Eastern European Grilled Chicken Thighs 2

Ingredients

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

Method

1. Begin by patting the 800 g of chicken thighs dry with paper towels to remove excess moisture. This ensures a good sear. Season the chicken generously with fine sea salt, black pepper, and 1 tsp paprika, ensuring each piece is evenly coated. This step is crucial for flavor and helps to create a crispy exterior.
2. Heat 1 tbsp of oil in a large, heavy-bottomed skillet over medium-high heat. Once the oil shimmers, carefully add the chicken thighs, skin side down, to the pan. Brown them for about 5-7 minutes on each side until they develop a deep golden color. The skin should be crispy, and the aroma should be rich and inviting.
3. Remove the chicken thighs from the skillet and set them aside on a plate. Reduce the heat to medium. Add 2 tbsp of yogurt to the skillet, stirring to incorporate the browned bits from the bottom of the pan. This will create a flavorful base for the sauce.
4. Return the chicken thighs to the skillet, nestling them into the yogurt mixture. Cover the pan with a lid and let the chicken cook gently until the meat is tender and cooked through. You will know it's done when the juices run clear when pierced with a fork.
5. If the sauce seems too thin, remove the lid and let it simmer for a few more minutes to reduce and thicken. Taste the sauce and adjust the seasoning with additional salt and pepper if needed.
6. Finish the dish by sprinkling freshly chopped herbs of your choice over the chicken, such as parsley or dill, for a burst of freshness. Serve the chicken thighs hot, with the sauce spooned over them, ready to be shared at the table.