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Grilled Chicken Thighs with Cilantro-Mint Chutney

Photo: Ryan Dausch; Styling: Lindsey Lower
Hands-on time 31 mins
Total time 2 hrs, 41 mins
Yield Serves 4 (serving size: 1 chicken thigh and about 1 1/2 tablespoons chutney)
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.

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

Nutrition 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

How to Make It

  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.