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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.

Julianna Grimes
Recipe by Cooking Light September 2014

Gallery

Credit: Ryan Dausch; Styling: Lindsey Lower

Recipe Summary

hands-on:
31 mins
total:
2 hrs 41 mins
Yield:
Serves 4 (serving size: 1 chicken thigh and about 1 1/2 tablespoons chutney)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

331 calories; fat 24g; saturated fat 4.8g; mono fat 11.8g; poly fat 5.5g; protein 24g; carbohydrates 5g; fiber 1g; cholesterol 135mg; iron 2mg; sodium 332mg; calcium 46mg.
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