Chicken Thighs: Fried and Marinated

Step 1

Make a criss-cross pattern on the top of each chicken thigh with a sharp knife. This helps the marinade soak in better. Pop the chicken into a large bowl with the scored side facing up.

Step 2

Add the yogurt, marmalade, pepper flakes, paprika, onion powder, salt, pepper, lemon juice, garlic, and ginger to the bowl. Give everything a good mix with a spatula until the chicken is completely coated. Don’t worry if the marinade turns a little reddish from the paprika—that’s just how it’s supposed to look. Cover the bowl with plastic wrap and let it marinate in the fridge for anywhere from 1 to 4 hours.

Step 3

When you’re ready to cook, take the chicken out of the marinade and let it sit at room temperature for about an hour. Meanwhile, heat about an inch of oil in a large frying pan until it reaches around 375°F (190°C).

Step 4

Before frying, gently shake off some of the excess marinade—leave a bit on there for flavor, but not too much. Toss out the leftover marinade. Carefully place the chicken in the hot oil, skin-side down first. Fry each side for about 4 to 5 minutes until the chicken is cooked through and the juices run clear. A little bit of char is actually a good thing—it adds great flavor. To be safe, check that the thickest part of the chicken hits at least 165°F (74°C).

Step 5

Once done, take the chicken out and let it rest for about 5 minutes before serving. This helps keep the juices locked in and makes it extra tasty.

Serving Ideas To Try

Serve with a fresh salad or steamed vegetables to balance the richness. It also pairs well with rice or crusty bread to soak up the marinade juices. Adding a squeeze of lemon on top can brighten the flavors even more.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop to keep the crust crispy. Avoid microwaving directly, as it can make the coating soggy.