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.
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
1 cup cilantro leaves
1/2 cup mint leaves
1/3 cup chopped green onions
2 teaspoons chopped seeded jalapeño pepper
How to Make It
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.
Preheat grill to medium-high heat.
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.
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.
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