Turkish Chicken Thighs

13 Reviews
From: EatingWell Magazine 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.

Ingredients 4 servings

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  • 8 bone-in chicken thighs, (about 3 1/2 pounds total), skin removed, trimmed
  • 1 tablespoon lemon juice
  • 1 cup low-fat plain yogurt
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 2 teaspoons hot paprika
  • 1 1/2 teaspoons dried mint
  • 1/2 teaspoon salt

Preparation

  • Active

  • Ready In

  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.
  • Chicken thighs are higher in fat than other cuts, but have the benefit of full-flavored, juicy meat. To minimize the fat, be sure to remove the skin and trim thighs thoroughly. For quick cooking, choose boneless, skinless thighs. When slow-cooking, such as braising, bone-in thighs work best because they will retain their moisture better. Two 2- to 3-ounce boneless thighs yield a 3-ounce cooked portion.

Nutrition information

  • Per serving: 146 calories; 5 g fat(1 g sat); 0 g fiber; 3 g carbohydrates; 22 g protein; 9 mcg folate; 98 mg cholesterol; 2 g sugars; 0 g added sugars; 192 IU vitamin A; 1 mg vitamin C; 67 mg calcium; 1 mg iron; 265 mg sodium; 335 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 3 lean meat

Reviews 13

July 23, 2013
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By: darceylaine
watch nurtitional data I have made this a number of times for our family. Good flavor, tender, nice crispness under broiler. I also notice the pinkness with trepidation, so we double check cooking temperature with a digital thermometer. If you are really watching your calories, I would re-check this nutritional data with your own reference. Supposedly there are 4 servings of 2 thighs per serving for only 138 calories. Other resources attribute 150-225 calories per thigh, so the real calorie count might be 300-450 calories per serving. Pros: Tasty, tender Cons: fishy data
July 23, 2013
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By: EatingWell User
recheck nutritional nfo This is a go-to dish for us, but if you are serious about tracking calories, you might re-check this recipe against your favorite reference site. I think there is an error in the nutritional data. This recipe calls for 2 chicken thighs per serving, which should be roughly 300-400 calories just for the2 thighs, not the 138 calories listed. Pros: tasty Cons: nutritional data not accurate
January 01, 2013
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By: EatingWell User
I tried this recipe today and it was absolutely amazing. I didn't have any thighs when i began preparing the marinade yesterday so I used whole wings instead. I also didn't have any hot paprika, so I used regular paprika and added a little chili powder. I love that the marinade gave it somewhat of a tangy flavor. The heavenly aroma coming from my kitchen was an added bonus. I will definitely be making this recipe again!
August 26, 2012
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By: joann_ramos2003
Excellent This was very tasty and very easy. I marinaded it all day in a ziplock bag and cooked in my cast iron pan for about 35 min on med. Came out very tender. Had it with a homemade veggie couscous and a slice of avocado....yummy Pros: Easy Cons: None
August 06, 2012
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By: EatingWell User
tender and delicious I'm sorry that this dish didn't turn out for you, Deanna. We love this dish because it is flavorful and tender and easy to make. I always try to marinate overnight for best results, and I have used fresh mint and parsley instead of dried mint. I just bake the thighs at 400* 25 to 30 minutes because that is easier and works fine.
May 04, 2012
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By: Deanna
Not for me I was really excited to make this for my husband and I. We prepared it the night before so it could marinate for the almost whole 24 hours it was allowed. The next day, I popped it into the broiler and my house was filled with the delicious scent of this entree cooking. When we sat down to eat it and cut into it, the meat was really reddish near the bone. The recipe does state that the meat will be that color, but the appearance was too much for us. We both did try some of the meat that looked less pink, on the outer-most part of the piece, and we were both disappointed that the flavor was not consistent with the delicious smell while it was cooking. My dad and brother enjoyed their pieces and were not bothered by the color, but they did mention this wasn't their favorite recipe I had made either. Pros: smelled delicious while cooking Cons: meat looks gross
June 10, 2011
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By: scamp9393
Phenomenal I don't EVER write reviews on food, but this was ridiculously delicious. It's very easy to prepare, clean up wasn't bad and the taste were flavors I've never experienced before (and that's a good thing!). The chicken came out with some crispy spots (which I like) and on the inside, so tender and juicy. I only had time to marinade it for an hour. I could only imagine how great it would be if I did it longer! I paired this dish with a Basmati Sun-Dried Tomato Rice Pilaf and it totally complimented each other. Will definitely make this a family staple. (Link to rice: http://www.food.com/recipe/basmati-sun-dried-tomato-rice-pilaf-25276) Pros: Very easy to make, juicy and a tad crispy Cons: None
January 27, 2011
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By: el7
This One's a Keeper Like other reviewers here, I also left the marinade on during cooking. It smelled amazing in the oven. I also didn't have hot paprika on hand, so I substituted sweet paprika, which tasted very good. I found that 15 minutes under the broiler browned the meat beautifully, but 15 minutes at 400 degrees was not quite long enough to cook the thighs to a temperature I felt comfortable serving. 15 minutes to broil followed by 30 minutes at 400 worked for me, YMMV. I served this with taboule and steamed green beans. It was delicious. Pros: Delicious way to use up the last of the Greek Yogurt. Cons: Cooking time didn't quite work for me.
October 10, 2010
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By: EatingWell User
I had to substitute some ingredients, but this still turned out great. I used boneless skinless breasts, which I thought would be dry, and they were fine. I baked them in a cast-iron pan and found that the yogurt made a kind of coating which kept the chicken very moist. I left a LOT of the yogurt on while I baked them. I used cayenne, powdered ginger, and parsley flakes, as well as black pepper. Yummy with steamed broccoli and brown rice!