes on the first side and about 7-10 on the other side depending on the thickness.
  12. Pull off the heat and allow to rest awhile.
  13. Serve with the herb sauce on the side.
There are no tules to this marinade, check the seasonings and adjust to your liking. The above quantities is how I liked it, but you may like it more sweet or more tart. Just taste it!
Recipe by Coffee and Crumpets at https://www.coffeeandcrumpets.com/herb-grilled-chicken/