Middle Eastern Grilled Chicken Thighs 2

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 any excess moisture. This helps achieve a better sear. In a mixing bowl, combine the chicken with 2 tbsp yogurt, 1 tsp paprika, and a generous pinch of fine sea salt and black pepper. Toss until the chicken is evenly coated with the marinade.
2. Heat 1 tbsp oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken thighs, skin-side down if applicable. Allow them to brown undisturbed for about 4-5 minutes until a golden crust forms. Flip the thighs and brown the other side for an additional 3-4 minutes.
3. Lower the heat to medium and add any desired aromatics, such as sliced onions or garlic, to the pan. Cook, stirring occasionally, until the aromatics are tender and fragrant, about 5 minutes. This will infuse the chicken with additional flavor.
4. Check the skillet for excess liquid. If there's too much, increase the heat slightly to reduce the sauce, stirring occasionally. The sauce should thicken slightly and cling to the chicken. Taste and adjust the seasoning with more salt if necessary.
5. Once the chicken is cooked through, with juices running clear and the meat tender when pierced, remove the skillet from heat. Finish with a sprinkle of fresh herbs like parsley or cilantro for a burst of color and freshness. Serve the chicken hot, ideally with a side of flatbread or rice to soak up the flavorful juices.