Grilled Chicken with Cilantro-Mint Chutney

Grilled Chicken with Cilantro-Mint Chutney

So I have all this yogurt taking up half of my refrigerator. In a good way. Therefore, I have been dreaming up ways to use this yogurt. Literally dreaming, as in waking up in the middle of the night and, with one eye open, making notes about recipe ideas before I forget them. And subsequently ending up awake for an hour because the light on my phone is like staring into the sun at three in the morning. Now, these dreams were normal at first. Like I’m swimming in a pool of yogurt, and then I turn into yogurt, and then I’m drowning in yogurt but no one can rescue me because I’m a blob of yogurt surrounded by more yogurt. They got stranger. I’m not willing to share…

Grilled Chicken with Cilantro-Mint Chutney

Anyway… I’ve been wanting to share this recipe for my Grilled Chicken with Cilantro-Mint Chutney with you for some time now, so it seems like fate that it just so happens to use up some of that Greek yogurt. I make a spice rub with coriander, cumin, and lime zest. I rub that mixture over chicken breasts and throw them on the grill. I top the chicken with a chutney made with Greek yogurt, mint, cilantro, fresh ginger, and grated cucumber. The chutney is a fresh, clean addition to a perfectly grilled chicken breast.

Grilled Chicken with Cilantro-Mint Chutney
 
Prep time
Cook time
Total time
 
Spice-rubbed grilled chicken breasts topped with herb and yogurt chutney.
Author:
Yield: Serves 6
Ingredients
FOR THE CHUTNEY:
  • ½ cup fresh cilantro leaves
  • ½ cup fresh mint leaves
  • 1 lime, juiced
  • 1 (1-inch) piece fresh ginger, peeled and roughly chopped
  • 1 jalapeño, seeded and roughly chopped
  • ½ cup plain Greek yogurt
  • Kosher salt
  • Freshly ground black pepper
  • ½ hothouse cucumber, grated and squeezed dry
FOR THE CHICKEN:
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 garlic clove, minced
  • 1 lime, zested
  • 3 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 6 split boneless, skinless chicken breasts
Directions
FOR THE CHUTNEY:
  1. Combine the cilantro, mint, lime juice, ginger, jalapeño, and yogurt in the bowl of a food processor and blend until smooth. Season with salt and pepper, to taste. Stir in the cucumber. Chill in the refrigerator until ready to use.
FOR THE CHICKEN:
  1. Stir together the coriander, cumin, garlic, lime zest, and olive oil in a small bowl. Season with salt and pepper, to taste.
  2. Place a grill pan over medium-high heat. Rub the spice mixture evenly over the chicken breasts. Grill the chicken for 6 to 8 minutes per side, until cooked through. Spoon the chutney over the chicken breasts and serve.

 

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