Turkish Chicken Thighs

April/May 2005

Your rating: None Average: 3.9 (139 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

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
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.


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!


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

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.


Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.


Tip: Use commas to separate pros and cons.


Tip: Use commas to separate pros and cons.


Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner