Korean Grilled Chicken Thighs 2

Ingredients

• 800 gchicken thighs
• 2 tbspyogurt
• 1 tbspoil
• 1 tsppaprika
• to tastefine sea salt and black pepper

Method

1. Start by patting 800 g of 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 evenly coated. This seasoning will enhance the flavor and create a flavorful crust when browned.
2. In a large skillet, heat 1 tbsp of oil over medium-high heat until it shimmers, indicating it's hot enough for searing. Carefully place the chicken thighs skin-side down in the skillet, leaving space between each piece to prevent steaming. Cook until the skin is golden brown and crisp, about 5-7 minutes, then flip and cook the other side until browned. The chicken should have a deep, rich color and the skin should be crispy.
3. Once the chicken is browned, reduce the heat to medium and add 2 tbsp of yogurt to the pan. Stir gently to combine the yogurt with the chicken juices, creating a creamy sauce. This will also help tenderize the chicken further as it cooks.
4. Continue cooking the chicken in the sauce, turning occasionally, until the chicken is cooked through. The meat should be firm to the touch and the juices should run clear when pierced with a knife. If the sauce is too thin, allow it to simmer gently until it thickens to your liking, stirring occasionally to prevent sticking.
5. Taste the sauce and adjust the seasoning with more fine sea salt and black pepper if necessary. The sauce should be well-balanced, with a slight tang from the yogurt and a hint of smokiness from the paprika.
6. Finish the dish by garnishing with freshly chopped herbs of your choice, such as cilantro or green onions, to add a burst of freshness. Serve the chicken thighs hot, ensuring each piece is coated in the rich, flavorful sauce. This dish is best enjoyed with family or friends, embodying the spirit of Korean home cooking.