Persian 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 of chicken thighs dry with paper towels to remove excess moisture. This helps achieve a nice brown crust. Season the chicken generously with fine sea salt, black pepper, and 1 tsp of paprika, ensuring each piece is evenly coated.
2. In a large skillet or grill pan, heat 1 tbsp of oil over medium-high heat. Once the oil is shimmering, place the chicken thighs skin-side down in the pan. Cook them without moving until the skin is golden brown and crisp, about 5-7 minutes. Flip the chicken and brown the other side for an additional 3-4 minutes.
3. Remove the chicken from the pan and set aside on a plate. Reduce the heat to medium and add 2 tbsp of yogurt to the pan. Stir to combine with the drippings, scraping up any browned bits from the bottom of the pan to build flavor.
4. Return the chicken thighs to the pan, nestling them into the yogurt mixture. Cover the pan and let the chicken cook through, turning occasionally, until the meat is tender and the juices run clear when pierced with a knife, about 15 minutes.
5. If the sauce seems too thin, remove the chicken once more and increase the heat to medium-high. Allow the sauce to reduce until it thickens slightly, stirring occasionally to prevent sticking. Taste and adjust seasoning with more salt and pepper if needed.
6. Once the sauce has reached the desired consistency, return the chicken to the pan to coat it in the sauce. Finish with a sprinkle of fresh herbs like parsley or cilantro if desired, and serve the chicken hot, ideally with rice or flatbread for a complete meal.