Name: Fenugreek Chicken Thighs Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Middle Eastern
Ingredients: 3.5 lbs boneless chicken thighs; 1 tbsp olive oil; 1 tsp ground fenugreek seeds; ½ tsp turmeric; 1 tsp basil; 1 tsp cumin; 1 tsp coriander; ¼ tsp allspice; ½ tsp oregano; ½ tsp thyme; ½ tsp smoked paprika; 1 tsp granulated garlic; 1 tsp pepper; Sea salt, to taste; 2 tbsp grapeseed oil (optional, for grilling or pan searing)

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Why You’ll Love This Recipe

I love that this recipe is quick, healthy, and full of depth from spices like cumin, coriander, and fenugreek. The chicken gets beautifully charred on the outside while staying juicy inside. It’s perfect for meal prep, weeknight dinners, or even a weekend barbecue. The marinade does all the heavy lifting—no fancy techniques needed.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3.5 lbs boneless chicken thighs
1 tbsp olive oil
1 tsp ground fenugreek seeds
1/2 tsp turmeric
1 tsp basil
1 tsp cumin
1 tsp coriander
1/4 tsp allspice
1/2 tsp oregano
1/2 tsp thyme
1/2 tsp smoked paprika
Sea salt (to taste)
1 tsp pepper
1 tsp granulated garlic
2 tbsp grapeseed oil (optional, for cooking)

Directions

I place the chicken thighs in a large bowl and season them with all the spices and olive oil, mixing well to coat every piece.
I let it marinate—if I have time, I leave it for up to 24 hours in the fridge for deeper flavor.
When I’m ready to cook, I preheat a grill, griddle, or skillet over high heat.
I add grapeseed oil (or any oil I have on hand) to the hot pan before placing the chicken down.
I cook the chicken for 3–5 minutes on one side, flip, then cook for another 5 minutes.
I continue flipping every few minutes until the internal temperature reaches 165°F.
I remove the chicken, let it rest for a couple of minutes, then serve it hot.

Servings And Timing

This recipe yields 10 servings and takes a total of 30 minutes:

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Variations

I sometimes use bone-in chicken thighs or drumsticks for extra richness—just adjust cooking time.
For oven baking, I roast at 400°F for about 30–35 minutes, flipping halfway through.
I swap olive oil for yogurt in the marinade when I want a more tender texture and tangy flavor.
If I’m short on time, I reduce the spices to just fenugreek, garlic, paprika, and salt—it still tastes amazing.

Storage/Reheating

I store leftover chicken in an airtight container in the fridge for up to 4 days. To reheat, I use the oven or air fryer at 350°F for 8–10 minutes. The microwave works too, but I prefer reheating slowly to keep the chicken juicy. This dish also freezes well—just thaw and reheat as needed.

FAQs

Can I Use Chicken Breast Instead Of Thighs?

Yes, but I find thighs stay juicier and hold up better to grilling. If using breasts, I slice them thinly or pound them out for even cooking.

What Does Fenugreek Taste Like?

Fenugreek has a slightly sweet, nutty, and earthy flavor. It adds a unique depth that I really enjoy in savory dishes like this one.

Do I Need To Marinate Overnight?

It’s not required, but I definitely notice a richer flavor if I let the chicken marinate for a few hours or overnight.

Can I Cook This In The Oven Instead Of A Grill?

Absolutely. I roast it at 400°F for about 30–35 minutes or until the chicken reaches 165°F internally.

What Can I Serve With This Chicken?

I usually pair it with rice, couscous, flatbread, or a crisp salad. It also goes great with roasted vegetables or a cooling yogurt sauce.

Conclusion

Fenugreek Chicken Thighs are one of those simple meals that I keep coming back to. The spices do all the work, and the result is a deeply flavorful dish that’s quick to prepare and easy to scale. Whether I’m grilling outside or pan-searing indoors, this recipe never fails to deliver.