Turkish Chicken
Transport your taste buds to the Mediterranean with this flavorful Turkish Chicken recipe, a perfect blend of bold spices and tender, juicy chicken thighs. Marinated in a creamy mixture of Greek yogurt, olive oil, garlic, lemon juice, and aromatic seasonings like cumin, paprika, and a hint of cinnamon, this dish is bursting with rich, warm flavors. Whether grilled to golden perfection with charred edges or oven-roasted for a crispy yet succulent finish, this Turkish-inspired dish is both versatile and irresistible. Garnished with fresh parsley and served with zesty lemon wedges, it pairs beautifully with fluffy rice, warm pita, or a crisp side salad. Ideal for weeknight dinners or backyard barbecues, this easy-to-make recipe is a delightful way to bring a taste of Turkish cuisine to your table.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 1 cup plain Greek yogurt
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic cloves (finely grated)
- 2 teaspoons ground cumin
- 2 teaspoons ground paprika
- 1 teaspoon ground coriander
- 0.25 teaspoons ground cinnamon
- 0.5 teaspoons red pepper flakes (optional for heat)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley (chopped for garnish)
- 4 pieces lemon wedges (for serving)
Instructions
In a large mixing bowl, combine the Greek yogurt, olive oil, lemon juice, grated garlic, ground cumin, paprika, coriander, cinnamon, red pepper flakes (if using), salt, and black pepper. Mix well to form a marinade.
Add the chicken thighs to the bowl, ensuring that each piece is fully coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
Preheat your grill or oven to medium-high heat (about 400°F or 200°C). If using an oven, line a baking sheet with aluminum foil and place a wire rack on top.
If grilling, lightly oil the grill grates to prevent sticking. Place the marinated chicken thighs on the grill or prepared rack if using the oven.
Cook the chicken for about 7-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the skin is golden and slightly charred. If using the oven, bake for 25-30 minutes, flipping halfway through for even cooking.
Remove the chicken from the grill or oven, allowing it to rest for 5 minutes to retain the juices.
Garnish the chicken with chopped fresh parsley and serve with lemon wedges on the side for an extra citrusy kick. Enjoy your Turkish Chicken with rice, pita bread, or a side salad.
Nutrition Facts
Calories |
2381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.6 g | 224% | |
| Saturated Fat | 46.9 g | 234% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 754 mg | 251% | |
| Sodium | 3200 mg | 139% | |
| Total Carbohydrate | 28.2 g | 10% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 13.3 g | ||
| Protein | 189.7 g | 379% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 512 mg | 39% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2482 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
