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Persian Grilled Chicken Thighs

Serves 4 to 6 Entree chicken, Poultry

Persian Grilled Chicken Thighs

Persian Grilled Chicken Thighs bring the essence of Persian home cooking to your table, rooted in the tradition of family meals where recipes are passed down by hand and taste is judged by heart. This dish is a staple at family gatherings, where the abundant use of salt and fat reflects a generous hospitality. It's not written from a restaurant kitchen, but from the intimate setting of a Persian home, capturing the spirit of shared meals.

The chicken thighs, marinated in yogurt and paprika, emerge from the grill tender and richly flavored, their smokiness balanced by the creamy tang of yogurt. Each bite offers a satisfying blend of spices, enhanced by a sprinkle of fine sea salt and black pepper. This dish invites you to savor its simplicity and warmth, embodying the essence of Persian home cooking.

Ingredients

  • 800 gchicken thighs
  • 2 tbspyogurt
  • 1 tbspoil
  • 1 tsppaprika
  • to tastefine sea salt and black pepper

Method

  1. Begin by patting 800 g of chicken thighs dry with paper towels to ensure a good sear. Season the thighs generously with fine sea salt, black pepper, and 1 tsp paprika, ensuring even coverage. Heat 1 tbsp oil in a large skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and brown them for about 5 minutes on each side until they develop a deep golden crust and release easily from the pan.
  2. 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 pan, stirring to incorporate any browned bits from the bottom. This will create a flavorful base for the sauce.
  3. Return the chicken thighs to the skillet, nestling them into the yogurt mixture. Cover the pan with a lid and allow the chicken to cook for about 15 minutes, turning occasionally, until the meat is tender and cooked through. The chicken should be juicy, and the yogurt sauce will have thickened slightly.
  4. If the sauce appears too thin, remove the lid and let it simmer uncovered for a few more minutes to reduce. Taste the sauce and adjust the seasoning with more salt and black pepper if needed. The sauce should be rich and well-balanced.
  5. Finish the dish by garnishing with fresh herbs of your choice, such as parsley or cilantro, to add a burst of color and freshness. Serve the Persian Grilled Chicken Thighs hot, encouraging everyone at the table to share and enjoy the meal together.
Cover of Authentic Persian Cuisine
From the cookbook

Authentic Persian Cuisine

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

Available soon on Amazon…

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