It’s been hot lately. Which has been amazing since we had the longest winter ever. Cooking outdoors has been happening on a daily basis. Why warm up the house when we can throw things on the bbq? I’m always on the quest for simple recipes that are packed with flavour. This cilantro and mint chicken fits the bill!
The addition of cilantro and mint to the marinade makes the flavours bright and refreshing. I just throw everything into the food processor and let it do the work. I have to admit, I do like using yogurt to marinate chicken – it turns out juicy and so delicious.
When measuring the herbs, I loosely packed them into a measuring cup. I didn’t do any chopping; might as well let the food processor do the work for you. Just blitz everything together and pour into a freezer bag with the chicken. Usually two hours of marination should be good but the longer the better.
We have had this chicken a few times now and it’s always been a hit. It’s nice to watch the kids polish off all their food.
This chicken is perfect for the summer – bright and delicious and easy to make. Paired perfect with salad or potatoes or corn on the cob. Yum!
- 1/2 cup cilantro
- 1/4 cup mint
- 1/2 cup yogurt
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp salt
- 1 tsp minced garlic
- 1 TB oil
- 8 boneless chicken thighs
- In a food processor, combine the herbs, yogurt, spices and oil.
- Put the chicken in a freezer bag and pour the marinade over top.
- Allow to marinate for 2 hours.
- Grill until chicken is cooked.