Hariyali Green-Herb Chicken
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2024 Blanc De Franc
100% Cabernet Franc from Eckert Vineyard, Paso Robles. 250 cases. A rare white expression of Cabernet Franc —…$702024 Blanc de Sangiovese
100% Sangiovese from Santa Ynez Vineyard, Happy Canyon of Santa Barbara. 143 cases. Inspired by Capana Blanc de…$70Make it the LXV way
Spice blend
Herbes-De-Vie Spice Blend
This blend brings the warm, herbaceous character of Provence to your kitchen. Use it on roasted vegetables, grilled chicken, or finished dishes where you want the herbs to sing without heat.
Hariyali means green, and the marinade is essentially a chutney the chicken sits in overnight. Herbes-de-Vie — savory, thyme, basil, marjoram, tarragon, oregano, mint, lavender — bridges the Indian herb paste and a Provençal one, which is exactly the register a crisp white wants. Blanch the herbs first and the marinade stays emerald instead of turning army green in the fridge. Crisp acid and citrus lift: both 2024 whites are built for it.
Ingredients
- 2 lbs boneless chicken thighs, or 8 bone-in drumsticks, slashed
- MARINADE: 2 cups cilantro, 1 cup mint leaves
- 1/2 cup baby spinach (for color insurance)
- 3 green chilies, stemmed
- 1 tbsp LXV Herbes-De-Vie Spice Blend
- 1 tbsp ginger-garlic paste
- 1/2 cup thick Greek yogurt, hung 20 minutes
- 2 tbsp neutral oil
- Juice of 1 lime
- 1 1/4 tsp fine sea salt
- 1 tbsp roasted chickpea flour
- TO FINISH: melted ghee for basting, lime wedges, chaat masala
Method
- Blanch the cilantro, mint and spinach in boiling water for 20 seconds, then shock in ice water and squeeze dry. This single step is the difference between a green marinade and a brown one.
- Blend the blanched herbs with the chilies, LXV Herbes-De-Vie blend, ginger-garlic paste, yogurt, oil, lime juice, salt and chickpea flour until smooth.
- Coat the chicken thoroughly, cover, and refrigerate 4-12 hours.
- Bring the chicken to room temperature 30 minutes before cooking. Heat a grill to medium-high with a cooler zone, or heat the broiler with a rack in the upper third.
- Cook 8-10 minutes per side for thighs (12-14 for drumsticks), basting with ghee at each turn, until charred at the edges and cooked through — 165°F for thighs, 175°F on the bone.
- If the marinade is browning faster than the chicken cooks, move it to the cooler zone and cover.
- Rest 5 minutes, dust with chaat masala, and serve with lime wedges.
More like this
https://www.lxvwine.com/recipes/herbes-de-vie-hariyali-green-herb-chicken/ · LXV Wine, Paso Robles