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Grilled Green Chutney Chicken

Posted on June 7, 2017April 22, 2019 by Indrani

It’s the beginning of summer and I am so happy to be spending more time outside these days.  How do you spend your summer days?  We enjoy hikes, backyard games of soccer and frisbee, and grilling with family and friends.  This month I am excited to share a grilled chicken recipe with you.  The marinade is simply green chutney which is a very common condiment for Indian appetizers.  You can think of green chutney as the Desi version of pesto.  The fresh herb used here is cilantro instead of basil.  I hope you try it and let me know what you think. Happy grilling, Everyone!

 

 

Grilled Green Chutney Chicken

Ingredients:
• 6 Chicken Thighs
• 1 cup Green Chutney (recipe below)
• Vegetable Oil or Non-Stick Spray
• 1 Lemon

Directions:

  • Rinse chicken thighs and pat dry with a paper towel.  Place the chicken and green chutney in a large zip plastic bag. Make sure the chutney covers all parts of the chicken.  Keep refrigerated for 4-6 hours or overnight.  Flip the bag one to two times to help distribute the chutney marinade.
Let chicken marinate in chutney for 4-6 hours or overnight.

 

  • Oil your grill to prevent sticking or spray with non-stick spray.  Do this before starting the grill.
Oil or spray your grill with non-stick grill before starting

 

  • Heat the grill to medium heat (about 400 degrees). Place the chicken on the grill and cook for 4-5 min (chicken should get a nice sear).  Flip the chicken and cook for another 4-5 min.  Next, transfer the chicken to a portion of the grill with indirect heat.
Chicken moved over to indirect heat

 

  • Finish cooking the chicken covered for 30-35 minutes or until the center of the chicken reaches 165 degrees Fahrenheit.
Check to make sure your chicken is cooked to 165 degrees

 

  • Let the chicken rest 8-10 minutes and squeeze some lemon juice over the top before serving.
Serve with fresh lemon and enjoy

 

 

Green Chutney

Ingredients:
1 bunch of cilantro                            ½ tsp. salt
½ cup chopped onion                        ½ tsp. ground cumin
2 cloves of garlic chopped                 2 tsp. sugar
1 serrano chili pepper                        4 tbsp. water
1.5 tbsp. rough chopped ginger        Juice of ½ a lemon

Directions:
1.  Wash and remove cilantro leaves from stems.
2.  Roughly chop onion, garlic, ginger, and serrano chilis .  Remove seeds from chili peppers for less heat.
3.  Put all ingredients into a food processor.  Purée until mixture is smooth.

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monbool

Finding my way through the love of art, food, family, and friends.

What does monbool mean?  monbool is a word I made up.  Mon (pronounced mōn) was my mother’s childhood nickname and Bool was my father’s childhood nickname.  The passion I have for what I am doing came from them, so I have named this journey in their honor.

I am Indrani, a first generation Indian-American whose parents originally migrated from Kolkata, India.  My passion and inspiration for cooking developed from spending time in the kitchen and learning from my father who would cater for large gatherings.  My mother encouraged all forms of art, including drawing, dance and music.  Growing up with a strong, traditional Indian upbringing, my parents also encouraged participation in the American culture.  And now in my own mixed culture family, the fusion of Indian and American traditions is embraced by my husband and children.

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