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.

You May Like

Ratings & Reviews


November 12, 2017
Seems more like a pesto than a chutney to me.  Nevertheless, it makes for a very tasty way to serve grilled chicken thighs.  Will make again.

tjgoodcook2's Review

August 21, 2014
delicious! everyone in the family loved it and it wasn't too spicy!!

IoneTaylor's Review

November 05, 2014
I made the cilantro mint chutney and served it with grilled lamp chops instead of the chicken thighs. The chutney comes together quickly and is delicious. The bright notes of the cilantro and mint contrast nicely with the richness of the meat.

ALauren121's Review

August 19, 2014
Loved this! We don't have a grill, so I cooked the chicken in the broiler, and it turned out super moist and flavorful. This marinade is really tasty and works well even after less than two hours in the fridge (I could only manage about 90 minutes). The chutney is a great topping that would also be good on veggies. I served this with cous cous and Moroccan Spiced Baby Carrots (another CL recipe).