8 to 12 skinless chicken thighs (2 to 2-1/2 pounds), skin removed
1 tablespoon vegetable oil
3 tablespoons white vinegar
1 tablespoon garlic paste
1 tablespoon ginger paste
1/2 teaspoon salt
3/4 cup Green Cilantro Chutney
Method
Fork each piece of chicken on both sides. Combine the oil, vinegar, garlic, ginger, and salt and rub it over the chicken pieces. Cover with plastic wrap and let marinate overnight in the refrigerator.
About 1 to 2 hours before grilling, add the chutney to the chicken pieces and mix it in with your fingers, making sure that each piece is well covered.
Grill the chicken over medium-hot until it is tender and no longer pink inside, 20 to 30 minutes. Turn the pieces occasionally to ensure even cooking.
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