Grilled Chicken Thighs with Cilantro-Mint Chutney

Ingredients

• 24 ounce chicken thighs bone-in
• 2.5 tablespoons canola oil divided
• 1 cup cilantro leaves 
• 10  garlic cloves minced
• 0.3 cup green onions chopped
• 2 teaspoons ground cumin divided
• 0.5 teaspoon ground pepper red
• 2 teaspoons jalapeno seeded chopped
• 0.5 teaspoon kosher salt divided
• 0.5 cup mint leaves 
• 3 tablespoons onion fresh grated

Equipment

• food processor
• grill
• ziploc bags

Directions

1. Combine first 3 ingredients in a large zip-top plastic bag; stir in 2 tablespoons oil and 1 3/4 teaspoons cumin.
2. Add chicken to bag, seal, and massage marinade into chicken. Marinate in refrigerator 2 hours.
3. Preheat grill to medium-high heat.
4. Remove chicken from bag.
5. Sprinkle chicken with 1/4 teaspoon salt.
6. Place on grill rack coated with cooking spray; grill 8 minutes on each side.
7. Combine cilantro, mint, onions, and jalapeo in a food processor.
8. Add remaining 1 1/2 teaspoons oil, remaining 1/4 teaspoon cumin, and 1/4 teaspoon salt; process until smooth.
9. Serve chicken topped with chutney.