Serves 4

Tools: Grill Set of The Chef’s Press, Grill or Grill Pan.

Ingredients 

Chicken

• 4 boneless, skinless chicken breasts

• 2 tbsp olive oil

Chile Rub

• 1 tsp smoked paprika

• 1 tsp chili powder

• ½ tsp ground cumin

• ½ tsp garlic powder

• 1 tsp brown sugar or honey

• ¾ tsp kosher salt

• ½ tsp black pepper

Charred Green Herb Sauce

• 1 bunch scallions

• 1/2 yellow onion

• 1 cup parsley

• ½ cup cilantro

• 1 lemon, halved

• 1 garlic clove

• 1 jalapeno pepper

• ½ cup extra-virgin olive oil

• 1–2 tbsp lemon juice (to taste)

• Salt & pepper

Cooking Directions

1. Prepare the Chicken

Pat chicken dry.
Mix chile rub ingredients and coat chicken evenly with olive oil and spice mixture.
Let sit for 15–20 minutes.

2. Char the Sauce Components

Heat a skillet or grill pan over medium-high heat.

Place scallions, onion, pepper, and lemon halves cut-side down in the pan.
Use the Chef’s Press Grill set, 18-ounce, and 2 13-ounce to apply gentle, even pressure.

Cook 3–4 minutes until blistered and softened, and the lemon is deeply caramelized.
You want a visible char but not burning.

Remove and let cool slightly.

3. Build the Sauce

Roughly chop the charred scallions.

In a food processor, combine all ingredients and juice from the charred lemon.

Pulse while slowly drizzling in olive oil until a loose, spoonable sauce forms.

Taste and adjust with salt, pepper, and additional fresh lemon juice if needed.

The sauce should feel fresh but layered with subtle smokiness.

4. Grill the Chicken

Preheat grill to medium-high.

Grill chicken 5–7 minutes per side until nicely charred and internal temp reaches 160–165°F Using the 18 oz. Chef’s Press.

Rest 5 minutes before slicing.

5. Serve

Slice chicken and spoon charred herb sauce over the top.

Finish with a drizzle of olive oil and extra herbs if desired.