Chicken thighs often feel dry if you simply salt them and throw them on the fire. But it’s worth adding just a few available ingredients to the marinade and the meat remains moist inside, with a light crust on the outside, without excess fat and complexity.
For the marinade you will need:
Chicken thighs – 1 kg
Onion – 2 large onions
Kefir 2.5–3.2% – 300 ml
Vegetable oil – 2 tbsp. l.
Salt – 1 tsp.
Sweet paprika – 1 tsp.
Garlic – 2 cloves
How to cook:
- Cut the onion into half rings. If using bone-in thighs, leave them whole. If boneless, cut in half.
- Mix the chicken with the onion and remember well with your hands so that the onion releases its juice. This gently softens the meat fibers.
- Add kefir, vegetable oil, salt, paprika and chopped garlic.
- Mix thoroughly so that each piece is coated with the marinade.
- Leave for 2-4 hours at room temperature or overnight in the refrigerator.
- Allow the meat to warm slightly before grilling. Thread onto skewers or place on a grill.
- Fry on the grill or bake in the oven at 200 °C until golden brown.
This chicken goes well with grilled vegetables, herbs or plain potatoes.
Bon appetit!
