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Japanese Grilled Chicken Thighs 2

Serves 4 to 6 Entree chicken, Poultry

Japanese Grilled Chicken Thighs 2

Japanese Grilled Chicken Thighs 2 reflects the unembellished charm of home-style Japanese cooking. Crafted with an intuitive touch, this dish is a staple at family tables, where the salt is measured by feel and the richness of fat is embraced. Its simplicity and heartiness make it a frequent choice for casual dinners, where the focus is on sharing a comforting meal rather than formality.

Each bite offers a satisfying balance of tender chicken, subtly tangy yogurt, and a whisper of paprika warmth. The chicken, seasoned with a careful sprinkle of fine sea salt and black pepper, is grilled to a succulent finish, embodying the straightforward, communal spirit of Japanese home cooking.

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. This step ensures that the skin will crisp up nicely when cooked. Season the chicken generously with fine sea salt, black pepper, and 1 tsp of paprika, making sure to coat each piece evenly for a balanced flavor.
  2. In a large skillet, heat 1 tbsp of oil over medium-high heat. Once the oil is shimmering, place the chicken thighs skin-side down in the pan. Allow them to brown undisturbed for about 4-5 minutes, until the skin is golden brown and crispy. This step locks in the juices and enhances the flavor.
  3. Turn the chicken thighs over and reduce the heat to medium. Add 2 tbsp of yogurt to the pan, stirring gently to coat the chicken. The yogurt will tenderize the meat and add a subtle tanginess to the dish.
  4. Continue cooking the chicken until it is cooked through and tender, about 10-12 minutes. The chicken is done when the juices run clear and the meat is no longer pink inside. If you have a meat thermometer, the internal temperature should read 75°C (165°F).
  5. If the sauce in the pan is too thin, increase the heat slightly and allow it to reduce until it thickens to your liking. Taste the sauce and adjust the seasoning with more salt and pepper if needed. The sauce should cling to the chicken, providing a rich coating.
  6. Finish the dish by sprinkling freshly chopped herbs of your choice over the chicken for added freshness and color. Serve the chicken thighs hot, ideally with steamed rice or a simple salad, to complement the rich flavors of the dish.
Cover of Authentic Japanese Cuisine
From the cookbook

Authentic Japanese Cuisine

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

Available soon on Amazon…

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