Rating: 4.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 1

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

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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