Grilled Coriander & Mint Chicken

Let's Cook

1. Step 1.

   Place mint leaves, coriander leaves, deseeded and roughly chopped green chilli, natural yogurt, garam masala, lemon juice, and a pinch of sea salt into a food processor. Blend until smooth. Reserve half of the mixture in a small bowl for serving as a sauce. Add the remaining marinade to a large mixing bowl with the chicken thighs and toss until completely coated. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes, or overnight if time allows.

2. Step 2.

   Remove the chicken from the refrigerator. Wipe off the excess marinade from each thigh with paper towels to prevent burning. Rub a little olive oil on both sides of each piece. Heat a griddle pan or large frying pan over high heat until smoking. Place the chicken thighs in the pan in a single layer (work in batches if needed) and cook for 5–6 minutes per side, until golden brown and cooked through (internal temperature reaches 74°C/165°F).

3. Step 3.

   Transfer the cooked chicken to a cutting board and let rest for 2 minutes. Slice the chicken into strips. Serve immediately, topped with the reserved yogurt mixture.