Hariyali Chicken Thighs
I’ve been a vegetarian for 5 years and just started eating meat products again in the last 2 months. This is my first recipe on this blog with meat in it which is just kind of crazy to me! I am so excited to share these juicy and flavorful Hariyali Chicken Thighs marinated in a fresh cilantro-mint-yogurt blend, an easy Indian appetizer.
When I used to eat meat, I would love it when my dad made hariyali chicken thighs. I always loved when he made the thighs instead of breast because it just tastes so much better. That’s why I’m so excited to share this recipe with you, it’s so easy and simple. I also love how all of the ingredients are easily accessible in your local grocery store.
how to make chicken thighs
- Preheat the oven to 400F.
- Start by removing your chicken thighs from their packaging and adding them to a large bowl. Give them a rinse with some vinegar and water.
- I like to remove the skin and then pat the thighs dry, placing them in another mixing bowl.
- Then you’re going to score the thighs by creating 3 slits across the top to allow for a deeper marination.
- Then add your marinade and let it sit for 30 minutes on the counter or for longer in the fridge.
- Add the chicken thighs to a wired baking sheet and bake for 40 minutes.
- Then broil on high for 2-3 minutes or until charred.
how to make hariyali chicken
Herbs:
What I Used:
- Cilantro
- Mint
What You Can Add/Substitute:
- Scallions
- Chives
Spices:
What I Used:
- Cumin
- Turmeric
- Salt
What You Can Add/Substitute:
- Black Pepper
- Coriander Powder
- Garam Masala
Aromatics:
What I Used:
- Green Chiles
- Garlic
- Ginger
What You Can Add/Substitute:
- Jalapeños
- Fresh Turmeric
Fats:
What I Used:
- Avocado Oil
- Greek Yogurt
What You Can Add/Substitute:
- Any Neutral Oil
- Regular Yogurt
Similar Recipes
Hariyali Chicken Thighs
DifficultyEasy
Servings4
Prep time15 minutes
Cook time45 minutes
Total time1 hour
Hariyali Chicken Thighs is a vibrant, herb-forward dish that brings the flavors of North India right to your plate. “Hariyali” means “greenery” in Hindi, and this recipe lives up to its name with a marinade made from fresh cilantro, mint, green chilies, garlic, and yogurt. The chicken thighs are juicy, flavorful, and perfectly infused with the bright, zesty, and mildly spicy notes of the green marinade. Whether grilled, baked, or pan-seared, these chicken thighs are a delicious centerpiece for any meal, especially when paired with naan, rice, or a fresh salad. It’s an easy, aromatic recipe that feels both comforting and refreshing making it perfect for weeknights or entertaining guests.
Ingredients
- 4 Bone-In, Skinless Chicken Thighs
- 1 Cup Cilantro
- 1/4 Cup Mint
- 5 Green Chiles
- 5 Cloves Garlic
- 1 Inch Fresh Ginger
- 1 Tsp Salt
- 1/2 Tsp Cumin
- 1/2 Tsp Turmeric
- 2 Tbsp Greek Yogurt
- 2 Tbsp Avocado Oil
- 1/2 Lime, Juiced
Instructions
- 1
Preheat the oven to 400F.
- 2
Wash and score the bone-in chicken thighs.
- 3
In a blender or food processor, blend all of the marinate ingredients until smooth. If it is still thick, drizzle in a bit more avocado oil.
- 4
Add the cleaned chicken to a mixing bowl and pour on the marinade. Let this sit for 30 minutes.
- 5
Lay the chicken thighs onto a wire rack (with a tray underneath).
- 6
Bake for 40 minutes at 400F, then turn on your High broiler and broil on the top rack for 2-3 minutes or until charred.
- 7
Serve hot, with a squeeze of lime and your favorite dipping sauce!
