Ultimate Marinated Chicken™ - A Recipe

I cook. I like to cook. I don’t do it as often I wish I did though, partly out of laziness but also because of laziness. In fact, my friend Colin has a site that he created that allows you to do cool things with recipes, and I use it more than he might have suspected. It’s not open to the public at the moment, but it is clever. In fact, the only reason I am making this post is so it can be taken by his site and added to the page of main meal recipes.

This recipe is from Connie who found it on Instagram. As Instagram isn’t the best place to copy things from, with everything being a photo, Connie’s screenshots of the recipe aren’t the easiest to find – but honestly, this is one of the best recipes I’ve ever found and we make it all the time. So, what is it? Well, it didn’t come with a name, so I’ve called it Ultimate Marinated Chicken.

Attribution for the recipe is to nataliejillfit on Instagram. It had over 5000 likes when Connie screenshotted it (she has over 360,000 followers) and she has a blog, YouTube channel, etc, so this isn’t an “exclusive” recipt – just one I like and storing publicly so I can use it.

  • 1 "cup"* plain yoghurt
  • 4 tsp paprika
  • 1 tbsp curry powder
  • 1 tsp tumeric
  • 1 tsp of salt
  • 1 tsp black pepper
  • 3 large cloves of garlic, pressed
  • 1 tbsp ginger
  • 6 to 8 chicken thighs 
Some notes:
* This "cup" measurement is the bane of my existence. As an engineer, using a volumetric measurement for a weight measurement confuses me so much - a "cup" of butter is the same as a "cup" of flour as is a "cup" of milk, without even considering that they are not only different fluids, they have different bloody densities, so the actual amount is totally different. I think my aversion to this is partly my brain being wired in a certain way, but also that the inherent simplicity of the system employed in North America (which accounts for this inaccuracy) doesn't work in the UK as we don't use that measurement. I have weight conversion programmed into my phone as a bookmark and a magnet is attached to my fridge with the conversions. Anyway, a cup of yoghurt is around 250ml.

Combine all the ingredients above into a ziplock sandwich bag after jiggling the bag about with the chicken in it (my favourite part). Pop in the fridge and marinate over night. Then spend the next 24 hours excited about the upcoming delicious meal.

On the day of, heat the oven to 220°C (200°C for fan) and pop them into a dish and cook for 40 minutes (turn half way through). Serve with anything; our normal choice is a big salad and some bread, if I am lucky.

Seriously, it's amazing.

I've looked everywhere in the cloud for a photo of the meal (which I am certain has been sent to pals as a humble brag) but I can't find it, so, seeing as I am having it for dinner tonight, I'll update this post with a photo from tonight's meal.

UPDATE: I forgot to take a photo and instead ate it really fast because it tasted amazing. Sorry.