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Ingredients
Method
- 600g chicken thighs, boneless
- 200g quality mango chutney
- 6 sprigs of coriander, chopped
- 6 sprigs of parsley, chopped
- ¼ tsp turmeric
- 1 tsp ground cumin
- ½ lemon, juice only
- Olive oil, to drizzle
- Mix the herbs, spices and chutney in a bowl. Add the chicken and coat well, then marinate in the fridge overnight. When ready to cook, heat up the barbecue or chargrill pan, squeeze the lemon over the chicken and sprinkle with salt.
- Rub the grill plate with oil and cook the thighs for 5-8 mins on each side, or until browned and cooked through. Serve with vegetables, rice or salad, and enjoy!
20 mins
4 serving
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