Prepare to embark on a culinary journey that combines the smoky allure of perfectly grilled chicken with the vibrant, zesty punch of Indian-inspired cilantro mint chutney. This isn't just another chicken recipe – it's a flavor explosion that will transform your ordinary dinner into an extraordinary dining experience. Whether you're a seasoned home chef or a weekend grilling enthusiast, these juicy chicken thighs will have your family and friends begging for seconds!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 4 chicken thighs, bone-in
- 1 cup cilantro, chopped
- 1/2 cup mint leaves, chopped
- 1 tablespoon lime juice
- 1 teaspoon sugar
- Salt to taste
- 1 tablespoon olive oil
Instructions
- Prepare the chicken thighs by patting them dry with paper towels to ensure even seasoning and better grilling results.
- Season the chicken thighs generously with salt on both sides, allowing the salt to penetrate the meat for enhanced flavor.
- For the cilantro mint chutney, combine chopped cilantro, mint leaves, lime juice, sugar, and a pinch of salt in a food processor or blender. Pulse until a smooth, vibrant green sauce forms.
- Preheat your grill or grill pan to medium-high heat, around 375-400°F, to create perfect grill marks and seal in the chicken's juices.
- Brush the chicken thighs with olive oil to prevent sticking and help create a crispy exterior.
- Place the chicken thighs on the grill, skin-side down, and cook for 6-7 minutes until the skin becomes golden brown and crispy.
- Flip the chicken thighs and continue grilling for an additional 6-8 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer.
- Remove the chicken from the grill and let it rest for 5 minutes to allow the juices to redistribute, ensuring moist and tender meat.
- Drizzle or serve the fresh cilantro mint chutney alongside the grilled chicken thighs.
- Garnish with additional fresh cilantro or mint leaves if desired, and serve hot with rice or a light salad.
Tips
- Pat the chicken thighs completely dry before seasoning to ensure a crispy, golden-brown exterior.
- Use a meat thermometer to guarantee the chicken reaches the safe internal temperature of 165°F without overcooking.
- Let the chicken rest for 5 minutes after grilling to lock in those delicious juices and keep the meat tender.
- For extra flavor, marinate the chicken thighs for 2-4 hours before grilling if you have time.
- If you don't have a grill, this recipe works perfectly on a grill pan or even in the oven using the broiler setting.
- The cilantro mint chutney can be prepared up to a day in advance, allowing the flavors to meld and intensify.
- For a low-carb option, serve with a fresh salad instead of rice.
Nutrition Facts
Calories: 346kcal
Carbohydrates: g
Protein: g
Fat: 24g
Saturated Fat: 5g
Cholesterol: 90mg
