Crispy yoghurt marinated chicken

Serves 8 - 10


    16 boneless chicken thighs

    500ml natural yoghurt

    3 garlic cloves, crushed

    1 lime zest and juice

    2 tsp smoked paprika

    1 tsp cayenne pepper

    2 tsp ground coriander

    1 tsp honey

    salt and pepper

    bag of panko crumbs



    1 bunch coriander

    1 bunch parsley

    ½ avocado

    1 garlic clove

    1 green chillies

    1 tbsp cider vinegar

    2 tbsp yoghurt

    squeeze of honey

    2 tbsp olive oil

    salt and pepper  



1.     Mix together the yoghurt, garlic, lime, smoked paprika, cayenne, ground coriander and the honey and season well. You can either half the chicken thighs if you are serving them more as a small bite, or keep them whole – place in the yoghurt mixture and make sure it is all coated. Cover and place in the fridge from 30 mins to over night (the longer the better).

2.     Make the dip. Put all the ingredients into the food processor and blitz, place to one side till needed.

3.     Heat the oven to 220c. Place the panko crumbs in a bowl and season well. Take a piece of chicken and roll in the panko mixture then place on a baking sheet, repeat for the rest of the chicken. Drizzle with olive oil and place in the oven for 20 minutes, till cooked through and nicely golden brown. Serve straight away with the dip and salad.