Grilled chicken thighs with cilantro-mint chutney


Dinner tonight, April 15, 2016
Awesome dish easy to make , and the chutney gives it an extra delicious flavour, serve with white rice
4 servings

  • 3 tablespoons grated fresh onion
  • ½ teaspoon ground red pepper
  • 10 garlic cloves, minced
  • 2 ½ tablespoons canola oil, divided
  • 2 teaspoons ground cumin, divided
  • 4 (6-ounce) bone-in chicken thighs
  • ½ teaspoon kosher salt, divided
  • Cooking spray
  • 1 cup cilantro leaves
  • ½ cup mint leaves
  • cup chopped green onions
  • 2 teaspoons chopped seeded jalapeño pepper

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.

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.

Notes: serving size: 1 chicken thigh and about 1 1/2 tablespoons chutney

Nutritional notes:
Calories per serving 331
Carbs per serving 5g

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