Chicken Hariyali (Green Chicken)
A fun green twist on a simple grilled chicken.
Servings: 4
Ingredients
- 1 cup baby spinach (or two big handfuls)
- 1/2 cup cilantro leaves
- 1 lemon , juiced
- 1-2 inch fresh ginger , crushed
- 6-7 cloves garlic , crushed
- 1-2 jalapeños (or green chillies)
- 1/2 tsp red chilli powder
- 2 tsp coriander powder
- 1 1/2 tsp garam masala (see my recipe link below)
- 2 tbsp avocado oil
- 2 tsp salt
- 2 tsp black pepper
- 3 tbsp yogurt / coconut cream (Greek, coconut or use coconut cream - the thick creamy part on top of a can of coconut milk)
- 4 chicken breasts cut into large 2 inch cubes (about 3 lbs)
- Bamboo skewers*
Instructions
- In a blender or food processor, blend the spinach, cilantro, lemon juice, ginger, garlic and jalapeños till smooth.
- In a large bowl mix the blended green stuff with the rest of the ingredients (spices, yogurt/coconut cream, and chicken)
- Let this mixture sit for at least 30 mins to overnight in the fridge.
- When ready to bbq, heat up your grill or grill pan, skewer the chicken and grill!
Notes
We served this with grilled asparagus and a simple green salad with a balsamic vinaigrette.
*Soak the bamboo skewers in water for 5-10 mins before you are ready to BBQ so they don’t burn.
Also, try my garam masala seasoning in this recipe.