Turkish Chicken Thighs

I thought they came out wonderful!! I liked the mild flavor and the yogurt tasted amazing on there.

No flavour.

watch nurtitional dataI 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, tenderCons: fishy data

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

ExcellentThis 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....yummyPros: EasyCons: None

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

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

PhenomenalI 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 crispyCons: None

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.

These are tasty - a cultural riff on Tandoori chicken. If you use the broiler pan, all that liquid will drain off as the chicken cooks. Keeps it nice & dry (though the meat is juicy). Line the pan underneath, and cleanup is a snap!