Grilled Spicy Cilantro Chicken

Photo: Becky Luigart-Stayner; Styling: Caroline M. Cunningham

Grilled Spicy Cilantro Chicken—ready in 35 minutes—gets its kick from cilantro, jalapeno peppers, and black pepper.

This recipe goes with Grilled Chicken Naan Pizza

Yield: Makes 4 to 6 servings
Recipe from Southern Living

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Ingredients

  • 2/3 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 4 medium-size jalapeño peppers, seeded
  • 2 bunches fresh cilantro (about 3 cups loosely packed leaves)
  • 2 bunches fresh mint (about 1 cup loosely packed leaves)
  • 4 garlic cloves
  • 1 teaspoon table salt
  • 1 teaspoon ground ginger
  • 12 small skinned and boned chicken thighs
  • 8 plum tomatoes, halved
  • Freshly ground black pepper
  • Assorted chopped fresh herbs
  • Naan bread

Preparation

  1. 1. Preheat grill to 350° to 400° (medium-high) heat. Process first 4 ingredients and 1/4 cup water in a blender until smooth. Add mint and next 3 ingredients, and process until smooth, stopping to scrape down sides as needed.
  2. 2. Rub 1/2 cup cilantro mixture over chicken; cover and chill 10 minutes. Reserve 1/2 cup cilantro mixture for Grilled Chicken Naan Pizza and 1/2 cup to serve with chicken.
  3. 3. Grill chicken, covered with grill lid, 5 to 6 minutes on each side or until done. Remove from grill, and let stand 5 minutes.
  4. 4. Meanwhile, grill tomato halves 3 to 5 minutes or just until they begin to blister. Sprinkle with salt and pepper, drizzle with desired amount of olive oil, and top with chopped fresh herbs. Grill naan 1 to 2 minutes on each side or just until puffy and soft.
  5. 5. Reserve 6 chicken thighs and 4 tomato halves for Grilled Chicken Naan Pizza. Serve remaining chicken and tomatoes with grilled naan bread and reserved 1/2 cup cilantro mixture.
  6. LEFTOVER DINNER: Grilled Chicken Naan Pizza: Preheat oven to 450°. Thinly slice 6 Grilled Spicy Cilantro Chicken thighs. Place 2 naan breads on a parchment paper-lined baking sheet; spread each with 1 Tbsp. reserved cilantro mixture; layer each with 1/2 cup sliced chicken, 4 reserved plum tomato halves, and 4 fresh mozzarella cheese slices. Bake 7 to 8 minutes or until cheese melts. Top with arugula. Serve with remaining cilantro mixture. Makes 4 servings.
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