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“Dry chicken? Not in my kitchen! These juicy chicken thighs stay tender even after 24 hours. Served with crispy baked potatoes and a creamy garlic sauce, this is the ultimate comfort food you can whip up at home.
In this video, I’ll show you:
✅ Quick and easy chicken marinade
✅ Crispy baked potato side
✅ Pan-seared, oven-finished chicken thighs
✅ Creamy garlic sauce in the same pan
👉 At the end, you decide: Grill + potatoes, creamy saucy chicken, or tossed with pasta!”
✨ Try it out and tell me in the comments how you’d eat it!
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🥘 Ingredients
For Chicken Marinade:
4–6 chicken thighs (skinless, bone-in or boneless)
1 tsp salt (or to taste)
1 tsp black pepper
1 tsp red chili powder
1 tsp red chili flakes
Juice of 1 lemon
4–5 fresh garlic cloves (grated or minced)
2–3 tbsp chili garlic ketchup or tomato purée
1 tbsp honey mustard
For Potatoes:
3–5 medium potatoes
1 tsp salt (to taste)
½ tsp black pepper
1–2 tbsp oil
For Pan + Sauce:
1 tbsp oil
2–3 tbsp butter (1 slice for searing, 1 for sauce)
1 tsp red chili flakes
1 tbsp mustard paste
2-3 tbsp ketchup/tomato purée
1 tsp oregano or fresh basil leaves
3–4 fresh garlic cloves (minced)
120 ml fresh cream
Splash of water (to thin the sauce)
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👩🍳 Method
1. Marinate Chicken:
Mix salt, black pepper, red chili powder, chili flakes, lemon juice, fresh garlic, ketchup/purée, and honey mustard.
Coat chicken thighs, cover, and rest for 10–15 minutes.
2. Prepare Potatoes:
Peel and cut potatoes into regular pieces.
Season with salt, pepper, and oil.
Spread on tray and bake at 200°C for 40 minutes until golden.
3. Pan-Sear Chicken:
Heat 1 tbsp oil + a slice of butter in a pan.
Sear chicken 5–7 minutes per side until golden.
Pour leftover marinade into the pan.
4. Bake Chicken:
Transfer seared thighs to the oven grill, place above the potatoes.
Bake at 200°C for 20 minutes until cooked through and juicy.
5. Make the Sauce:
In the same pan, add a slice of butter, chili flakes, chili powder, oregano/basil, and fresh garlic. Ketchup and mustard sauce.
Stir in cream + splash of water to make a silky sauce.
Add chicken thighs back, coat in sauce, and simmer gently.
6. Serve & Enjoy:
Option 1: Crispy grilled thighs with roasted potatoes.
Option 2: Juicy chicken smothered in creamy garlic sauce.
Option 3: Toss the sauce with pasta and serve with chicken.
Dry chicken is a crime in our family. That’s why I started making chicken thighs that stay juicy even after 24 hours. In this video, I’ll show you exactly how I do it. Simple spices, pan seared, and baked to perfection. And to be sure it wasn’t just luck, I remade the same recipe in another setting, and the reserves were still the same. Keep watching till the end because once you learn this, you will never go back to the dry chicken again. Quick marinade with salt, black pepper, red chili powder, chili flakes, lemon juice, and fresh garlic. Add chili garlic ketchup or tomato puree plus a spoon of honey mustard. Fresh garlic is always perfect choice. Never use garlic powder, onion powder or ginger powder. They will spoil the taste. Mix, cover, and let it rest for 15 minutes. That’s all you need for the juicy chicken. While the chicken marinates, let’s prepare a simple side. Take three to five potatoes. Peel, clean, and cut them into regular pieces. Nothing fancy. Season with just salt, black pepper, and a drizzle of oil. Mix well. Spread evenly on a tray and bake at 200° for about 20 minutes first, then 20 minutes later with the chicken. The results will be golden crispy potatoes that pair perfectly with the juicy chicken thighs. I start with about a tablespoon of oil and good slice of butter to prepare my pan. The butter is about 2 to 3 tablespoons or roughly a third of a te cup. Let it melt and coat the pan. Then lay in the chicken thighs and sear for about 5 to 7 minutes on both sides until they turn golden and crispy. And let’s not waste the leftover marinade. Just pour it right over the chicken for extra flavor. You can now hear the dizzling or sizzling. The secret to chicken that stays tender even the next day is how you pan seared them. And once the chicken is seared, place the thighs on the oven grill just above the potatoes and bake them together at the same temperature for about 20 minutes more. This way the chicken stays juicy inside with a crisp outside and the potatoes pick up all that flavor while roasting below. So it’s comfort food at its best. Crispy, juicy, and perfectly baked. [Music] Don’t wash the pan yet. This is where the flavor is. I’m adding another slice of butter. Then a teaspoon of each of salt, red chili flakes, and chili powder, oregano, and basil leaves. These these herbs works perfectly for the sauce we’re going to make. And now comes the most important part, which is fresh garlic. I never use the powdered version of garlic, onion, or anything because fresh garlic will bring out the rich flavor. because the fresh garlic will bring out the rich flavor every sauce needs. Next, I pour in about 120 ml of fresh cream. Stir it well and add a splash of water to keep the sauce silky and horrible. Finally, I’m dropping two chicken thighs, coating them in a sauce. And just look how sauy and juicy they are turning out. Now the fun part is tell me in the comments below how would you like your chicken straight from the grill with crispy potatoes or soaked in this creamy sauce or toast with pasta? Let me know in the comment. I’ll be waiting and let me know if you try this recipe. Do tell me how you like it. Keep watching, keep following.
Dining and Cooking