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West AfricanAuthentic Cuisine

West African Grilled Chicken Thighs

Serves 4 to 6 Entree chicken, Poultry

West African Grilled Chicken Thighs

West African Grilled Chicken Thighs bring the warmth of home cooking to the table, where each piece is prepared with the hand-measured saltiness and generous use of fat that characterize family meals across the region. This dish captures the essence of a West African household, where the sharing of food is as essential as the ingredients themselves, and the recipe is passed down through generations without ever being written down.

Expect the chicken to emerge tender, with a slight tang from yogurt and a smoky depth from paprika. The richness of the oil binds these flavors, creating a mouthful that is both comforting and robust. This dish is best enjoyed communally, where its heartiness can be truly appreciated.

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. This helps the skin crisp up nicely during cooking. Season the chicken generously with fine sea salt and black pepper on all sides, ensuring even coverage. Sprinkle 1 tsp paprika over the thighs for a smoky, earthy flavor.
  2. In a large skillet or grill pan, heat 1 tbsp oil over medium-high heat until it shimmers. Carefully place the seasoned chicken thighs skin-side down in the pan. Cook without moving them for about 4-5 minutes, allowing the skin to brown and crisp. Flip the thighs and cook the other side until it develops a golden-brown color, indicating the chicken is seared properly.
  3. Once both sides are browned, reduce the heat to medium. Add 2 tbsp yogurt to the pan, spreading it around the chicken. This will create a creamy base that helps tenderize the meat. Cover the pan with a lid or foil, allowing the chicken to cook through gently. The chicken is done when the juices run clear and the meat feels firm to the touch.
  4. If the sauce seems too thin, remove the chicken from the pan and increase the heat slightly to reduce the sauce. Stir occasionally until the sauce thickens to your desired consistency. Taste the sauce and adjust the seasoning with more salt if needed.
  5. Finish the dish by sprinkling freshly chopped herbs, such as parsley or cilantro, over the chicken for a burst of freshness. Serve the West African Grilled Chicken Thighs hot, with the rich, flavorful sauce draped over them, ready to be shared at the table.
Cover of Authentic West African Cuisine
From the cookbook

Authentic West African Cuisine

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

Available soon on Amazon…

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