Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Chicken Thighs Glazed w/Cilantro Chutney




Source of Recipe


Internet


List of Ingredients




8 to 12 skinless chicken thighs (2 to 2-1/2 pounds), skin removed
1 tablespoon vegetable oil
3 tablespoons white vinegar
1 tablespoon minced garlic
1 tablespoon peeled and mincedfresh ginger
1/2 teaspoon salt
3/4 cup Green Cilantro Chutney
Shredded lettuce and tomato wedges for garnish



Recipe



Make two or three deep 1-1/2-inch cuts on each piece of chicken. Combine the oil, vinegar, garlic, ginger, and salt and rub it over the chicken pieces, making sure to reach inside the cuts. Cover with plastic wrap and let marinate for at least 12 and up to 48 hours in the refrigerator.

About 1 to 2 hours before grilling, add the chutney to the chicken pieces and mix it in with your fingers, making sure that each piece is well covered.

Grill the chicken over medium-hot coals until it is tender and no longer pink inside, 20 to 30 minutes. Turn the pieces occasionally to ensure even cooking. Transfer to a platter, lined with shredded lettuce. Garnish with tomato wedges and serve.

Makes 6 to 8 servings

Green Cilantro Chutney

3 to 5 serrano peppers, to your taste, stems removed
1 fresh poblano pepper, seeded and cut into 4 to 6 pieces
2 cups coarsely chopped scallion greens
3 cups firmly packed cilantro (fresh coriander) leaves, soft stems included
1/2 cup firmly packed fresh mint leaves
1/4 cup fresh lime or lemon juice
1 teaspoon sugar
1 teaspoon salt, or to your taste
1/2 teaspoon freshly ground black pepper
Cilantro or mint leaves for garnish

In the work bowl of a food processor fitted with the metal S-blade and the motor running, drop the peppers and scallions through the feed tube and process until smooth. Add the cilantro and mint (in 2 or 3 batches, adding more as each batch gets pureed) and with the motor running, pour the lime juice in a fine stream and blend until smooth. Add the sugar, salt, and black pepper and process, stopping to scrape down the sides of the work bowl a few times, until minced. Transfer to a bowl, adjust the seasonings, garnish with cilantro, and serve.

Makes about 2-1/2 cups