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Vietnamese Grilled Chicken Thighs

Serves 4 to 6 Entree chicken, Poultry

Vietnamese Grilled Chicken Thighs

Vietnamese Grilled Chicken Thighs are a staple at home tables, crafted with a straightforward approach that speaks to the heart of familial cooking. It's a dish that embodies the essence of Vietnamese home-style dining, where seasoning is an instinctive art, and the richness of the chicken is celebrated. This version captures the essence of a family recipe, unfiltered and true to how it's shared around the dinner table.

Expect a delightful balance of tender, succulent chicken with a hint of tanginess from yogurt, complemented by the gentle warmth of paprika. The generous use of fat ensures each bite is moist and flavorful, while salt and pepper are adjusted to personal preference, making every preparation unique. This dish, while simple, brings a satisfying depth that invites second servings and casual conversation.

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 chicken thighs dry with paper towels to remove excess moisture, which helps in achieving a good sear. Season the chicken generously with fine sea salt, black pepper, and 1 tsp paprika, ensuring each piece is evenly coated with the spices.
  2. Heat 1 tbsp oil in a large skillet over medium-high heat. Once the oil is shimmering, place the chicken thighs skin-side down in the skillet. Let them brown undisturbed until the skin is crispy and golden brown, which should take about 4 to 5 minutes. Flip the thighs and brown the other side for an additional 3 to 4 minutes.
  3. Remove the chicken from the skillet and set aside on a plate. In the same skillet, add 2 tbsp yogurt to the remaining oil and chicken juices, stirring to combine. This will create a rich base for the sauce.
  4. Return the chicken thighs to the skillet, nestling them into the yogurt mixture. Cover the skillet with a lid and reduce the heat to medium-low. Allow the chicken to cook through, turning occasionally, until the meat is tender and the juices run clear when pierced with a fork.
  5. If the sauce appears too thin, remove the lid and increase the heat slightly to reduce it to your desired consistency. Taste the sauce and adjust the seasoning with more salt and black pepper if needed.
  6. Finish by sprinkling fresh herbs, such as cilantro or green onions, over the chicken for a burst of color and flavor. Serve the Vietnamese Grilled Chicken Thighs immediately, ensuring each piece is coated with the rich, tangy sauce.
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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