Best Spicy Roasted East Indian Style Chicken Thighs Recipes

INDIAN-SPICED ROAST CHICKEN

Indian-Spiced Roast Chicken image

I just created this this last night and the entire family loved it! It's an easy to do Indian roast chicken that perfumes your entire house and tickles your palate.

Provided by Yen

Categories Baked and Roasted Chicken

Time 5h50m

Yield 8

Number Of Ingredients 12

Ingredients

1 (8 ounce) container plain yogurt
6 cloves garlic, grated
1 (1 inch) piece fresh ginger, grated
½ medium lemon, juiced
1 tablespoon honey
1 teaspoon ground coriander
¾ teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon cayenne pepper
1 drizzle olive oil
salt and ground black pepper to taste
1 (3 1/2) pound whole chicken

Steps:

Mix yogurt, garlic, ginger, lemon juice, honey, coriander, cumin, cinnamon, cayenne, olive oil, salt, and pepper together in a glass or ceramic bowl. Slather it on the chicken, making sure it gets underneath the skin and into the cavity. Cover the bowl or wrap in plastic wrap.
Marinate the chicken in a refrigerator for at least 4 hours, or overnight.
Preheat the oven to 350 degrees F (175 degrees C).
Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Nutrition Facts : Calories 224.7 calories, Carbohydrate 5.6 g, Cholesterol 85.4 mg, Fat 8.6 g, Fiber 0.3 g, Protein 29.7 g, SaturatedFat 2.4 g, Sodium 104.6 mg, Sugar 4.3 g

SPICY ROASTED CHICKEN THIGHS WITH MISO AND GINGER

Spicy Roasted Chicken Thighs with Miso and Ginger image

Overall, this is a tangy, slightly sweet and salty recipe with a pleasant kick of heat from the chili sauce. I love chicken thighs; they are just so forgiving, and take so well to so many different types of seasoning.

Provided by mcspeltz

Time 35m

Yield 8

Number Of Ingredients 10

Ingredients

2 pounds boneless, skinless chicken thighs
5 cloves garlic, roughly chopped
1 (2 inch) piece fresh ginger, peeled and chopped
1 medium lemon, zested
3 tablespoons miso paste
2 tablespoons vegetable oil
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon chili-garlic sauce

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Pat chicken thighs dry and place in a large bowl.
Combine garlic, ginger, lemon zest, miso paste, vegetable oil, sesame oil, rice vinegar, soy sauce, and chili-garlic sauce in a food processor or small chopper; blend until a saucy red paste forms.
Dump paste over the chicken and mix until well coated. Spread chicken in a single layer on a large baking sheet.
Roast in the preheated oven for 15 minutes. Flip and continue to cook until no longer pink in the center and the juices run clear, about 15 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Remove from the oven and let rest for 5 minutes before serving.

Nutrition Facts : Calories 224 calories, Carbohydrate 4.9 g, Cholesterol 70.1 mg, Fat 13.6 g, Fiber 1.8 g, Protein 20.3 g, SaturatedFat 3.1 g, Sodium 500.6 mg, Sugar 1 g