Paprika-Kefir marinated chicken thighs
In Hungary we drink Kefir a lot and cook with any leftover. Kefir is perfect for muffins, cakes, pancakes, salad dressing and marinades. These paprika-Kefir marinated chicken thighs are really tender – you can barbecue, grill or bake them. I just put them on the BBQ. Serve with a potato or crispy green salad. If you don’t have kefir, you can use natural, live yoghurt too. They are delicious cold too – so perfect for picnics and day-trips.
Ingredients
Method
- Mix the marinade: kefir, paprika, garlic, lemon juice and zest.
- Put the chicken thighs in a plastic freezer bag and pour over the marinade. Marinate in the fridge for up to 12 hours – minimum 30 minutes.
- When you are ready to cook, preheat your grill/ BBQ / oven to medium high heat.
- Remove your chicken from the marinade and place directly onto the grill. or in a baking tray. ( If baked, pour over the marinade).
- Cook for 20 minutes or so on the grill/BBQ , flipping them regularly, until the chicken is cooked through. In the oven it should take 35-40 minutes to cook through.
- Serve warm or at room temperature.