Prep20 mins (plus 4 hr marinade)Cook20 minsServes4
Spice: Herbes-De-Vie Spice Blend
Pour: 2024 Blanc De Franc
Pour: 2024 Blanc de Sangiovese
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.