Rich in flavor, tender and moist, and practically impossible to overcook; when we’re not roasting a whole bird, we are almost always cooking up chicken thighs in the Oui, Chef kitchen. There are probably dozens of chicken thigh recipes in our archives here, so the bar is set pretty high for another to be added to the collection. When I saw this recipe recently on Epicurious, I suspected that it might make the grade, but one whiff of the seductive marinade as I poured it over the chicken sealed the deal. The potent flavors of garlic and curry, tempered by creamy, Greek yogurt and left to infuse the chicken overnight (the recipes says you can let it sit for as little as 3 hours, but overnight is the way to go) is only half the magic. The rest comes when you mix pan drippings with some fresh yogurt, lemon juice and herbs for a sauce to serve up with the roasted chicken.
To die for!