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.
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
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