Ingredients
4
4 servings
- •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
Instructions
- Use a sharp knife to slice a criss-cross pattern (#) into the top of each chicken thigh. Place chicken, hatched-sides up, into a large glass or ceramic bowl.
- Add yogurt, marmalade, pepper flakes, paprika, onion powder, salt, pepper, lemon juice, garlic, and ginger to the chicken. Mix with a spatula until all ingredients are well mixed and chicken is completely covered in the marinade. The paprika will give the marinade a light red color; don't be alarmed. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 4 hours.
- Remove chicken from the marinade and let sit for 1 hour before frying.
- When ready to fry, heat 1 inch oil in a large frying pan to 375 degrees F (190 degrees C).
- Shake excess marinade off chicken; don't shake off too much though! Discard the remaining marinade. Add chicken to the hot oil with the hatched-sides down. Fry until chicken is no longer pink in the center and the juices run clear, 4 to 5 minutes per side. A little black is good, it adds tons of flavor. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove from the oil and allow to rest for 5 minutes before serving.
Nutritional Facts
Per 4 servings
- Calories: 515
- Carbohydrate: 17g
- Fat: 29g
- Fiber: 2g
- Protein: 48g
- Sugar: 10g
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