2 bunches mint leaves fresh loosely packed ( 1 cup leaves)
4 garlic cloves
1 teaspoon ground ginger
4 medium size jalapeño peppers seeded
2 tablespoons juice of lemon fresh
6 servings naan bread
0.7 cup olive oil
8 plum tomatoes halved
1 teaspoon salt
Equipment
baking sheet
baking paper
oven
blender
grill
Directions
Preheat grill to 350 to 400 (medium-high) heat. Process first 4 ingredients and 1/4 cup water in a blender until smooth.
Add mint and next 3 ingredients, and process until smooth, stopping to scrape down sides as needed.
Rub 1/2 cup cilantro mixture over chicken; cover and chill 10 minutes. Reserve 1/2 cup cilantro mixture for Grilled Chicken Naan Pizza and 1/2 cup to serve with chicken.
Grill chicken, covered with grill lid, 5 to 6 minutes on each side or until done.
Remove from grill, and let stand 5 minutes.
Meanwhile, grill tomato halves 3 to 5 minutes or just until they begin to blister.
Sprinkle with salt and pepper, drizzle with desired amount of olive oil, and top with chopped fresh herbs. Grill naan 1 to 2 minutes on each side or just until puffy and soft.
Reserve 6 chicken thighs and 4 tomato halves for Grilled Chicken Naan Pizza.
Serve remaining chicken and tomatoes with grilled naan bread and reserved 1/2 cup cilantro mixture.
LEFTOVER DINNER: Grilled Chicken Naan Pizza: Preheat oven to 45
Place 2 naan breads on a parchment paper-lined baking sheet; spread each with 1 Tbsp. reserved cilantro mixture; layer each with 1/2 cup sliced chicken, 4 reserved plum tomato halves, and 4 fresh mozzarella cheese slices.
Bake 7 to 8 minutes or until cheese melts. Top with arugula.
Serve with remaining cilantro mixture. Makes 4 servings.
