epicurious5.0
Green Chutney Chicken
Cilantro and a handful of basic spices brings vibrant green color and rich flavor to broiled chicken thighs. Served with rice or naan, this is a weeknight win.
👥 4 Servings⏱️ Prep & Cook: 50 min👤 Shilpa Uskokovic📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●spatula
- ●bowl
- ●baking sheet
- ●oven
📝 Preparation Steps
1
Purée 1 medium bunch cilantro, coarsely chopped (including stems; about 1½ cups), 4 garlic cloves, 1 serrano chile, stem removed, ½ cup (tightly packed) mint leaves, ¼ cup sour cream, 2 Tbsp. yellow mustard, 1 tsp. ground cardamom, 3 Tbsp. extra-virgin olive oil, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt in a blender, pushing down with a tamper or rubber spatula, until very smooth and bright green. (If mixture absolutely refuses to blend even after pushing leaves into blades, add water, 1 Tbsp. at a time, until it moves.)
medium bunch cilantro, coarsely chopped (including stems; about 1½ cups)1½ cup (tightly packed) mint leaves. yellow mustard2 Tbsp. ground cardamom1 tsp. extra-virgin olive oil, plus more for drizzling3 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more1 Tbsp
2
Transfer purée to a large bowl. Add 1½ lb. skinless, boneless chicken thighs, cut into 2" pieces, and toss to coat. Let sit at least ⏱️ 15 minutes at room temperature, or cover and chill up to 1 day. (You don’t need to bring to room temperature before cooking.)
½ lb. skinless, boneless chicken thighs, cut into 2" pieces1
3
Heat broiler (if your broiler is in your oven, place rack in top slot). Remove chicken from marinade, letting excess drip back into bowl, and arrange on a foil-lined rimmed baking sheet, spacing evenly apart; discard any remaining marinade. Broil chicken, rotating baking sheet front to back as needed if cooking unevenly, until cooked through and deeply charred in spots, 20–⏱️ 25 minutes.
4
Transfer chicken to a platter; squeeze juice from 2 large limes, halved, over. Arrange sliced cucumber, radishes, and red onion alongside; drizzle a little oil over and season generously with salt. Serve with warmed flour tortillas alongside.
large limes, halved2Sliced cucumber, radishes, and red onion and warmed flour tortillas (for serving; optional)
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