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LebaneseAuthentic Cuisine

Lebanese Grilled Chicken Thighs

Serves 4 to 6 Entree chicken, Poultry

Lebanese Grilled Chicken Thighs

Lebanese Grilled Chicken Thighs are a staple at home gatherings, where they are celebrated for their simplicity and depth of flavor. This dish captures the essence of Lebanese home cooking, where ingredients are judged by their feel rather than exact measurements, and the focus is on creating something to share with loved ones. Cooked with a generous hand, it brings a sense of warmth and comfort to any meal.

The yogurt tenderizes the chicken, while the paprika adds a hint of warmth without overpowering. The result is succulent, juicy thighs that are perfectly seasoned with fine sea salt and black pepper, creating a dish that is both humble and deeply satisfying. Serve these thighs hot from the grill, allowing their smoky aroma to draw everyone to the table.

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 to remove excess moisture. This step ensures a good sear. Season the chicken generously with fine sea salt and black pepper to taste, and then sprinkle 1 tsp of paprika evenly over the thighs, rubbing it in to coat all sides.
  2. In a large skillet or grill pan, heat 1 tbsp of oil over medium-high heat until shimmering. Place the chicken thighs skin-side down in the pan, being careful not to overcrowd them. Cook until the skin is golden brown and crispy, about 5-7 minutes. Flip the thighs and brown the other side, ensuring the chicken is cooked through and juices run clear when pierced.
  3. Once the chicken is browned, remove it from the pan and set aside on a plate. Lower the heat to medium and add 2 tbsp of yogurt to the pan, stirring to combine with the drippings. This will create a flavorful base for the sauce.
  4. Allow the yogurt mixture to cook for a few minutes, stirring occasionally, until it thickens slightly. Taste the sauce and adjust the seasoning with more salt and pepper if necessary. If the sauce is too thick, you can add a splash of water to reach your desired consistency.
  5. Return the chicken thighs to the pan, nestling them into the sauce. Let them simmer gently for a few more minutes, allowing the flavors to meld together. The chicken should be tender and fully coated in the sauce.
  6. Finish the dish by sprinkling freshly chopped herbs, such as parsley or cilantro, over the chicken for a burst of freshness. Serve the Lebanese Grilled Chicken Thighs hot, with the sauce spooned over the top, ready to be shared at the table.
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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