Eastern European Grilled Chicken Thighs

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, which helps achieve a good sear. Season the thighs generously with fine sea salt and black pepper to taste, ensuring even coverage. In a large skillet or grill pan, heat 1 tbsp of oil over medium-high heat until it shimmers, indicating it's hot enough to start cooking.
2. Place the chicken thighs skin-side down in the hot pan. Sprinkle 1 tsp of paprika evenly over the thighs. Allow them to brown without moving for about 4-5 minutes, or until the skin is crispy and golden brown. This step locks in flavor and creates a delicious crust.
3. Flip the chicken thighs over to brown the other side. Cook for an additional 4-5 minutes, pressing down gently with a spatula to ensure even contact with the pan. The chicken should be well-browned on both sides, indicating it's ready for the next step.
4. Once browned, reduce the heat to medium and add 2 tbsp of yogurt to the pan. Stir gently to coat the chicken, allowing the yogurt to mingle with the pan drippings. This creates a rich, creamy sauce that will tenderize the chicken further.
5. Continue cooking the chicken in the yogurt sauce, turning occasionally, until the chicken is cooked through. The thighs should feel firm to the touch and the juices should run clear when pierced with a knife. If the sauce seems too thin, let it reduce slightly by simmering gently.
6. Taste the sauce and adjust the seasoning with more salt and black pepper if necessary. The sauce should be flavorful and slightly tangy from the yogurt.
7. Finish by garnishing with fresh herbs of your choice, such as parsley or dill, to add a burst of freshness. Serve the chicken thighs hot, with the yogurt sauce spooned over them, ready to be shared around the table.