Recipe: Grilled Mint Chicken

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All this talk of grilling and no recipes! Here's a quick fix for that. We love grilling boneless skinless thighs; they cook quickly, it's hard to dry them out, and their small size makes them easy picnic finger food - no bones to toss, either.

Just shake up some boneless, skinless chicken thighs with a light marinade of dry vermouth, rice vinegar, shallots and mint. Slap on the grill until done - these don't take very long at all - and serve with a side of cool yogurt, cucumber, or maybe some salsa.

Grilled Mint Chicken

serves 2-3

2 large shallots
3/4 cup chopped mint leaves
3/4 cup dry vermouth
1/4 cup rice vinegar
2 tablespoons olive oil
2 tablespoons white balsamic vinegar
1 pound boneless skinless chicken thighs

Mince the shallots and mint leaves. Crush or muddle the mint leaves and pour the liquid ingredients over. Whisk thoroughly. Pat the chicken thighs with salt and pepper then put in a bag or bowl and cover with marinade. Marinate for at least an hour. Broil or grill for 10-12 minutes or until they are only faintly pink in the center.

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Per serving, based on 2 servings. (% daily value)
Calories
546
Fat
23 g (35.4%)
Saturated
4.2 g (21.2%)
Trans
0 g
Carbs
20 g (6.7%)
Fiber
3.3 g (13.3%)
Sugars
9.4 g
Protein
46.2 g (92.4%)
Cholesterol
215.5 mg (71.8%)
Sodium
223.4 mg (9.3%)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.