Chicken with Cilantro-Mint Chutney

I’m not gonna lie, the Cilantro-Mint Chutney is the star of this dish.  It’s so good, I was liking the bowl I made it in.

I was never much of a mint lover growing up.  I actually HATE Thin Mints and those red & white mints at restaurants make me a bit nauseous.

Now on the other hand, fresh mint from the garden.  I can eat that straight.

If you are a sauce person like me, I would recommend doubling the sauce.  If not, keep as is and enjoy!

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1 bunch fresh mint

1 bunch fresh cilantro

1 teaspoon aleppo pepper

2 tablespoons fresh lemon juice

1 teaspoon kosher salt

1 can full fat coconut milk

8 chicken thighs, skin-on & bone-in

1.  Combine the mint, cilatnro, aleppo pepper, lemon juice & salt in a food processor & mix until smooth.
2. Take half of the mixture (chutney) & pop it into a dish large enough to marinate the chicken in.  Add the canned coconut milk & mix together.
3. Add the chicken, cover & marinate for at least 30 minutes to 2 hours.
4. I grilled the chicken since that’s our favorite way to cook but you can also roast them in a 350º preheated oven until the internal temperature hits 160º or about an hour.  Grilling will take much less time.
5. Once cooked, serve hot with remaining chutney.
6. Enjoy!