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Indonesian Grilled Chicken Thighs 2

Serves 4 to 6 Entree chicken, Poultry

Indonesian Grilled Chicken Thighs 2

Indonesian Grilled Chicken Thighs 2 reflects the essence of home cooking in Indonesia, where recipes are often passed down through generations without ever being written. This dish embodies the art of balancing flavors with a confident hand, using salt and fat to transform simple ingredients into something special. It's the kind of meal that finds its place on family tables, where the emphasis is on sharing rather than formality.

The result is tender chicken thighs, imbued with the creamy tang of yogurt and the subtle warmth of paprika. A generous sprinkle of fine sea salt and black pepper elevates the dish, ensuring each bite is a harmonious blend of savory and aromatic. This is chicken cooked with heart, meant to be savored and shared.

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 to remove excess moisture, which helps in achieving a good sear. Season the chicken generously with fine sea salt, black pepper, and 1 tsp paprika, ensuring each piece is well-coated with the spices. This step is crucial for flavor development.
  2. In a large skillet or grill pan, heat 1 tbsp oil over medium-high heat until it shimmers. Carefully place the seasoned chicken thighs in the pan, skin-side down if applicable, and let them brown without moving them for about 4-5 minutes. The chicken should develop a deep golden-brown crust, which indicates it's ready to be flipped.
  3. Once browned, turn the chicken thighs over and reduce the heat to medium. Add 2 tbsp yogurt to the pan, stirring it around the chicken to coat evenly. The yogurt will add moisture and tang, helping to tenderize the chicken as it cooks further.
  4. Continue cooking the chicken for another 10-12 minutes, turning occasionally, until the chicken is cooked through. You can check for doneness by piercing the thickest part of the thigh with a knife; the juices should run clear, and the meat should be opaque and firm.
  5. If the sauce in the pan seems too thin, increase the heat slightly to reduce it, stirring occasionally to prevent sticking. Taste the sauce and adjust with more salt if necessary, ensuring it complements the chicken perfectly.
  6. Finish by sprinkling freshly chopped herbs of your choice over the chicken before serving. This adds a burst of freshness and color to the dish. Serve the Indonesian Grilled Chicken Thighs 2 family-style, inviting everyone to enjoy the shared meal.
Cover of Authentic Indonesian Cuisine
From the cookbook

Authentic Indonesian Cuisine

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

Available soon on Amazon…

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