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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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 chicken thighs
  • 1 tsp sweet paprika
  • ½ cup kefir
  • 1 Tbsp olive oil
  • Juice and grated zest of ½ lemon
  • 1 garlic minced
  • ½ tsp ground pepper
  • Salt to your liking

Method
 

  1. Mix the marinade: kefir, paprika, garlic, lemon juice and zest.
  2. 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.
  3. When you are ready to cook, preheat your grill/ BBQ / oven to medium high heat.
  4. Remove your chicken from the marinade and place directly onto the grill. or in a baking tray. ( If baked, pour over the marinade).
  5. 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.
  6. Serve warm or at room temperature.