Peruvian Grilled Chicken Thighs 2

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. This will help them brown better. Season the chicken generously with fine sea salt and black pepper to taste, ensuring even coverage. Then, sprinkle 1 tsp of paprika over the chicken, rubbing it in gently to coat all sides.
2. Heat 1 tbsp of oil in a large skillet over medium-high heat. Once the oil shimmers, place the chicken thighs skin-side down in the pan. Allow them to brown without moving them for about 4-5 minutes, or until the skin is a deep golden brown and releases easily from the pan.
3. Flip the chicken thighs over and reduce the heat to medium. Continue cooking for another 5-7 minutes, or until the other side is browned and the chicken is cooked through. The juices should run clear when pierced with a knife, and the internal temperature should reach 75°C (165°F).
4. Remove the chicken thighs from the skillet and set them aside on a plate. In the same skillet, add 2 tbsp of yogurt, stirring to incorporate any browned bits from the bottom of the pan. This will add depth to the sauce and enhance the flavor.
5. Allow the sauce to simmer gently, reducing slightly if needed, until it thickens to your desired consistency. Taste the sauce and adjust the seasoning with more salt or black pepper if necessary.
6. Return the chicken thighs to the skillet, spooning the sauce over them to coat. Let them warm through for a minute or two, ensuring they are well covered in the sauce.
7. Finish the dish by sprinkling freshly chopped herbs of your choice over the chicken for a burst of color and freshness. Serve immediately, ensuring each piece is well-coated with the rich, flavorful sauce.