Description
Zart-saftige Hähnchenschenkel mit goldbrauner, knuspriger Joghurt-Kruste, verfeinert mit Paprika, Knoblauch und frischer Petersilie. Aromatisch, würzig und unvergleichlich knusprig – ein Fest für alle Sinne.
Ingredients
Scale
- 7–8 Hähnchenschenkel (chicken thighs)
- Salz (salt)
- Pfeffer (pepper)
- süßer Paprika (sweet paprika)
- 1 Tasse weißer Joghurt (1 cup plain yogurt)
- 1 Esslöffel Petersilie (1 tablespoon parsley, chopped)
- 1 Teelöffel Zitronensaft (1 teaspoon lemon juice)
- 3 Knoblauchzehen (3 cloves garlic, minced)
- 1 Teelöffel Senf (1 teaspoon mustard)
- Eine Prise Salz (a pinch of salt)
- Semmelbrösel (breadcrumbs, for coating)
- Butter (for topping the chicken)
Instructions
- Begin by preparing the chicken thighs. Rinse 7-8 Hähnchenschenkel under cold water and pat them dry with paper towels. Place the chicken thighs in a large bowl.
- Season the chicken thighs generously with salt, pepper, and sweet paprika. Rub the spices thoroughly into the chicken, ensuring every piece is well coated. Let the seasoned chicken rest and marinate for 20 minutes at room temperature to allow the flavors to develop.
- While the chicken is marinating, prepare the yogurt marinade. In a separate medium bowl, combine 1 cup plain yogurt, 1 tablespoon chopped parsley, 1 teaspoon lemon juice, 3 minced garlic cloves, 1 teaspoon mustard, and a pinch of salt. Mix all ingredients well until you have a smooth, aromatic marinade.
- Once the chicken has finished marinating, take each chicken thigh and dip it into the prepared yogurt mixture. Make sure each piece is fully coated in the marinade on all sides.
- Next, prepare a shallow dish with breadcrumbs. Take each yogurt-coated chicken thigh and dredge it in the breadcrumbs, pressing gently so that the breadcrumbs stick well and form an even layer. Repeat for all chicken thighs.
- Preheat your oven to 200°C (392°F). Line a baking sheet with parchment paper or lightly grease a baking dish.
- Arrange the breaded chicken thighs on the prepared baking sheet or dish, leaving space between each piece so that the hot air can circulate and crisp up the coating.
- Cut butter into small pieces and place a few pieces on top of each chicken thigh. This will help the chicken develop a golden, crispy crust during baking.
- Place the baking sheet or dish in the preheated oven and bake the chicken thighs for about 40 minutes. Halfway through baking, you may want to baste the chicken with the melted butter from the tray for extra crispiness. Bake until the crust is golden brown, the chicken is cooked through, and the juices run clear when pierced with a knife.
- Once done, remove the chicken from the oven and let it rest for 5 minutes before serving. Serve hot, garnished with extra fresh parsley or lemon wedges if desired.
Notes
For an even crispier crust, you can use panko breadcrumbs instead of regular breadcrumbs. Make sure not to overcrowd the baking tray, as this ensures even cooking and crispiness. If you like a bit of heat, add a pinch of cayenne pepper to the seasoning mix. Serve with a fresh salad, roasted vegetables, or your favorite side dish.
- Prep Time: 10
- Cook Time: 20
- Category: Geflügel und Fleisch Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 400-550
- Sugar: 2-6g
- Sodium: 600-900mg
- Fat: 25-35g
- Saturated Fat: 9-15g
- Carbohydrates: 20-35g
- Fiber: 1-4g
- Protein: 35-50g
- Cholesterol: 90-150mg
