For the chicken...Grill as is our use your favorite brine first (my basic brine for chicken and turkey works well).
Then cook the chicken as normal.
To make the chutney, combine cilantro, mint, scallions, and jalapeno in a food processor. Add 1.5 teas of olive oil and 1.4 tsp salt and pepper. Process until smooth. Serve on top of the grilled chicken.
Easy easy easy
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (113g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 81 (57%)|
|Amt Per Serving||% DV|
|Total Fat 9g||12 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 47.9mg||15 %|
|Sodium 73.4mg||3 %|
|Potassium 304.4mg||8 %|
|Total Carbohydrate 4.4g||1 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 1.9g|
|Protein 11.2g||16 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 141
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