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Japanese Grilled Chicken Thighs

Serves 4 to 6 Entree chicken, Poultry

Japanese Grilled Chicken Thighs

Japanese Grilled Chicken Thighs, or 'tori no shioyaki,' is a beloved dish found in many Japanese homes, making frequent appearances at family dinners and casual gatherings. This dish is prepared with a simplicity that highlights its key ingredients, where the chicken is marinated in yogurt and paprika before grilling. The hand-judged salt and generous use of fat are hallmarks of this home-cooked version, ensuring each piece is moist and flavorful.

When grilled to perfection, the chicken thighs offer a succulent bite with a hint of smokiness and a subtle tang from the yogurt. The paprika adds a gentle warmth, complementing the savory notes of salt and pepper. Meant for sharing, this dish invites diners to savor each piece, appreciating the balance of textures and flavors that define its comforting appeal.

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. This will help achieve a nice, even browning. Season the chicken generously with fine sea salt, black pepper, and 1 tsp paprika, ensuring all sides are well coated.
  2. In a large skillet, heat 1 tbsp 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 5 minutes, or until the skin is a deep golden brown and releases easily from the pan.
  3. Flip the chicken thighs over and reduce the heat to medium. Cook the other side for another 5 minutes, or until the chicken is browned and cooked through. The juices should run clear when pierced with a knife.
  4. Add 2 tbsp yogurt to the pan, stirring gently to coat the chicken. This will create a creamy sauce that complements the spices. Let the yogurt cook with the chicken for about 2 minutes, allowing it to meld with the flavors.
  5. If the sauce appears too thin, let it simmer gently for a few more minutes to reduce and thicken slightly. Taste the sauce and adjust the seasoning with more salt if necessary, keeping in mind that the sauce should be well-balanced and flavorful.
  6. Once the sauce has reached the desired consistency, remove the pan from the heat. Garnish the chicken with freshly chopped herbs of your choice, such as parsley or cilantro, to add a fresh note.
  7. Transfer the chicken thighs to a serving platter, pouring any remaining sauce over the top. Serve the dish family-style, allowing everyone to share and enjoy the flavors of Japanese home cooking.
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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