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ChineseAuthentic Cuisine

Chinese Grilled Chicken Thighs 2

Serves 4 to 6 Entree chicken, Poultry

Chinese Grilled Chicken Thighs 2

Chinese Grilled Chicken Thighs 2 is a beloved staple in many home kitchens, embodying the straightforward approach of Chinese family cooks who rely on their senses rather than precise measurements. This dish captures the essence of shared meals, where salt is judged by hand and fat is embraced. It's a communal experience, often served on bustling tables filled with an array of complementary dishes, each contributing to a harmonious meal.

When you bite into these chicken thighs, expect a tender, juicy interior with a subtly spiced crust. The yogurt marinade adds a delicate tang, while paprika and black pepper provide a warm, gentle heat. It's an uncomplicated yet deeply satisfying dish, perfect for bringing people together around the table.

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 paper towels to remove excess moisture. This helps achieve a better sear. Season the chicken generously with fine sea salt, black pepper, and 1 tsp paprika, ensuring each piece is evenly coated. Set aside for a moment to let the flavors begin to penetrate the meat.
  2. In a large skillet or wok, heat 1 tbsp oil over medium-high heat until shimmering. Carefully place the chicken thighs in the pan, skin-side down if they have skin, and allow them to brown for about 4-5 minutes on each side. The chicken should develop a deep golden-brown crust, which enhances the flavor and texture of the dish.
  3. Once the chicken is browned, remove it from the pan and set aside on a plate. In the same pan, add 2 tbsp yogurt, stirring quickly to incorporate the browned bits from the bottom of the pan. This step adds depth and richness to the sauce.
  4. Return the chicken thighs to the pan, nestling them into the yogurt mixture. Lower the heat to medium and cover the pan, allowing the chicken to cook through gently. Cook until the chicken is tender and cooked through, with juices running clear when pierced, which should take about 10-12 minutes.
  5. If the sauce seems too thin, increase the heat slightly and let it simmer uncovered to reduce and thicken, stirring occasionally. Taste the sauce and adjust the seasoning with more salt or pepper if necessary, ensuring a balanced flavor.
  6. Once the chicken is cooked and the sauce has reached your desired consistency, remove the pan from the heat. Garnish with fresh herbs of your choice, such as cilantro or green onions, for a burst of color and freshness. Serve the chicken hot, making sure to spoon some of the flavorful sauce over each piece for maximum enjoyment.
Cover of Authentic Chinese Cuisine
From the cookbook

Authentic Chinese Cuisine

This recipe is from Authentic Chinese Cuisine by Yassine Sbiti — the Chinese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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