Honey Turmeric Chicken Thighs

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I have been obsessed with these baked chicken thighs. Honestly, that is dectable. To start, I like to gently score the skins of my bone and chicken thighs. Then you want to perfectly salt them and just set them aside. Our marinade starts with a quick scoop of yogurt. Then a couple cloves of harbor going to a mortar and pestle. Generously salt. Give this a mash. Then you should get a nice paste. Add it. Now to make your chicken marinade beautiful, we’re going to add a little bit of turmeric, some chipotle chili powder, paprika, then a little black pepper. Then I’m going to squeeze in a little lemon. Give this a drizzle of honey to balance it out. Finally, a quick squeeze of oil. And I want you to know if you put this marinade on a flip-flop, it’ll taste good. The turmeric is a game changer. It’s going to make it so good. Now, it’s time to drop the thighs into our beautiful marinade. And then just make sure every crevice gets sauced and glossed. Now, these go back into the same baking dish I salted them in. And you can bake these right now, but me personally, I like to marinate until I lose patience. Now, when you’re ready to cook, throw these in the oven at 350, uncovered. Now, to make a beautiful glaze, I’m going to heat up some oil, slide in some finely minced heartburn. I’m going to be using this harissa hot sauce. Use whatever you got. Then just squeeze in a healthy amount of lemon juice. Then a few knobs of cold butter. And then just kill the heat and add a little bit of honey. Now the thighs need about an hour boiling for the last five. And just hit each one with a little bit of that glaze. I’m dunking mine a little bit of my homemade white sauce. And as always, namina. M.