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Middle Eastern Grilled Chicken Thighs

Serves 4 to 6 Entree chicken, Poultry

Middle Eastern Grilled Chicken Thighs

Middle Eastern Grilled Chicken Thighs come to life in the homes across the region, where they are a staple at family meals. This dish is a celebration of everyday cooking, a reflection of how home cooks intuitively bring together simple ingredients to create something memorable. It's not about grand feasts but rather the comforting regularity of a familiar dish shared among loved ones.

As you bite into the tender chicken, you'll notice the tang of yogurt balancing the warmth of paprika, with a hint of smokiness from the grill. The chicken, seasoned with a hand's measure of salt and pepper, carries the richness of the oil, making each piece succulent and deeply flavorful. It's a dish meant to be shared, embodying the warmth and generosity of Middle Eastern hospitality.

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 of chicken thighs dry with paper towels to remove excess moisture, which helps achieve a better sear. Season the chicken generously with fine sea salt, black pepper, and 1 tsp of paprika, ensuring each piece is evenly coated. This step enhances the flavor and helps form a flavorful crust during cooking.
  2. In a large skillet or grill pan, heat 1 tbsp of oil over medium-high heat until it shimmers, indicating it's hot enough for searing. Place the chicken thighs skin-side down in the pan, taking care not to overcrowd them. Cook until the skin is golden brown and crispy, about 5-7 minutes, then flip and brown the other side. The chicken should release easily from the pan when it's ready to turn.
  3. Once the chicken is browned on both sides, remove it from the pan and set aside. Add 2 tbsp of yogurt to the pan, stirring to combine with the pan drippings. This will create a flavorful base for the sauce, incorporating the spices and juices from the chicken.
  4. Return the chicken thighs to the pan, nestling them into the yogurt mixture. Reduce the heat to medium and cover the pan, allowing the chicken to cook through gently. The chicken is done when it reaches an internal temperature of 75°C (165°F) and the juices run clear when pierced.
  5. If the sauce appears too thin, remove the chicken once more and increase the heat to medium-high. Allow the sauce to reduce slightly, stirring occasionally, until it thickens to your liking. Taste and adjust the seasoning with more salt if necessary.
  6. Finish the dish by sprinkling freshly chopped herbs, such as parsley or cilantro, over the chicken before serving. This adds a fresh, vibrant flavor that complements the rich, spiced chicken. Serve the chicken thighs hot, ideally with sides like rice or flatbread for a complete meal.
Cover of Authentic Middle Eastern Cuisine
From the cookbook

Authentic Middle Eastern Cuisine

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

Available soon on Amazon…

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