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20 minute dinner recipes

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Turkish Chicken Thighs

http://www.eatingwell.com/recipes/turkish_chicken_thighs.html

From EatingWell:  April/May 2005

The acidity of the yogurt helps tenderize the chicken and keep it moist. If you can't find hot paprika, substitute 2 teaspoons sweet paprika and 1/4 teaspoon cayenne.

4 servings | Active Time: 10 minutes | Total Time: 1 hour 40 minutes (including 1 hour of marinating)

Ingredients

Preparation

  1. Place chicken in a large bowl. Add lemon juice and toss to coat. Whisk yogurt, garlic, ginger, paprika, mint and salt in a separate bowl. Pour the yogurt mixture over the chicken and stir to coat. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
  2. Position rack in upper third of oven; preheat broiler. Remove the chicken from the marinade (discard marinade). Place the chicken on a broiler rack and broil until browned on top, about 15 minutes. Reduce oven temperature to 400°F and bake until the chicken is juicy and just cooked through, about 15 minutes longer. (Thigh meat will appear dark pink, even when cooked through.) Serve immediately.

Nutrition

Per serving : 138 Calories; 4 g Fat; 1 g Sat; 1 g Mono; 82 mg Cholesterol; 3 g Carbohydrates; 21 g Protein; 0 g Fiber; 251 mg Sodium; 312 mg Potassium

Exchanges: 3 lean meat

Tips & Notes