Peruvian Grilled Chicken Thighs 2

Name: Peruvian Grilled Chicken Thighs 2
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Peruvian
Ingredients: 800 g chicken thighs; 2 tbsp yogurt; 1 tbsp oil; 1 tsp paprika; to taste fine sea salt and black pepper

25 minutes prep 45 minutes cook Serves 4 to 6 chicken

Peruvian Grilled Chicken Thighs 2 is a staple on home tables across Peru, where the art of seasoning is as much about instinct as it is about tradition. This dish captures the essence of everyday Peruvian cooking, simple yet generous, with salt judged by hand and fat used liberally. It’s a cherished family recipe, lovingly passed down and shared, reflecting the warmth and comfort of home-cooked meals.

Expect each bite to deliver a tender, flavorful experience, with the yogurt lending a subtle tang while paprika provides a gentle, smoky warmth. The chicken, juicy and perfectly seasoned, invites communal enjoyment, embodying the spirit of sharing that defines Peruvian home dining.

Ingredients

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

Method

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.
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.
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).
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.
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.
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.
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.