This dish combines tender, juicy chicken with the vibrant and aromatic flavors of South Indian poriyal. I love how the rich, spiced chicken pairs perfectly with the bright, fresh vegetables in the poriyal, creating a balanced meal that feels both indulgent and refreshing.

Grilled and Roasted Chicken with Poriyal

Why You’ll Love This Recipe

I like that this recipe offers a delightful mix of textures and flavors — the chicken’s skin is charred and crisp from the grill before finishing in the oven, while the inside stays juicy from the creamy ricotta and spice stuffing. The poriyal on the side adds a fresh, zesty kick with peas, broad beans, and asparagus, all tossed with coconut and lime. It’s a dish that feels special without being overly complicated, and it’s perfect for a weekend meal or a dinner to impress guests.

Ingredients

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

For the chicken:

1 whole free-range, corn-fed chicken, off the bone
200g sheep’s ricotta
100g cream cheese
100g labneh
1 tsp ground cardamom
½ tsp ground mace
½ tsp ground black pepper
1 tsp fennel pollen
½ nutmeg, grated
2 pinches saffron, soaked in 2 tbsp hot whole milk
20g fresh coriander, finely chopped, plus extra to serve
2 tbsp olive oil
1 lemon, juice and zest
splash white wine
sea salt, to taste

For the poriyal:

100ml sunflower oil
2 tsp mustard seeds
2 sprigs fresh curry leaves
2 bird’s-eye green chillies, slit in half
1 medium Indian onion, chopped
250g fresh peas, podded
250g fresh broad beans, podded
250g asparagus, chopped the same size as the peas
10g fresh coriander, chopped
200g fresh grated coconut
2 limes, juice only
sea salt, to taste

Directions

I start by preheating the oven to 220C/200C Fan/Gas 7 and seasoning the chicken with sea salt.
In a bowl, I mix ricotta, cream cheese, labneh, cardamom, mace, black pepper, fennel pollen, nutmeg, saffron milk, and coriander. I add a pinch of sea salt, then transfer the mixture to a piping bag.
I pipe the ricotta mixture under the skin of the chicken breast and thighs, then rub the skin with olive oil.
With the grill or barbecue on high heat, I char the chicken skin until nicely colored. Then I place the chicken on a baking tray with lemon rind, white wine, and the halved lemons. It roasts for about 30 minutes, or until cooked through and the juices run clear.

While the chicken roasts, I prepare the poriyal. I heat sunflower oil in a pan, crackle the mustard seeds, then add curry leaves, chillies, and onions, frying until the onions are translucent (about 3–4 minutes). I stir in the peas, broad beans, and asparagus, seasoning with sea salt and cooking until tender. Then I mix in the coriander, coconut, and lime juice.

To serve, I slice the chicken, drizzle with roasting juices, sprinkle with fresh coriander, and plate with the poriyal on the side.

Servings and timing

Serves: 4–6
Preparation time: 30 minutes to 1 hour
Cooking time: 30 minutes to 1 hour

Variations

I sometimes swap the ricotta for goat cheese for a tangier filling. For the poriyal, I like using green beans instead of asparagus when they’re in season. If I’m in the mood for extra spice, I add a little more chilli or a sprinkle of red chilli powder to the vegetables.

storage/reheating

I keep leftover chicken in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in the oven at 160C until heated through, adding a splash of chicken stock or water to keep it moist. The poriyal can also be stored for 2–3 days in the fridge and reheated in a pan over medium heat with a touch of oil.

FAQs

Can I make the chicken ahead of time?

I can prepare the ricotta filling and stuff the chicken a few hours in advance, keeping it covered in the fridge until ready to grill and roast.

What can I use instead of labneh?

I sometimes replace labneh with thick Greek yogurt, which still gives a creamy texture and tang.

Can I use frozen vegetables for the poriyal?

Yes, I can use frozen peas and broad beans — I just thaw them first and adjust cooking time slightly.

How do I know when the chicken is cooked?

I check by piercing the thickest part of the chicken — the juices should run clear, and the internal temperature should be at least 75C.

Can I grill the chicken entirely without roasting?

I can, but I find finishing in the oven ensures it cooks evenly without drying out.

Conclusion

I love how this grilled and roasted chicken with poriyal feels both comforting and exotic. The creamy, spice-infused chicken is irresistible, and the bright, coconut-lime vegetables balance it perfectly. It’s a dish I’m always happy to serve when I want to impress and indulge at the same time.