Marinated Crispy Chicken Thighs

Ingredients

• 4 large boneless, skinless chicken thighs, trimmed of fat
• 1 ½ cups plain yogurt
• 1 tablespoon orange marmalade
• 1 tablespoon red pepper flakes
• 1 tablespoon ground paprika
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• ½ 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

Step 1

Scor the top of each chicken thigh with a sharp knife, making a criss-cross pattern. This helps the marinade soak in better. Place the chicken in a large glass or ceramic bowl with the scored side facing up.

Step 2

Add the yogurt, marmalade, red pepper flakes, paprika, onion powder, salt, pepper, lemon juice, garlic, and ginger to the bowl. Use a spatula to mix everything together until the chicken is fully coated in the marinade. Don’t worry if the marinade looks a little reddish from the paprika—it’s supposed to be that way. Cover the bowl with plastic wrap and pop it in the fridge for at least an hour, or up to four if you have the time.

Step 3

After marinating, take the chicken out and let it sit at room temperature for about an hour. This helps it cook more evenly when fried.

Step 4

When you’re ready to cook, heat about an inch of oil in a large frying pan over medium-high heat until it reaches around 375°F (190°C). Give the chicken a gentle shake to remove any extra marinade, but don’t wipe it all off—you want some to stick.

Step 5

Carefully place the chicken in the hot oil, scored side down first. Fry each side for about 4 to 5 minutes until the chicken is cooked through and the juices run clear. If you see a little char here and there, that’s perfect—it adds great flavor. To be sure, the internal temperature should reach 165°F (74°C).

Step 6

Once cooked, transfer the chicken to a paper towel-lined plate and let it rest for about 5 minutes before serving. This helps keep it juicy and delicious.