Turkish Chicken Thighs

April/May 2005

Your rating: None Average: 3.9 (118 votes)

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.

"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...
Turkish Chicken Thighs

13 Reviews for Turkish Chicken Thighs

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.

smelled delicious while cooking
Comments (1)


Anonymous wrote 2 years 9 weeks ago

Use a meat thermometer next

Use a meat thermometer next time, checking the temp next to the bone. Also, thigh meat with the bone in has a different color next to the bone.
You know how some people love the smell of coffee but not the taste? Enough said.


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:

Very easy to make, juicy and a tad crispy
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.

Delicious way to use up the last of the Greek Yogurt.

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!


It was amazing! I've made this twice; I put everything into a large zip top back, squish it around and add the chicken, seal and let marinate. I let it marinate 2 days and it turned out as good as it did last time, when it only marinated for 5 hours. I love the large marinating range!

I used regular paprika and no cayenne since my family's not big on spicy. I also made it without lemon the second time and it came out great, only slightly less lemony. The yogurt gives it plenty of tartness.

I served it last time with couscous and this time with brown rice.


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