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.
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
1 cup cilantro leaves
1/2 cup mint leaves
1/3 cup chopped green onions
2 teaspoons chopped seeded jalapeño pepper
How to Make It
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.
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.
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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.
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).
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