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Filipino Grilled Chicken Thighs

Serves 4 to 6 Entree chicken, Poultry

Filipino Grilled Chicken Thighs

Filipino Grilled Chicken Thighs, a staple in many Filipino homes, captures the essence of everyday cooking. This dish is a cherished feature at informal gatherings and weeknight dinners, where the focus is on simplicity and heartiness. Its preparation reflects the intuitive nature of Filipino home cooks, who rely on a sprinkle of salt judged by hand and a generous use of fat to bring out the best in the meat.

The result is a succulent and tender chicken, infused with the warmth of paprika and the tang of yogurt. Each bite offers a balance of savory and slightly smoky notes, with a hint of peppery heat. Served straight from the grill, it invites everyone around the table to share in its comforting, satisfying flavors.

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 step ensures the skin will crisp up nicely when browned. Season the chicken generously with fine sea salt, black pepper, and 1 tsp paprika, making sure to coat all sides evenly. This will infuse the chicken with flavor and help create a delicious crust when cooked.
  2. Heat 1 tbsp oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the seasoned chicken thighs, skin side down. 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 deep golden color and a slightly crispy texture on both sides.
  3. Reduce the heat to medium and add 2 tbsp yogurt to the pan. This will create a creamy sauce that will coat the chicken. Stir the yogurt gently into the pan juices, allowing it to meld with the flavors of the chicken. Cook for an additional 5 minutes, ensuring the chicken is cooked through and tender. The chicken should feel firm to the touch and the juices should run clear when pierced with a knife.
  4. If the sauce appears too thin, continue to cook it down until it thickens slightly, stirring occasionally. Taste the sauce and adjust the seasoning with more salt and pepper if needed. The sauce should cling to the chicken and have a balanced, savory flavor.
  5. Finish by garnishing the chicken with freshly chopped herbs, such as parsley or cilantro, if desired. This adds a fresh, vibrant note to the dish. Serve the Filipino Grilled Chicken Thighs immediately, ensuring each piece is generously coated with the rich, flavorful sauce. Enjoy the dish with family and friends, as it is intended to be shared.
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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