Charred Green Herb Chicken Thighs — Goan Chicken Cafreal
A Goan classic with Portuguese-African roots, chicken thighs marinated in a vivid green masala of coriander, mint, green chilli, and vinegar then grilled until deeply charred so the herb-bright paste and the fierce heat of the original cafreal tradition are both present in every mouthful.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Blend 40g coriander, 20g mint, 3 green chillies, 4 garlic cloves, 25g ginger, 2 tbsp vinegar, 1 tsp cumin, 0.5 tsp coriander, 0.25 tsp cinnamon, 0.1 tsp cloves, 0.5 tsp pepper, 1.5 tbsp oil, and 1 tsp salt until smooth. Score chicken thighs 3 times each side. Coat thoroughly in green masala, cover, marinate 20 minutes room temperature or up to 4 hours chilled.
Grill
Preheat grill to high or heat griddle pan until smoking. Place chicken skin-side down, cook 12 to 14 minutes over high heat until deeply charred and skin is crisp. Flip, cook 10 to 12 minutes further until cooked through—juices run clear when thickest part is pierced.
Rest and plate
Rest chicken 5 minutes. Serve over 360 to 440g steamed basmati rice with 80g sliced red onion, 10g fresh coriander, and lime wedges alongside.
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