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Filipino Grilled Chicken Thighs 2

Serves 4 to 6 Entree chicken, Poultry

Filipino Grilled Chicken Thighs 2

Filipino Grilled Chicken Thighs 2 is born from the comforting kitchens of family homes across the Philippines. Here, the recipe is not just a set of instructions but a tradition passed through generations, where salt is measured by intuition and fat is welcomed with open arms. This dish is a staple at home tables, embodying a casual yet heartfelt approach to cooking and sharing.

The result is tender chicken thighs, infused with the creamy tang of yogurt and a gentle smokiness from paprika. Each bite carries a savory balance, warmed by a touch of pepper, making it a beloved centerpiece for any meal. The dish invites diners to dig in, savoring the simple, genuine flavors that define Filipino home cooking.

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. This helps the skin crisp up during cooking. Season the chicken generously with fine sea salt, black pepper, and 1 tsp paprika, ensuring each piece is evenly coated.
  2. In a large skillet, heat 1 tbsp oil over medium-high heat until it shimmers. Carefully place the chicken thighs in the skillet, skin-side down, and cook until the skin is golden brown and crispy, about 5-7 minutes. Flip the chicken and brown the other side for another 5 minutes. The chicken should have a nice sear and a deep golden color.
  3. Once the chicken is browned, reduce the heat to medium. Add 2 tbsp yogurt to the skillet, stirring gently to coat the chicken. This will create a creamy sauce that clings to the chicken.
  4. Allow the chicken to cook in the yogurt sauce, turning occasionally, until the chicken is cooked through and tender. The internal temperature should reach 75°C (165°F), and the juices should run clear when pierced with a fork.
  5. If the sauce appears too thin, let it simmer for a few more minutes to reduce and thicken slightly. Taste the sauce and adjust the seasoning with more salt and pepper if needed.
  6. Finish by garnishing with freshly chopped herbs of your choice, such as cilantro or parsley, to add a burst of freshness. Serve the Filipino Grilled Chicken Thighs hot, ensuring each piece is well-coated in the rich, flavorful sauce.
Cover of Authentic Filipino Cuisine
From the cookbook

Authentic Filipino Cuisine

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

Available soon on Amazon…

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