No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Grilled Chicken with Pumpkin-Seed Sauce

  • Prep:
  • Total Time:
  • Servings: 4
Grilled Chicken with Pumpkin-Seed Sauce

Source: Everyday Food, 2008

Ingredients

  • 2 tablespoons olive oil
  • 1/4 cup chopped onion
  • 1 garlic clove, minced
  • 1 jalapeno chile, chopped (seeds and ribs removed for less heat, if desired)
  • 1/4 cup raw green pumpkin seeds
  • 1 1/2 cups packed chopped romaine lettuce (2 ounces)
  • 1 tablespoon white-wine vinegar
  • Coarse salt and ground pepper
  • 1/4 cup packed fresh cilantro leaves
  • 4 boneless, skinless chicken breast halves (6 to 8 ounces each)

Directions

  1. Heat 1 tablespoon oil in a medium saucepan over medium-low heat. Add onion, garlic, and jalapeno; cook, stirring occasionally, until softened, 5 to 8 minutes.

  2. Add pumpkin seeds; cook, stirring often, until puffed, about 5 minutes. Add lettuce, vinegar, and 1 cup water; season with 1 teaspoon salt. Bring to a boil; reduce heat, and simmer, covered, until lettuce is tender, about 10 minutes.

  3. Transfer mixture to a blender; add cilantro. Blend on high speed until sauce is very smooth, about 3 minutes. Thin sauce with 2 to 4 tablespoons more water, if needed (it should be pourable).

  4. Meanwhile, heat grill to medium high; oil grates. Rub chicken with remaining tablespoon oil; season generously with salt and pepper. Grill, turning once, until browned and cooked through, 6 to 8 minutes per side. Serve with sauce.

Related Topics