Brasileiro Grilled Chicken Thighs

Ingredients

• 800 gchicken thighs
• 2 tbspyogurt
• 1 tbspoil
• 1 tsppaprika
• to tastefine sea salt and black pepper

Method

1. Start by patting the 800 g chicken thighs dry with a paper towel to remove excess moisture. This helps achieve a good sear. Season the thighs generously with fine sea salt and black pepper, ensuring all sides are coated evenly. Sprinkle 1 tsp paprika over the chicken, rubbing it in to enhance the flavor and color.
2. In a large skillet, heat 1 tbsp oil over medium-high heat until it shimmers. Carefully place the chicken thighs skin-side down in the skillet. Allow them to brown without moving for about 5-7 minutes, or until the skin is golden and crispy. Flip the thighs and brown the other side for an additional 5 minutes, ensuring they develop a rich, caramelized color.
3. Once both sides are browned, reduce the heat to medium. Add 2 tbsp yogurt to the skillet, stirring it gently into the oil and chicken juices. This will create a creamy sauce that coats the chicken. Cook the chicken in this sauce for about 10 minutes, turning occasionally, until the chicken is cooked through and tender. The meat should feel firm to the touch and the juices should run clear when pierced.
4. If the sauce seems too thin, increase the heat slightly to allow it to reduce. Stir occasionally to prevent sticking. Taste the sauce and adjust the seasoning with more salt and black pepper if needed, ensuring the flavors are balanced and vibrant.
5. Once the sauce has thickened to your liking, remove the skillet from the heat. Let the chicken rest in the sauce for a few minutes to absorb the flavors fully. Serve the Brasileiro Grilled Chicken Thighs hot, garnished with fresh herbs of your choice, such as parsley or cilantro, to add a burst of freshness.