Скачать или смотреть Oven Chicken Tastes Like Street Food | Crispy Thighs

This juicy oven-fried chicken thighs recipe is perfect for Ramadan, family dinners, and healthy fried-style chicken lovers. Bone-in chicken thighs with skin ON are marinated in Pakistani spices, then baked at high heat for a crispy, fried-like finish without deep frying.

Learn how to make juicy oven-fried chicken thighs at home! Crispy skin, packed with Pakistani spices, no deep frying. Perfect for Ramadan, dinner, or street-style crispy chicken lovers.

Ingredients:

Chicken thighs – 1.5 kg, bone-in, skin ON

Yogurt – ¾ cup

Ginger garlic paste – 2 tbsp

Kashmiri red chilli powder – 2 tsp

Red chilli powder – 1–1½ tsp

Turmeric powder – ½ tsp

Coriander powder – 2 tsp

Cumin powder – 1½ tsp

Garam masala – 1 tsp

Lemon juice or vinegar – 1½ tbsp

Salt – to taste

Oil – 2 tbsp (marinade)

Extra oil/butter – 4–5 tbsp (for baking)

Method:

Pat chicken completely dry.

Make shallow slits on meat side only (no deep cuts, do not cut skin).

Mix all marinade ingredients into a thick paste.

Coat chicken well, gently massaging under skin.

Marinate minimum 2 hours (best overnight).

Preheat oven to 220°C (430°F).

Oil baking tray, place chicken skin-side up.

Bake 40 minutes.

Flip, brush oil, bake 15 minutes.

Flip again, increase heat to 240°C / grill mode.

Brush oil and bake 10–15 minutes until crispy and golden.

Rest 5 minutes before serving.

Optional finish: lemon juice, chaat masala, green chillies.

00:00 – Intro & Recipe Overview
00:15 – Ingredients Breakdown
00:45 – Marination Tips & Tricks
01:30 – Prepping Chicken for Oven
02:00 – Baking & Crisping Techniques
03:00 – Plating & Serving Tips
03:20 – Outro & Subscribe Reminder

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This Pakistani oven-fried chicken thighs recipe uses bone-in chicken with skin on to achieve juicy meat and crispy skin without deep frying. Perfect for Ramadan iftar, family dinners, and healthy fried chicken lovers using oven cooking.

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