Peruvian Grilled Chicken Thighs

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 will help them brown evenly. Season the chicken generously with fine sea salt and black pepper, ensuring each piece is well-coated. In a large skillet or grill pan, heat 1 tbsp of oil over medium-high heat until shimmering. Add the chicken thighs skin-side down and sprinkle 1 tsp of paprika evenly over them. Cook until the skin is golden brown and crispy, about 5-7 minutes, then flip and brown the other side.
2. Once both sides are browned, reduce the heat to medium. Add 2 tbsp of yogurt to the pan, stirring it around the chicken to create a sauce. The yogurt will add a tangy flavor and help tenderize the meat. Cover the pan with a lid and let the chicken cook in the yogurt sauce for about 10-15 minutes, or until the chicken is cooked through and tender. You will know it is done when the juices run clear when pierced with a fork.
3. If the sauce appears too thin, remove the lid and allow it to simmer for a few more minutes to reduce, stirring occasionally. This will concentrate the flavors and thicken the sauce slightly. Taste the sauce and adjust with more salt if necessary, keeping in mind that the sauce should have a balanced, savory flavor.
4. Finish by sprinkling freshly chopped herbs of your choice, such as cilantro or parsley, over the chicken for a burst of freshness. Serve the Peruvian Grilled Chicken Thighs hot, ensuring each piece is generously coated with the flavorful sauce. This dish is perfect for sharing, embodying the warmth and hospitality of a Peruvian home meal.