Herb Marinated Chicken Thighs Recipe – Green Chili & Fennel

Last Updated on 2 months by Neha Deshmukh

Herb Marinated Chicken Thighs Recipe – Green Chili & Fennel

Introduction

There’s just something about the aroma of fresh herbs sizzling in a pan, isn’t there? This Herb Marinated Chicken Thighs recipe is a personal favorite – it’s quick, flavorful, and always a crowd-pleaser. I first made this when I was craving something vibrant and a little different from the usual butter chicken, and it’s been a regular on my table ever since! It’s perfect for a weeknight dinner, a casual weekend lunch, or even a small gathering.

Why You’ll Love This Recipe

This recipe is all about fresh flavors and simplicity. The marinade is bursting with coriander, mint, and a hint of zing from green chili and lemon. Plus, the fennel seeds add a subtle sweetness that really elevates the dish. It’s incredibly easy to make, and the chicken comes out unbelievably tender and juicy. Honestly, you’ll be making this again and again!

Ingredients

Here’s what you’ll need:

• 250g skinless, boneless chicken thighs
• ½ cup coriander leaves
• ¼ cup mint leaves
• 1.5 tsp chopped ginger
• 1.5 tsp chopped garlic
• 4 tsp lemon juice
• ¼ tsp fennel seeds
• ¼ tsp whole black pepper
• 1 green chili (adjust to your spice preference!)
• Salt to taste
• 2 tbsp oil
• 2-3 tsp ghee

Ingredient Notes

Let’s talk ingredients! A few little things make a big difference here.

• Fennel Seeds: Don’t skip these! They add a lovely anise-like flavor that complements the chicken beautifully. You can find them whole in most spice shops or even the spice aisle of your grocery store.
• Fresh Herbs: Seriously, use fresh coriander and mint. The flavor is just so much better than dried. I usually grab a big bunch from the market.
• Ghee: That final brush of ghee is pure magic. It adds a beautiful sheen and a rich, nutty flavor. If you don’t have ghee, you can use butter, but ghee really takes it to the next level.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, clean your chicken thighs and pat them dry with a kitchen towel. This helps the marinade stick.
2. Now, for the star of the show – the marinade! Blend the coriander leaves, mint leaves, ginger, garlic, lemon juice, fennel seeds, black pepper, and green chili into a smooth paste. Don’t add any water; the moisture from the herbs and lemon juice will be enough.
3. Pop the chicken thighs into a bowl and slather them with that gorgeous green herb paste. Add salt to taste and give everything a good mix.
4. Cover the bowl and let the chicken marinate for at least an hour. This allows the flavors to really penetrate the meat.
5. Heat the oil in a pan over medium heat. Add the marinated chicken thighs and cook for about 5-6 minutes per side, covered.
6. Once the chicken is cooked through, uncover the pan and increase the heat to medium-high. Cook for another 2-3 minutes per side to get a nice, slightly charred texture.
7. Finally, brush the cooked chicken with ghee for that beautiful shine and extra flavor.
8. Serve immediately!

Expert Tips

• Don’t overcrowd the pan. Cook the chicken in batches if necessary to ensure even cooking.
• A meat thermometer is your friend! Chicken thighs are cooked through when they reach an internal temperature of 74°C (165°F).
• For extra tender chicken, you can gently pound the thighs to an even thickness before marinating.

Variations

• Spice Level Adjustment: If you’re sensitive to heat, remove the seeds from the green chili or use a milder chili. Or, if you like it really spicy, add another chili!
• Yogurt Marination Option: For an even more tender and flavorful chicken, add 2 tablespoons of plain yogurt to the marinade. My grandmother always did this!
• Air Fryer Adaptation: You can also cook this chicken in an air fryer! Preheat your air fryer to 180°C (350°F) and cook for 15-20 minutes, flipping halfway through.
• Festival/Celebration Serving Suggestion: During Diwali, my family loves to serve this with a side of saffron rice and a colorful vegetable curry. It’s a festive and delicious meal!

Serving Suggestions

This Herb Marinated Chicken Thighs recipe is incredibly versatile. Here are a few ideas:

• Serve with a cooling yogurt dip (mix minced garlic, lemon juice, and herbs like dill or parsley into plain yogurt).
• Enjoy with a side of fluffy rice or warm naan bread.
• Pair it with a fresh salad or roasted vegetables.
• It’s also fantastic in wraps or sandwiches!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.

FAQs

• What cut of chicken works best for this recipe? Skinless, boneless chicken thighs are ideal because they stay juicy and tender during cooking. However, you can also use bone-in, skin-on thighs for extra flavor.
• Can I marinate the chicken for longer than an hour? Yes, you can! Marinating for up to 24 hours will result in even more flavorful and tender chicken.
• What is the purpose of fennel seeds in this marinade? Fennel seeds add a subtle sweetness and anise-like flavor that complements the other herbs and spices beautifully.
• Can I use a food processor instead of blending the marinade? Yes, a food processor will work just fine. You might need to scrape down the sides a few times to ensure everything is blended smoothly.
• How can I adjust the heat level of this dish? Easily! Reduce or increase the amount of green chili used in the marinade. Removing the seeds from the chili will also reduce the heat.