Quick Cook: Grilled Chicken with Roasted Tomato & Feta Chutney

Simran first spotted this dish on a restaurant menu as she was passing by, and the concept of a roasted tomato and feta chutney stuck with her. Now we’ve re-created the dish in a new form, marinating the chicken in yogurt and our favorite garam masala spice blend, and serving it with a variation on the chutney that caught her attention so long ago.

The yogurt marinade tenderizes the chicken, but if you’re in a rush, feel free to reduce or even skip the marinating time. We usually roast this dish in the oven, but in the heat of summer, the outdoor grill is a much more attractive proposition.

The tomato chutney can be made ahead of time, or you can roast the tomatoes along with the chicken. Either way, let the tomatoes cool before you add the feta, so the cheese does not melt into the tomatoes. The markets are bursting with tomato varieties right now, so feel free to experiment with different types and colors. (We’re planning to make extra chutney so we can toss it with pasta the next night for a super quick and easy dinner.)

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Serve this easy meal with pita bread, rice pilaf and your favorite vegetable side dish.

Grilled Chicken with Roasted Tomato & Feta Chutney

Serves 4 to 6


8 boneless, skinless chicken thighs

¾ cup plain yogurt

1 tablespoon fresh ginger, finely minced

2 cloves garlic, minced

2 tablespoons garam masala

1 teaspoon chile powder

Lime wedges, garnish


3 cups cherry tomatoes, halved

3 tablespoons olive oil or to taste

2 cloves garlic, finely minced

1 teaspoon dried chile flakes

Leaves from 1 or 2 sprigs fresh thyme

Salt and pepper to taste

½ cup crumbled feta


Combine the chicken with the yogurt, ginger, garlic, garam masala and chile powder, and let it marinate for 30 minutes at room temperature or up to 2 days in the refrigerator.
The chicken can be grilled outdoors or roasted the oven. Either way, preheat your heat source to 375 degrees.
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Source:: The Mercury News – Lifestyle


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