Yogurt Marinated Baked Chicken Thighs

Gently score the skin of the chicken thighs with a sharp knife, making a few shallow cuts.

Place the chicken in a baking dish and season generously with salt on all sides. Set aside.

To make the marinade, start by creating a garlic paste. In a mortar and pestle, combine 4-5 cloves of garlic with a generous pinch of salt and mash until a smooth paste forms.

In a large mixing bowl, combine the plain yogurt and the garlic paste.

Add the turmeric, chipotle chili powder, paprika, and black pepper to the bowl.

Squeeze in about 1 tablespoon of lemon juice, drizzle with 1 tablespoon of honey, and add 2 tablespoons of olive oil.

Mix the marinade ingredients thoroughly until well combined.

Add the chicken thighs to the marinade and toss to ensure every piece is fully coated.

Place the marinated chicken back into the baking dish. For best results, allow it to marinate for at least 30 minutes, or up to overnight in the fridge.

Preheat your oven to 350°F (175°C). Bake the chicken uncovered for about 55 minutes.

For the last 5 minutes of cooking, turn on the broiler to get the skin extra crispy and browned.

While the chicken is baking, prepare the glaze. Heat the remaining 2 tablespoons of olive oil in a small skillet over medium heat. Add the remaining 1-2 cloves of garlic, minced, and sauté until fragrant.

Stir in the hot sauce and the remaining 1 tablespoon of lemon juice.

Add the cold butter cubes to the pan. Once the butter has melted, turn off the heat and stir in the remaining 1 tablespoon of honey.

Once the chicken is out of the oven, brush the warm glaze generously over each thigh.

Serve immediately, with an optional side of white sauce for dipping.