Whenever I write about my recipes I try to provide a little insight into how the recipe came about and it’s origins. Not gonna lie, more often than not my recipes come about through pure experimentation and sometimes from being too lazy to want to cook a proper curry, lol, as was the case for my Spicy Oven Baked Chicken.

I took out some chicken pieces from my freezer on the day this recipe came about, I had planned to cook them for dinner but didn’t want to peel onions and ginger and garlic etc. I just wanted a fuss free marinade that I could use and then throw the chicken into the oven – something simple that didn’t compromise on taste. Sooo, I threw in a load of dry spices and chucked in a few wet ingredients to make my marinade, added in my chicken, et viola, we are now here!

I should point out that this recipe isn’t as spicy as the name may suggest, for most people who are used to eating chilli this recipe will be of a moderate heat but you can make it spicier if that’s what you like, just add more chilli flakes. If you’re not used to spice you may want to reduce the chilli flakes and add sparingly the first time you follow this recipe. I had never noticed before but you can buy both mild and hot chilli flakes ( I thought they were all the same), so if you do go shopping keep an eye out for the different types.

The recipe isn’t difficult to recreate and makes a perfect mid week dinner; serve with steamed vegetables, cous cous or rice for a quick and scrumptious meal that everyone will enjoy. I know that life gets hectic and meal planning isn’t always a top priority which is why I love this recipe, it’s easily become a favourite because all the ingredients are store cupboard staples. So when life gets crazy for you too, just do easy peasy, lemon squeezy, Spicy Baked Oven Chicken, lol!

Serves 6 – 8

You will need: for Spicy Oven Baked Chicken

12 pieces of chicken (skin on or off)
2 tsp garlic powder
2 tsp cumin powder
1.5 tsp coriander powder
1.5 tsp hot chilli flakes (use more if you want it spicier)
1.5 tsp salt
0.5 tsp chilli powder
4 tbsp oil
4 tbsp yoghurt
1 tbsp mustard sauce
1 tsp mint sauce
fresh coriander for garnishing

Method:

Start by washing your chicken and removing any hair from the skin if you are using chicken with skin on. Allow to drain well and then score the chicken as shown in the top left photo, this will help the spices penetrate the flesh of the chicken. Leave to one side while you prepare the marinade.

In a large bowl add 2 tsp garlic powder, 2 tsp cumin powder, 1.5 tsp coriander powder, 1.5 tsp chilli flakes, 0.5 tsp chilli powder and 1.5 tsp salt.

Next add the wet ingredients; 4 tbsp oil, 4 tbsp yoghurt, 1 tbsp mustard and 1 tsp mint sauce and mix it all up!

You should end up with a paste like marinade.

Add in the scored chicken pieces, use your hands and thoroughly cover all the chicken in the marinade.

I would recommend letting this sit for 30 minutes if you have time to spare, if not just heat your oven to between gas mark 6 – 7 (200 – 220°C, 400 – 425°F) and bake uncovered in the oven for 40 – 45 minutes, turning over half way through to ensure even cooking.

The chicken is cooked when the outside is browned nicely, the inside is no longer pink and the juices run clear.

Add some freshly chopped coriander (or fresh parsley) over the chicken during the last couple of minutes of cooking and then remove from the oven and cover with foil to keep warm or place in a lidded dish.

Serve the chicken with your favourite sides – steamed veg, salad, rice or even cous cous.

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