Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 1 cup of fresh mint leaves, 1/2 cup of fresh cilantro, 1 small green chili, 1/2 inch fresh ginger, 1 small garlic clove, 1 tablespoon of lime juice, 1/4 teaspoon of ground cumin, 1/2 teaspoon of salt, and 3 tablespoons of water in a blender or food processor.

2. 2

   Blend the ingredients until a smooth, vibrant mint chutney is achieved, then set aside in the refrigerator.

3. 3

   In a large bowl, combine 1/2 cup of plain Greek yogurt, 2 tablespoons of harissa paste, 1 tablespoon of ginger-garlic paste, 2 tablespoons of fresh lemon juice, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1 teaspoon of garam masala, 1/2 teaspoon of turmeric powder, 1 teaspoon of salt, and 1 tablespoon of mustard oil.

4. 4

   Add 1.5 pounds of boneless, skinless chicken thighs to the marinade, ensuring each piece is thoroughly coated, then cover the bowl and refrigerate for at least 4 hours or preferably overnight.

5. 5

   Preheat your grill to a medium-high heat, approximately 400 degrees Fahrenheit, and lightly oil the grates to prevent sticking.

6. 6

   Place the marinated chicken thighs directly on the hot grates and grill for 6 to 8 minutes per side, turning once, until the chicken is cooked through with an internal temperature of 165 degrees Fahrenheit and exhibits attractive char marks.

7. 7

   Remove the grilled chicken from the heat, allow it to rest for 5 minutes before slicing, and serve hot with the prepared mint chutney.