In college, I worked as a line cook at a Mexican restaurant, and I’ve been making these dishes ever since. The parts are fairly interchangeable and relatively simple to construct.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 2 hrs 5 mins |
| Total Time: | 2 hrs 35 mins |
| Servings: | 4 |
| Yield: | 4 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
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.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
| Calories | 515 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 159 mg |
| Dietary Fiber | 2 g |
| Protein | 48 g |
| Saturated Fat | 7 g |
| Sodium | 794 mg |
| Sugars | 10 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
So easy and what great taste! Greek yogurt or sour cream; a good way to use up bits of jams and jellies,and everyone has paprika, garlic, and other seasonings on hand. I cut the chicken up into long strips – just easier to cook and serve.