- Calories 331
- Fat 24g
- Satfat 4.8g
- Monofat 11.8g
- Polyfat 5.5g
- Protein 24g
- Carbohydrate 5g
- Fiber 1g
- Cholesterol 135mg
- Iron 2mg
- Sodium 332mg
- Calcium 46mg
Grilled Chicken Thighs with Cilantro-Mint Chutney
Photo: Ryan Dausch; Styling: Lindsey Lower
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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tjgoodcook2's Review
delicious! everyone in the family loved it and it wasn't too spicy!!
IoneTaylor's Review
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
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).
Tasty