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Vietnamese Grilled Chicken Thighs 2

Serves 4 to 6 Entree chicken, Poultry

Vietnamese Grilled Chicken Thighs 2

Vietnamese Grilled Chicken Thighs 2 is a staple in Vietnamese home cooking, cherished for its simplicity and flavor. It's a dish that finds its place on family tables, where the cooking is intuitive, and ingredients are measured by feel. This recipe captures the essence of how a Vietnamese family cook would prepare it, focusing on the balance of seasoning and richness of the meat.

The result is tender, flavorful chicken, infused with the subtle warmth of paprika and the creamy tang of yogurt. The generous use of fat ensures a succulent finish, while the salt and pepper are adjusted to personal preference, making each batch a unique reflection of the cook's hand. Perfect for sharing, this dish brings a comforting taste of home to any table.

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. This helps achieve a nice brown crust. Season the chicken evenly with fine sea salt, black pepper, and 1 tsp paprika. Rub the seasonings into the chicken to ensure they are well coated.
  2. In a large skillet or grill pan, heat 1 tbsp oil over medium-high heat. Once the oil is shimmering, add the chicken thighs skin-side down. Cook them without moving until the skin is golden brown and crispy, about 5-7 minutes. Flip the chicken and brown the other side until it has a similar golden color.
  3. Lower the heat to medium and add 2 tbsp yogurt to the pan. This will help tenderize the chicken and add a slight tanginess to the dish. Stir the yogurt into the pan juices, ensuring it coats the chicken well.
  4. Continue cooking the chicken until the thighs are fully cooked through. You’ll know they are done when the juices run clear when pierced with a fork, and the meat feels firm to the touch.
  5. If the sauce in the pan is too thin, increase the heat slightly and let it reduce until it thickens to your liking. Taste the sauce and adjust the seasoning with more salt and pepper if necessary.
  6. Once the chicken is cooked and the sauce is to your desired consistency, remove the pan from the heat. Finish by garnishing with fresh herbs of your choice, such as cilantro or Thai basil, to add a burst of freshness. Serve the chicken hot, making sure to spoon the sauce over each piece for maximum flavor.
Cover of Authentic Vietnamese Cuisine
From the cookbook

Authentic Vietnamese Cuisine

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

Available soon on Amazon…

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