Colombian Grilled Chicken Thighs 2

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 of chicken thighs dry with paper towels. This helps the skin crisp up nicely. Season each thigh generously with fine sea salt and black pepper, ensuring even coverage. Sprinkle 1 tsp of paprika over the thighs, rubbing it in to coat the chicken well.
2. In a large skillet or grill pan, heat 1 tbsp of oil over medium-high heat. Once the oil is shimmering, place the chicken thighs skin-side down in the pan. Cook them until the skin is golden brown and crisp, about 5-7 minutes. Flip the thighs and brown the other side until the chicken is cooked through and juices run clear when pierced.
3. Remove the chicken from the pan and set aside on a plate. Lower the heat to medium and add 2 tbsp of yogurt to the pan, stirring to incorporate the browned bits from the bottom. This will create a flavorful base for the sauce.
4. Allow the yogurt to simmer gently, reducing slightly to thicken the sauce. Taste the sauce and adjust the seasoning with more salt and black pepper if needed. The sauce should have a balanced, savory flavor with a hint of spice from the paprika.
5. Return the chicken thighs to the pan, spooning the sauce over them to coat. Let them warm through for a couple of minutes, ensuring they are well covered in the sauce.
6. Finish by garnishing with freshly chopped herbs of your choice, such as cilantro or parsley, to add a fresh, vibrant note. Serve the chicken thighs hot, with the sauce spooned over, ready for sharing at the table.