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Kathy Gunst's cilantro mint chicken


  • 12-18 chicken pieces with skin on
  • lemon wedges (optional)

for marinade:

  • 1 bunch scallions, greens and white, chopped
  • 2 bunches cilantro
  • 1-1/2 cups fresh mint (about 80 leaves)
  • 1 cup olive oil
  • juice of four lemons
  • cloves of garlic
  • salt and pepper


  1. Blend all marinade ingredients together in food processor to make a lumpy marinade. Slather all over the chicken and let marinate for several hours or overnight.

  2. Grill or broil the chicken.

  3. Serve with lemon slices to squeeze over the cooked chicken.