Juicy, savory, Pakistani-style chicken thighs that come out perfectly tender.

Pakistani-Style Roast Chicken Thighs

chicken thighs

lemon, juiced

ketchup

garlic powder

onion powder

coriander

cumin

garam masala

brown sugar

chile powder

paprika

sage

mint

cooking spray

Place chicken thighs in a bowl. Season with lemon juice, ketchup, garlic powder, onion powder, coriander, cumin, garam masala, brown sugar, chile powder, paprika, sage, and mint. Mix well. Use clean hands to rub the seasoning on top of and underneath the skin of the chicken thighs.


Cover the bowl with aluminum foil and let marinate in the refrigerator, 4 hours to overnight.


Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish with cooking spray. Spread chicken over the bottom.


Bake in the preheated oven until tender and juicy, about 45 minutes.


I have not tried this recipe, but wish to list a comment  Response to peejs comment.  Peejs,  you changed the recipe and then rated it.  You rated YOUR recipe NOT the recipe listed.  That is not useful, at least to me and it is irrelevant to the recipe listed.  Not helpful,

We wanted to do something different with chicken. I did not like the sweetness that the recipe seemed to reflect with the ingredients listed, so I left out the brown sugar and the mint (not a fan of sweet and savory in the same dish - personal taste). Following all the other steps, this seemed like it was going to be something special. It was somewhat disappointing, and still ended up seeming too sweet. If Pakistani/Indian food is your thing, you will likely enjoy this.

I forgot the honey and didn’t have the dried mint but it was delicious. It would be good with a yogurt sauce.

Flavorful and cooked well in the time stated. I removed the skin and they were not dried out.

I can't imagine any authentic Pakistani dish with sweetener and ketchup. It's like putting hot sauce on your McDonald's burger and calling it Mexican...I was hoping for much better, and authentic.

You lost me at Ketchup, Garlic powder and onion powder. Just gross

This came out wonderfully tender and juicy, and is so aromatic. I did make some changes in amounts because the marinade/sauce was much too acidic for my taste. If the “juice of one lemon” is 1/4 cup, I suggest starting with just 1 1/2 to 2  T of lemon juice. I added extra brown sugar, to counteract the acidity,  extra onion powder, and garlic powder. I didn’t have enough Cumin so I added extra Garam Masala, and I didn’t have any Sage so I used Parsley flakes. I made it up in the morning and marinated the meat all day. Served with brown rice, I liked it a lot.

I also have not made this yet but wanted to say that peeks only took out the brown sugar and mint. She didn't really turn it into her own recipe. I see many that say how good such a recipe was and have practically changed the whole thing.

pakistani-style roast chicken thighs

Prep Time: 15 minutes

Cook Time: 45 minutes

Total: 5 hours

Servings: 2

Author : NutmegBunny

Ingredients

Instructions

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