Ingredients
4 boneless, skinless chicken breast halves (6 to 8 ounces each)
1 1/4 teaspoons fine sea salt
1 teaspoon black pepper, more as needed
1/2 teaspoon smoked sweet paprika
Finely grated zest of 1 lime
2 garlic cloves, grated on a Microplane
2 tablespoons extra-virgin olive oil, more for drizzling
1/3 cup packed fresh cilantro leaves
1/3 cup packed fresh parsley leaves
3 tablespoons extra-virgin olive oil
2 to 3 jalapeños, seeded and chopped
2 garlic cloves, finely grated or minced
1/2 teaspoon fine sea salt, more to taste
1 teaspoon fresh lime juice, more to taste
3 Persian cucumbers, thinly sliced (about 2 1/4 cups)
Directions
1
Place a chicken breast between a layer of parchment paper or plastic wrap and use a mallet, rolling pin or the flat side of a heavy knife to pound to a thickness of about 1/2 inch. Repeat with remaining breasts.
2
Season chicken with salt, pepper and paprika. Place in a bowl and toss with lime zest, garlic and oil. Cover and marinate at room temperature for 30 minutes or overnight in the refrigerator.
3
Meanwhile, prepare the sauce: In a blender, combine cilantro, parsley, oil, jalapeños, garlic, salt and lime juice. Blend until smooth, adding 1 or 2 tablespoons water if necessary to blend. Taste and add more salt and/or lime juice if needed.
4
Heat the grill to medium-high or heat up the broiler or a grill pan. Grill or broil until chicken is lightly browned at the edges and just cooked through, 2 to 4 minutes per side.
5
In a medium bowl, toss cucumbers with a pinch of salt. Let sit for 5 minutes. Right before serving, toss cucumbers with sauce and serve alongside chicken, drizzling chicken with any leftover sauce from the bottom of the cucumber bowl, and a little olive oil.