Turkish Chicken Thighs
This recipe was fabulous! I made this for the first time the other night, and it was a huge hit. I have been experimenting quite a bit lately with yoghurt based marinades for meat, because they really tenderize without adding much additional fat to your meal... and well, because they taste really good!
I found this recipe for Turkish Chicken Thighs on the website Eating Well which has tons of great healthy recipes. I had to go out and buy some hot paprika (I found "Hot Hungarian Paprika") and WOW, was it good. It was so much more flavourful than regular paprika. I threw all the rest of my regular paprika out, and I will only be using "Hot Hungarian Paprika" from now on.
Right after I mixed the marinade and tasted it, it had quite a kick to it, and I thought, "uh oh, the kids will never eat this", but after 24 hours in the fridge marinating, it mellowed and the kids never complained about the heat.
The chicken was tender and juicy and the flavour was really great.
The kids were really confused by the name of the recipe, "Turkish Chicken Thighs". Claire said, "well Mom what is it? Like, make up your mind, TURKEY or CHICKEN...." (yes she really did say "like" and she rolled her eyes too). So I explained that Turkey is a country and this recipe combines flavours and spices that are sometimes used in Turkish cuisine. Marco pipes up, "So turkey's eat chicken?" Sigh. This made me think I should try making a Turducken sometime.... THAT would be a fun one to explain.
Turkish Chicken Thighs
8 skinless chicken thighs (I used boneless)
1 tbsp lemon juice
1 cup low-fat plain yogurt
2 cloves garlic, minced
1 tbsp minced fresh ginger
2 tsp hot paprika
1 1/2 tsp dried mint
1/2 tsp salt
1. Mix together lemon juice, yogurt, garlic, ginger, paprika, mint and salt.
2. Place the chicken in a ziploc bag and pour the yogurt mixture over the chicken. Close the bag and mush it around.
3. Refrigerate overnight.
4. Preheat barbeque grill to med-high. Remove chicken from ziploc bag and discard marinade. Grill until chicken is juicy but cooked through (about 15 minutes).
5. Alternately, you could place the chicken on a broiler rack in the oven at 400F for about 15 minutes until cooked. Serve immediately.
9 comments:
Janet! I can't believe you are back! I have been back once or twice every month just out of morbid curiosity, I lost hope several months ago. SO as you can imagine I was FLOORED today to see new posts.
I'm kind of embarrassed to admit this, but maybe you will think it is funny. I seriously googled accidents and obituaries in Ottowa to see if I could find anything. I was so worried, and SURE something had happened! Next time you should at least let people know you are alive!
I sent you a few emails {don't worry I didn't expect a response because I thought I was sending them to a dead person anyway} so you probably won't recognize my blogger name, my other name is Natalie.
Anyway, glad you're back, and even more relieved you are alive and well.
Can I just tell you how much I've missed the stories about the things your kids say? I'm seriously laughing out loud...
And this dish looks amazing. I've always wanted to try marinating in yogurt, but it's one of the things I haven't gotten around to yet.
I like how moist the chicken is. I bet it's from the yogurt.
Thanks Janet for such a nice recipe.
But i have q question for you,
Why the chicken refrigerate overnight?
Hi Janet,
I love chicken thigh recipe,I'll make it earlier.
Thanks!
Your kids are just too funny. Glad to see your back Janet and braving the Ottawa summer heat:D
Janet, this chicken looks excellent. thanks for posting the recipe!
Mmm. I love your blog. I have made several of your recipes and you never dissapoint. We must have similar taste buds. :)
WOW! I’m so glad you’re back; I had almost given up hope of ever seeing anymore of your wonderful recipes. I was very, very happy to see a fresh post today when I checked.
I’m anxious to try your chicken recipe, but I’ll be using my absolute favorite paprika--Smoked Spanish. I strongly recommend you give it a try, you won’t be disappointed. I recently added a generous portion to an eggplant caponata and it made all the difference. It intensifies all the other spices and adds a natural smoke flavor too. Everyone wanted to know what the spice was that made them want to eat more and more in an attempt to identify the ingredient.
In honor of your return, I’m going to make your Walnut & Ricotta Cake to take to a potluck on Sunday.
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