Yogurt marinated, curry-spiced, and made in honor of a woman named KONAY.
PREP TIME: 15 MIN | COOK TIME: 40–45 MIN | SERVES: 3–4
If you're reading this, chances are you found us at the World Cup event at the Riverfront in Burlington City, and we are so happy you're here! Whether you're coming back for the recipe you just tasted or you're discovering Konay Spice Shop for the first time, WELCOME!!!!
This recipe was born a week before that very event, and it couldn't have been made without thinking of my mother who I named my business after. She never measured a thing in her life. She would cook for hundreds of people without writing down a single ingredient, never stopping to taste until the very end, and it always came out perfect. Ginger, parsley, garlic, are her holy trinity, always. That was her foundation, and without realizing it, it became mine too.
Mama's Golden Chicken is my World Cup recipe. Greek yogurt acts as the secret weapon here with its natural acids tenderize the chicken from the inside out while carrying Golden Girl's turmeric, ginger, and cumin deep into every piece. Combined with Green Roast's (blend coming soon!!!) fresh parsley, ginger, and garlic, we finished it in the oven at high heat for a golden, caramelized crust that gives you a beautiful grilled finish without ever touching a grill.
I hope every bite of this chicken feels like it was made with love because the recipe it came from certainly was. My mother taught me that feeding others is its own kind of love and this chicken is made with exactly that.
INGREDIENTS
- 4 chicken thighs, cut into pieces
- 1.5 tbsp Golden Girl spice blend
- Pink Lady salt blend to taste
- 3 tbsp full fat Greek yogurt
- 2 tbsp Green Roast blend (herbs, ginger, garlic, EVOO wet blend — coming soon to konayspiceshop.com)
- Olive oil spray
INSTRUCTIONS
Preheat oven to 425°F.
- Marinate. Combine Golden Girl, Pink Lady, Greek yogurt, and Green Roast blend. Coat your chicken pieces thoroughly and let them marinate for at least 30 minutes. Overnight is best for greater flavors.
- Arrange & roast. Spray your baking sheet with olive oil spray and lay chicken pieces in a single layer. The yogurt coating caramelizes in the oven, creating a golden, slightly charred crust on the edges that gives you a beautiful grilled finish without ever touching a grill. Roast at 425°F for 35–40 minutes. I like to cut up some butter pieces and add them towards the end to add some more rich flavors because why not??!!
- Rest. Let the chicken rest 5 minutes before serving. That golden crust deserves a moment.
SERVE
Serve with warm tortillas, flatbread, rice, or roasted vegetables. Garnish with fresh parsley and a lemon wedge. This is one of three chicken recipes from our first World Cup vending event. Try Dijon Chicken Feverrr and The Classic Lemon Herb Chicken on the blog to taste the full trio.
For tutorials check out our social media pages @konayspiceshop.
Real spices. Real food. Real good.
DISCLAIMER
This blog in no way provides any warranty, express or implied, towards the content of recipes in this website. It is the reader's responsibility to determine the value and quality of any recipe or instructions provided for food preparation and to determine the nutritional value, and safety of the preparation instructions.
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