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Pakistani Grilled Chicken Thighs

Serves 4 to 6 Entree chicken, Poultry

Pakistani Grilled Chicken Thighs

In the bustling cities of Karachi, Lahore, Peshawar, and Islamabad, grilled chicken thighs are a cherished staple that graces tables for family dinners and friendly gatherings. This home-style version captures the essence of Pakistani cooking, where ingredients are measured by instinct and the table is always set for sharing. The recipe reflects a tradition, not of exact measurements, but of cooking from the heart.

The chicken thighs are marinated in a simple blend of yogurt, oil, paprika, and seasoned with fine sea salt and black pepper, creating a dish that is both succulent and aromatic. As you savor each bite, the rich flavors unfold, offering a taste that is unmistakably Pakistani, with a warmth and depth that invites everyone to gather around and enjoy together.

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 excess moisture, which helps in achieving a good sear. Season the thighs generously with fine sea salt and black pepper to taste, ensuring even coverage. Sprinkle 1 tsp paprika over the chicken, rubbing it in gently to distribute the spice evenly.
  2. Heat 1 tbsp oil in a large, heavy-bottomed skillet over medium-high heat. Once the oil shimmers, carefully place the chicken thighs skin-side down in the pan. Allow them to brown undisturbed for about 4-5 minutes until the skin is golden and crisp. This step locks in flavor and moisture.
  3. Flip the chicken thighs over to brown the other side. Add 2 tbsp yogurt to the pan, spreading it around the chicken to create a creamy base. Stir gently to coat the chicken, then reduce the heat to medium. Cook for another 5-7 minutes, allowing the yogurt to infuse the chicken with its tangy flavor.
  4. Check the chicken for doneness by cutting into the thickest part; the juices should run clear, and the meat should be opaque. If the sauce appears too thin, let it simmer for a few more minutes to thicken slightly. Taste the sauce and adjust the seasoning with more salt if needed.
  5. Once the chicken is cooked through and the sauce has reached your desired consistency, remove the pan from the heat. Garnish with freshly chopped herbs of your choice, such as cilantro or parsley, to add a fresh, vibrant finish. Serve the chicken hot, ideally with naan or rice, for a traditional Pakistani meal experience.
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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