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Pakistani Grilled Chicken Thighs 2

Serves 4 to 6 Entree chicken, Poultry

Pakistani Grilled Chicken Thighs 2

Pakistani Grilled Chicken Thighs 2 is a cherished staple across the bustling cities of Karachi, Lahore, Peshawar, and Islamabad, where family gatherings and friendly dinners often revolve around the shared enjoyment of flavorful meats. It's a dish that celebrates the art of seasoning by intuition, as salt is judged by hand and fat is used generously to enhance the juiciness of the chicken. This home-style recipe captures the essence of Pakistani family cooking, where the unwritten rules of taste are passed down through generations.

The taste is all about balance—a delicate dance of tangy yogurt, warm paprika, and the gentle heat of black pepper, creating a succulent bite that is both rich and comforting. The chicken thighs, marinated to perfection, grill to a tender finish, leaving a satisfying, smoky flavor that lingers. This dish needs no formal accompaniments; it’s made for sharing, encouraging conversation and connection around 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 chicken thighs dry with paper towels. This helps the skin crisp up when cooking. Season the chicken generously with fine sea salt and black pepper to taste, ensuring even coverage. Sprinkle 1 tsp paprika over the chicken, rubbing it in to coat the thighs evenly.
  2. In a large, heavy-bottomed skillet, heat 1 tbsp oil over medium-high heat until it shimmers. Carefully place the seasoned chicken thighs in the skillet, skin side down, to brown. Cook for about 4-5 minutes on each side, or until the skin turns a deep golden brown and the chicken releases easily from the pan.
  3. Once the chicken is browned, remove it from the skillet and set aside on a plate. Lower the heat to medium and add 2 tbsp yogurt to the same skillet, stirring to incorporate the browned bits from the bottom of the pan. This will form the base of your sauce and add depth to the flavor.
  4. Return the chicken thighs to the skillet, nestling them into the yogurt mixture. Cover the skillet with a lid and allow the chicken to cook for about 15-20 minutes, turning occasionally, until the chicken is cooked through and tender. The chicken should feel firm to the touch and the juices should run clear when pierced with a fork.
  5. If the sauce is too thin, remove the lid and increase the heat slightly to reduce it. Stir occasionally until the sauce thickens to your desired consistency. Taste the sauce and adjust the seasoning with more salt if needed.
  6. To finish, sprinkle freshly chopped herbs like cilantro or parsley over the chicken for a burst of freshness. Serve the chicken hot, with the thickened sauce spooned over, ready to be shared at the table.
Cover of Authentic Pakistani Cuisine
From the cookbook

Authentic Pakistani Cuisine

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

Available soon on Amazon…

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