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Marinated Fried Chicken Thighs
Marinated Fried Chicken Thighs
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
155 minutes
Tangy yogurt marinade with garlic, ginger, and citrus transforms crispy chicken thighs.
Ingredients:
  • 4 large boneless, skinless chicken thighs, trimmed of fat
  • 1.5 cups plain yogurt
  • 1 tablespoon orange marmalade
  • 1 tablespoon red pepper flakes
  • 1 tablespoon ground paprika
  • 1 teaspoon ground black pepper
  • 0.5 medium lemon, juiced
  • 2 cloves garlic, or more to taste, minced
  • 1 (1/2 inch) piece fresh ginger, finely chopped
  • 2 cups peanut oil, or as needed
Instructions:
  • Score each chicken thigh with a sharp knife to create a cross-hatch pattern (#) on top. Arrange the chicken, pattern side up, in a spacious glass or ceramic bowl.
  • Combine yogurt, marmalade, pepper flakes, paprika, onion powder, salt, pepper, lemon juice, garlic, and ginger with the chicken, ensuring even coating. The paprika will tint the mixture red. Cover with plastic wrap and refrigerate for 1 to 4 hours.
  • After marinating the chicken, allow it to rest for 1 hour before frying.
  • Heat a generous amount of oil in a large frying pan until it reaches 375 degrees F (190 degrees C) for frying.
  • Pat chicken dry to remove excess marinade, leaving a thin coating. Dispose of any leftover marinade. Place chicken, hatched-sides down, in hot oil. Fry until no longer pink in the center and juices run clear, about 4-5 minutes per side. Slight blackening enhances flavor. Use an instant-read thermometer; internal temperature should reach 165 degrees F (74 degrees C).
  • Let the dish rest in the fragrant oil for 5 minutes before serving to enhance the flavors.

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