Green Chutney Chicken

Method

1. 1

   Purée 1 medium bunch cilantro, coarsely chopped (including stems; about 1½ cups), 4 garlic cloves, 1 serrano chile, stem removed, ½ cup (tightly packed) mint leaves, ¼ cup sour cream, 2 Tbsp. yellow mustard, 1 tsp. ground cardamom, 3 Tbsp. extra-virgin olive oil, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt in a blender, pushing down with a tamper or rubber spatula, until very smooth and bright green. (If mixture absolutely refuses to blend even after pushing leaves into blades, add water, 1 Tbsp. at a time, until it moves.)

2. 2

   Transfer purée to a large bowl. Add 1½ lb. skinless, boneless chicken thighs, cut into 2" pieces, and toss to coat. Let sit at least 15 minutes at room temperature, or cover and chill up to 1 day. (You don’t need to bring to room temperature before cooking.)

3. 3

   Heat broiler (if your broiler is in your oven, place rack in top slot). Remove chicken from marinade, letting excess drip back into bowl, and arrange on a foil-lined rimmed baking sheet, spacing evenly apart; discard any remaining marinade. Broil chicken, rotating baking sheet front to back as needed if cooking unevenly, until cooked through and deeply charred in spots, 20–25 minutes.

4. 4

   Transfer chicken to a platter; squeeze juice from 2 large limes, halved, over. Arrange sliced cucumber, radishes, and red onion alongside; drizzle a little oil over and season generously with salt. Serve with warmed flour tortillas alongside.

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