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Thai Grilled Chicken Thighs 2

Serves 4 to 6 Entree chicken, Poultry

Thai Grilled Chicken Thighs 2

Thai Grilled Chicken Thighs 2 brings the heart of a Thai home to your table. This dish, familiar in Thai households, is crafted with an instinctual touch—salt measured not by teaspoons but by feel, and a generous use of fat that ensures succulent bites. It's a staple at family meals, where cooking is more about intuition than precision, transforming simple ingredients into a shared feast.

Expect each bite to be tender and rich, the yogurt lending a subtle creaminess, while paprika adds a gentle warmth. The seasoning is balanced, letting the natural flavors of the chicken shine through. This is not about showy spices but about the comfort of familiar tastes, a dish meant to be enjoyed unhurriedly, savored with family and friends around the table.

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. This step is crucial as it helps the skin to crisp up nicely when cooking. Season the chicken thighs generously with fine sea salt, black pepper, and 1 tsp paprika, ensuring an even coating over all pieces.
  2. In a large skillet, heat 1 tbsp of oil over medium-high heat. Once the oil is shimmering, place the chicken thighs skin-side down in the pan. Allow them to brown without moving them for about 5 minutes, or until the skin is golden brown and releases easily from the pan.
  3. Flip the chicken thighs over and continue to cook the other side for another 5 minutes. The chicken should be well-browned on both sides, which enhances the flavor and texture of the dish.
  4. Reduce the heat to medium and add 2 tbsp of yogurt to the pan. Stir it gently around the chicken, allowing it to mix with the rendered fat and juices. This will create a rich, creamy sauce that will coat the chicken.
  5. Let the chicken cook in the yogurt sauce, turning occasionally, until the chicken is cooked through. The internal temperature should reach 75°C (165°F), and the meat should feel firm to the touch.
  6. If the sauce appears too thin, let it simmer for a few more minutes to reduce it slightly. Taste the sauce and adjust the seasoning with more salt and pepper if needed.
  7. Finish the dish by garnishing with fresh herbs of your choice, such as cilantro or Thai basil, to add a burst of freshness. Serve the chicken thighs hot, ideally with steamed rice or a fresh salad for a complete meal.
Cover of Authentic Thai Cuisine
From the cookbook

Authentic Thai Cuisine

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

Available soon on Amazon…

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