Grilled Coriander Chicken with Coriander and Mint Chutney Recipe

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serves: 4
Skill: easy

Nutrition per portion

Calories 337 kCal 17%
Fat 15g 21%
  -  Saturates 3g 15%

For a new way with chicken, this recipe is the perfect combination of hot, zesty and fragrant and it’s just as good prepared on the barbecue for that added smokey flavour – just make sure the chicken is cooked through properly. To do this, stick a skewer through it and if the juices run clear, you’re ok. If you’re unsure, it’s best to leave it on a minute or two longer just to be on the safe side, as you don’t want to risk it with chicken!



  • 1 bunch of coriander, stalks and leaves separated
  • Juice and zest of 1 lemon
  • 2 green chillies, roughly chopped
  • 3tbsp olive oil
  • 2tbsp coriander seeds
  • 1tsp cumin powder
  • 1 large free-range chicken (jointed into 8 pieces, or buy breasts and thighs on the bone)
  • 1 small bunch of mint
  • 2tbsp plain yogurt
  • 1tbsp lemon juice


  • Use a blender to blitz the coriander stalks, lemon juice, chillies, 2tbsp olive oil and a large pinch of salt to a purée. Dry-fry the coriander seeds for a couple of minutes or until fragrant. Transfer to a pestle and mortar, give them a good bash, add the cumin then mix into the coriander purée.

  • Coat the chicken pieces in the purée, sprinkle over the lemon zest and put in the fridge to marinate for 1 or 2 hours, or overnight. Blitz the coriander leaves, mint leaves, yogurt and lemon juice to a purée. Taste for seasoning. This “chutney” can sit covered in the fridge until you serve the chicken.

  • Bring the chicken to room temperature then heat the oven to 180C fan, gas 6. Put the chicken into a roasting tin, drizzle with the remaining olive oil, season generously and roast for 45 minutes to 1 hour until cooked through and crispy. Serve with the chutney, a tomato salad (we added shallots, red chilli and lime juice) and pilau rice.

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(18 ratings)
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