Grilled Coriander & MINT Chicken
- 10m Prep Time
- 12m Cook Time
- 40m Ready In
Chicken thighs marinated in a fresh coriander, mint, and yogurt sauce, then grilled until charred and juicy. Served with a reserved yogurt dipping sauce.
Ingredients
- 1 1/10 lbs boneless, skinless chicken thighs
- olive oil for brushing
- 1 mint leaves
- 1 coriander (cilantro) leaves
- 1 green chilli deseeded and roughly chopped
- 1 4/15 cups natural yogurt
- 2 tsp garam masala
- 1 lemon juice of
- sea salt
Nutrition (per serving, estimated)
Estimated based off 6 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 119 mg
- Iron: 1.3 mg
- Magnesium: 37.1 mg
- Phosphorus: 280 mg
- Potassium: 469 mg
- Zinc: 2.12 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 1/10 lbs boneless, skinless chicken thighs
- 1 mint leaves
- 1 coriander (cilantro) leaves
- 1 4/15 cups natural yogurt
- 2 tsp garam masala
- sea salt
Prepare
- olive oil, for brushing
- 1 green chilli, deseeded and roughly chopped
- 1 lemon, juice of
Let's Cook
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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.
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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).
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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.