Photo: Ryan Dausch; Styling: Lindsey Lower
Hands-on Time:
31 Mins
Total Time:
2 Hours 41 Mins
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.

How to Make It

Step 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.

Step 2

Preheat grill to medium-high heat.

Step 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.

Step 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.

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