Monday, July 27, 2015

Grilled Chicken Thighs with Cilantro-Mint Chutney

This one...I'm not sure about.  I love chicken thighs, and I love cilantro.  But this was on the dry side.  And I don't mean the chicken was dry.  That part was actually really good.  It was the chutney.  It didn't really seem to fit.  I can't explain it.  It wasn't a horrible dish, and if I had to eat it again, I wouldn't be upset about it.  I just can't put my finger on it.

We had with Uncle Ben's Rice because we couldn't remember what vegetable we were supposed to have.

Grilled Chicken Thighs with Cilantro-Mint Chutney

Yield: Serves 4 (serving size: 1 chicken thigh and about 1 1/2 tablespoons chutney)

Photo by ALB

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

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.

2. Preheat grill to medium-high heat.

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.

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.

Nutritional Information
Amount per serving
Calories: 331; Fat: 24 g; Sat fat: 4.8 g; Mono fat: 11.8 g; Poly fat: 5.5 g; Protein: 24 g; Carbohydrate: 5 g; Fiber: 1 g; Cholesterol: 135 mg; Iron 2 mg Sodium: 332 mg; Calcium: 46 mg

Cooking Light, SEPTEMBER 2014

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