Home Cook Together. Celebrate Life.

IndonesianAuthentic Cuisine

Indonesian Grilled Chicken Thighs

Serves 4 to 6 Entree chicken, Poultry

Indonesian Grilled Chicken Thighs

In the comforting realm of Indonesian home cooking, Grilled Chicken Thighs are a beloved staple, reflecting the simplicity and warmth of family meals. This dish is not reserved for special occasions but rather graces the everyday dining table, embodying the casual elegance of meals shared among loved ones. The recipe is passed down through generations, lovingly adapted by each cook to suit their family’s taste.

The thighs, marinated in a subtle blend of yogurt and paprika, emerge from the grill with a tender juiciness, their flavors enlivened by a touch of sea salt and black pepper. The yogurt tenderizes the meat, while the paprika lends a gentle smokiness, creating a harmonious balance that is both familiar and comforting. Enjoy these thighs as they are, allowing their simplicity to shine, with generous portions for everyone at the table.

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 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. This seasoning will infuse the chicken with flavor and help in forming a flavorful crust.
  2. Heat 1 tbsp oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the chicken thighs skin-side down in the skillet. Allow them to brown undisturbed for about 3-4 minutes until the skin is crispy and golden brown. Flip the thighs and brown the other side for another 3-4 minutes.
  3. Remove the chicken thighs from the skillet and set them aside on a plate. In the same skillet, add 2 tbsp yogurt, stirring to pick up the browned bits from the bottom of the pan. This will create a rich base for the sauce and enhance the flavor of the dish.
  4. Return the chicken thighs to the skillet, nestling them into the yogurt mixture. Reduce the heat to medium-low and cover the skillet, allowing the chicken to cook through gently. The chicken is done when it is no longer pink inside and the juices run clear when pierced with a knife.
  5. If the sauce appears too thin, remove the chicken once more and increase the heat to medium, allowing the sauce to reduce slightly until it thickens to your liking. Taste the sauce and adjust the seasoning with more salt and black pepper if needed.
  6. Finish the dish by adding a sprinkle of fresh herbs of your choice, such as cilantro or parsley, to add a burst of freshness. Serve the Indonesian Grilled Chicken Thighs hot, ensuring each piece is coated with the rich, flavorful sauce.
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…

Explore Indonesian cuisine