Grilled Chicken Thighs with Cilantro-Mint Chutney

4 Reviews
ADD YOUR REVIEW
Photo: Ryan Dausch; Styling: Lindsey Lower
Hands-on Time
31 Mins
Total Time
2 Hours 41 Mins
Yield
Serves 4 (serving size: 1 chicken thigh and about 1 1/2 tablespoons chutney)
By Julianna Grimes
September 2014
RECIPE BY Cooking Light

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.

Ingredients

  • 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
  • Cooking spray
  • 1 cup cilantro leaves
  • 1/2 cup mint leaves
  • 1/3 cup chopped green onions
  • 2 teaspoons chopped seeded jalapeño pepper

Nutritional Information

  • 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

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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Ratings & Reviews

Tasty

ALauren121
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

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

IoneTaylor's Review

tjgoodcook2
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

IoneTaylor
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).