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 nonreactive dish. Spread the green paste all over each piece of chicken.

Preheat GF Grill. When hot, season chicken with salt and pepper. Cook until meat is cooked through, about 4 minutes per side. Serve.

Serving Ideas : Lemon-Basmati Rice

From: RisaG. Adapted from Martha Stewart Living, 6/99
Posted By: RisaG, Via: Chile Head Mailing List
Post Date: Fri, 23 Jun 2000