Turkish Chicken Thighs

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.

READER'S COMMENT:

"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...

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11 Reviews for Turkish Chicken Thighs

01/01/2013

Anonymous

Recommends this recipe

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!

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08/26/2012

joann_3

Recommends this recipe

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

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08/06/2012

Anonymous

Recommends this recipe

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.

Comments

05/04/2012

deanna.alcorn

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

Comments (1)

5 comments

Anonymous wrote 16 weeks 13 hours 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.

06/10/2011

Scamp9393

Recommends this recipe

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

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