Herbes-de-Vie: Hariyali Green-Herb Chicken
Make it the LXV way
Spice blend
Herbes-De-Vie Spice Blend
Wine pairing
2024 Blanc De Franc
100% Cabernet Franc from Eckert Vineyard, Paso Robles. 250 cases. A rare white expression of Cabernet Franc — tropical, textured, and like nothing else in the portfolio.
Wine pairing
2024 Blanc de Sangiovese
100% Sangiovese from Santa Ynez Vineyard, Happy Canyon of Santa Barbara. 143 cases. Inspired by Capana Blanc de Sangiovese from Italy — the most delicate expression of the Sangiovese grape.
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