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Lebanese Grilled Chicken Thighs 2

Serves 4 to 6 Entree chicken, Poultry

Lebanese Grilled Chicken Thighs 2

Lebanese Grilled Chicken Thighs 2 is a beloved staple at home tables across Lebanon, where the art of seasoning by instinct and generosity with fat define the dish. It is the embodiment of Lebanese home cooking, captured in a recipe that reflects the spontaneous nature of familial kitchens. Each cook brings their own touch, adding just the right amount of salt by feel, and ensuring everyone at the table is ready to share in the meal.

The dish delivers succulent, tender bites of chicken, with the yogurt ensuring a gentle tang and the paprika adding depth and warmth. Black pepper punctuates with a mild heat, while the oil helps achieve a beautifully charred exterior. It's a dish that speaks of comfort, inviting everyone to gather around and savor its simple, yet profound flavors.

Ingredients

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

Method

  1. Start by patting the 800 g chicken thighs dry with paper towels to remove excess moisture, which helps achieve a good sear. Season the thighs generously with fine sea salt and black pepper on both sides. In a large skillet, heat 1 tbsp oil over medium-high heat until shimmering. Add the chicken thighs skin-side down and sprinkle 1 tsp paprika evenly over them. Cook until the skin is golden brown and crisp, about 5-7 minutes, then flip and brown the other side for an additional 3-4 minutes.
  2. Once the chicken is browned, reduce the heat to medium. Add 2 tbsp yogurt to the pan, stirring gently to coat the chicken. This will create a creamy base that infuses the chicken with flavor. Continue cooking until the chicken is cooked through and tender, with juices running clear when pierced with a knife.
  3. If the sauce seems too thin, let it simmer for a few more minutes to thicken slightly. Taste the sauce and adjust the seasoning with more salt and black pepper if needed. The sauce should be rich and slightly tangy, complementing the savory chicken.
  4. Finish the dish by sprinkling freshly chopped herbs of your choice, such as parsley or cilantro, over the chicken for a burst of color and freshness. Serve the Lebanese Grilled Chicken Thighs hot, ideally with warm flatbread or a side of rice, inviting everyone to share and enjoy.
Cover of Authentic Lebanese Cuisine
From the cookbook

Authentic Lebanese Cuisine

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

Available soon on Amazon…

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