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Turkish Chicken Thighs

April/May 2005

Your rating: None Average: 3.9 (104 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.



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...
Turkish Chicken Thighs Recipe

13 Reviews for Turkish Chicken Thighs

07/23/2013
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.

Tasty, tender
Comments
07/23/2013
Anonymous
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.

tasty
Comments
01/01/2013
Anonymous

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!

Comments
08/26/2012
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

Easy
Comments
08/06/2012
Anonymous
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.

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