Recipe information
Make Chicken in just 1h 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Marinade & Seasoning
Cooking & Finishing
Marinade & Seasoning
1. Prepare chicken
Pat the chicken thighs dry with paper towels. If very large, trim any excess fat but keep skin to crisp during cooking.
2. Make marinade
In a large bowl combine olive oil, plain yogurt, lemon juice, minced garlic, grated ginger, smoked paprika, ground cumin, dried oregano, kosher salt, black pepper, and honey. Whisk until smooth.
3. Marinate
Add the chicken thighs to the marinade and rub thoroughly so each piece is coated beneath the skin and on top. Cover and refrigerate for at least 1 hour, preferably 4 hours or up to overnight for deeper flavor.
Cooking & Finishing
4. Bring to room temperature
Remove the marinated chicken from the refrigerator 20–30 minutes before cooking to take the chill off. This promotes even cooking.
5. Heat pan
Preheat a large ovenproof skillet or cast-iron pan over medium-high heat. Add vegetable oil and let it shimmer (about 1 minute).
6. Sear chicken
Place the chicken thighs skin-side down in the hot pan without overcrowding. Sear for 6–8 minutes until the skin is deep golden-brown and releases easily from the pan. If using multiple batches, transfer seared pieces to a plate and continue.
7. Flip and deglaze
Flip the thighs so they sit skin-side up. Add butter to the pan and pour in the chicken stock (or water) to deglaze, scraping up browned bits from the bottom with a spatula. Spoon a little of the liquid over the chicken to baste.
8. Finish in the oven
Transfer the skillet to a preheated oven at 200°C (400°F). Roast for 12–18 minutes, until an instant-read thermometer inserted into the thickest part (not touching bone) reads 74°C (165°F). If you don't have a thermometer, ensure juices run clear and the meat is no longer pink near the bone.
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