Grilled Chicken Thighs with Cilantro-Mint Chutney

Grilled Chicken Thighs with Cilantro-Mint Chutney
Photo: Ryan Dausch; Styling: Lindsey Lower
Serve this moist chicken dish over brown rice. For a refreshing side, sprinkle beefsteak tomato and cucumber slices with black pepper, and then drizzle with olive oil and lemon juice.

Yield:

Serves 4 (serving size: 1 chicken thigh and about 1 1/2 tablespoons chutney)
Total time: 2 Hours, 41 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 31 Minutes
Total: 2 Hours, 41 Minutes

Nutritional Information

Calories 331
Fat 24 g
Satfat 4.8 g
Monofat 11.8 g
Polyfat 5.5 g
Protein 24 g
Carbohydrate 5 g
Fiber 1 g
Cholesterol 135 mg
Iron 2 mg
Sodium 332 mg
Calcium 46 mg

Ingredients

3 tablespoons grated fresh onion
1/2 teaspoon ground red pepper
10 garlic cloves, minced
2 1/2 tablespoons canola oil, divided
2 teaspoons ground cumin, divided
4 (6-ounce) bone-in chicken thighs
1/2 teaspoon kosher salt, divided
Cooking spray
1 cup cilantro leaves
1/2 cup mint leaves
1/3 cup chopped green onions
2 teaspoons chopped seeded jalapeño pepper

Preparation

1. Combine first 3 ingredients in a large zip-top plastic bag; stir in 2 tablespoons oil and 1 3/4 teaspoons cumin. Add chicken to bag, seal, and massage marinade into chicken. Marinate in refrigerator 2 hours.

2. Preheat grill to medium-high heat.

3. Remove chicken from bag. Sprinkle chicken with 1/4 teaspoon salt. Place on grill rack coated with cooking spray; grill 8 minutes on each side.

4. Combine cilantro, mint, onions, and jalapeño in a food processor. Add remaining 1 1/2 teaspoons oil, remaining 1/4 teaspoon cumin, and 1/4 teaspoon salt; process until smooth. Serve chicken topped with chutney.