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Grilled Chicken with Cilantro Mint Rub

Don't let the chicken cook too long, or the rub will darken.

  • Yield: Serves 8
Grilled Chicken with Cilantro Mint Rub

Source: Martha Stewart Living, June 1999


  • 2 cups packed fresh flat-leaf parsley
  • 2 cups packed fresh cilantro leaves
  • 1 cup fresh mint leaves
  • 3 small cloves garlic, minced
  • 1 small jalapeno pepper, seeds and ribs removed, roughly chopped
  • 1/4 cup plus 2 tablespoons freshly squeezed lemon juice
  • 1 1/2 teaspoons salt, plus more for seasoning
  • 1/2 teaspoon ground cumin
  • 3 tablespoons vegetable oil, plus more for grill or grill pan
  • 4 skinless, boneless chicken breasts, cut in half and each half cut into thirds
  • Freshly ground black pepper


  1. In a medium bowl, combine parsley, mint, garlic, jalapeno, lemon juice, salt, cumin and oil. Arrange chicken in a nonreactive dish. Spread green paste over each piece of chicken.

  2. Heat a well-oiled grill set over medium-high heat until very hot. Season chicken with salt and pepper. Cook until meat is cooked throughout, about 4 minutes per side. Serve.

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