Korean Grilled Chicken Thighs

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 the skin will crisp up nicely when cooked. Season the chicken generously with fine sea salt and black pepper, ensuring even coverage. Sprinkle 1 tsp of paprika over the thighs, rubbing it in to coat the chicken evenly.
2. In a large skillet, heat 1 tbsp of oil over medium-high heat. Once the oil is shimmering, place the chicken thighs in the pan, skin-side down. Allow them to brown without moving them for about 5-7 minutes, or until the skin is golden brown and releases easily from the pan.
3. Flip the chicken thighs over and reduce the heat to medium. Add 2 tbsp of yogurt to the pan, spreading it around the chicken. This will add a tangy flavor and help tenderize the meat. Cook for another 5-7 minutes, until the chicken is cooked through and the juices run clear when pierced with a knife.
4. If the sauce in the pan seems too thin, allow it to simmer for a few more minutes to reduce slightly. Taste the sauce and adjust the seasoning with more salt or pepper if needed. The sauce should be flavorful and coat the back of a spoon lightly.
5. Finish by sprinkling fresh herbs of your choice over the chicken, such as chopped green onions or cilantro, to add a burst of freshness. Serve the chicken thighs hot, sharing them family-style at the table as is traditional in Korean home cooking.