Well Chutney My Chicken on a Bbq
Fire up your grill for a flavor-packed adventure with "Well Chutney My Chicken on a BBQ"! This recipe transforms bone-in, skin-on chicken thighs into a mouthwatering masterpiece, thanks to a luscious marinade made from sweet and tangy mango chutney, creamy Greek yogurt, aromatic garlic, fresh ginger, and zesty lime juice. A hint of cumin, paprika, and optional chili flakes adds a smoky kick, perfectly balanced by a cilantro garnish. After the chicken luxuriates in the marinade, it's grilled to perfection over medium-high heat, resulting in juicy, caramelized pieces with crispy skin. Ready in just 40 minutes (plus marinating time), this versatile dish pairs beautifully with grilled veggies, naan bread, or a fresh green salad, making it the ultimate BBQ crowd-pleaser.
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Recipe Information
Ingredients
- 8 pieces Chicken thighs (bone-in, skin-on)
- 1 cup Mango chutney
- 0.5 cup Plain Greek yogurt
- 3 cloves Garlic cloves (minced)
- 1 tablespoon Fresh ginger (grated)
- 2 tablespoons Lime juice
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Chili flakes (optional, for heat)
- 2 tablespoons Olive oil
- 0.25 cup Fresh cilantro (chopped, for garnish)
Instructions
In a large mixing bowl, combine the mango chutney, Greek yogurt, minced garlic, grated ginger, lime juice, ground cumin, paprika, salt, black pepper, and optional chili flakes. Stir until well blended.
Add the chicken thighs to the marinade and coat them thoroughly. Use your hands or a spoon to ensure every piece is evenly covered.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours (or up to overnight) to allow the flavors to penetrate the chicken.
Preheat your grill to medium-high heat. Brush the grill grates with olive oil to prevent sticking.
Place the marinated chicken thighs skin-side down on the grill. Cook for 8-10 minutes, checking frequently to avoid burning, then flip and cook for another 10-12 minutes. Use a meat thermometer to ensure the internal temperature has reached 165°F (74°C).
Once cooked, remove the chicken from the grill and let it rest for 5 minutes to retain its juices.
Garnish with freshly chopped cilantro before serving. Pair with grilled vegetables, a fresh green salad, or naan bread for a complete meal.
Nutrition Facts
Calories |
3510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.4 g | 279% | |
| Saturated Fat | 58.8 g | 294% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 984 mg | 328% | |
| Sodium | 5924 mg | 258% | |
| Total Carbohydrate | 162.3 g | 59% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 125.9 g | ||
| Protein | 230.8 g | 462% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 437 mg | 34% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2851 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
