One of my friends has been teasing me about my fondness for chicken thighs!  I have several chicken thigh recipes to share and was initially trying to separate them with other posts… you know, to not get teased… 😉 Well, I decided to post them all consecutively instead- as a chicken thigh “festival” of sorts! 🙂 They are so versatile and tasty. Enjoy!
This quick and simple recipe results in super moist and tender chicken. The sauce provides the spiciness, so the heat level can easily be adjusted – or omitted (gasp!)- to taste.
We ate this delicious chicken with warm naan, Turkish Bulgur and Vegetable Pilaf, as well as grilled peppers, tomatoes, and red onions on the side. This recipe was adapted from a Food and Wine kebab recipe, contributed by Jimmy Bannos, Jr. of The Purple Pig in Chicago. Great!
- 1/2 cup plus 1 tablespoon extra-virgin olive oil
- 2 tablespoons sweet paprika (I used Hungarian)
- 15Â boneless chicken thighs, trimmed of excess fat (for kebabs cut each thigh into 3 pieces)
- 1 cup plain Greek yogurt (I used fat free)
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon cayenne
- 1/4 teaspoon crushed red pepper
- coarse salt
- freshly ground black pepper
- lemon slices or wedges, for serving, optional
- Season the chicken with salt and pepper.
- In a large bowl, whisk 1/2 cup of the olive oil with the paprika. Add the chicken and toss to coat; let stand at room temperature for 15 minutes.
- Meanwhile, in a small bowl, mix the yogurt, lemon juice, cayenne, crushed red pepper and the remaining 1 tablespoon of olive oil. Season with salt and black pepper and mix well.
- Light a grill. For kebabs:Â Thread 3 pieces onto each of 8 skewers. (We grilled the thighs whole.)
- Oil the grate and grill the chicken over moderate heat, turning occasionally, until golden brown and cooked through, about 10 minutes.
- Transfer the skewers to a serving platter and serve with the yogurt sauce and lemon wedges.
Note: The yogurt sauce can be refrigerated overnight.
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thebrookcook 