Turkish Chicken Thighs

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Turkish Chicken Thighs

Turkish Chicken Thighs

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.

Serves 4

Prep Time 10 min

Total Time 100 min.


  • 8 bone-in chicken thighs, (about 3 1/2 pounds total), skin removed, trimmed
  • 1 tablespoon lemon juice
  • 1 cup low-fat plain yogurt
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 2 teaspoons hot paprika
  • 1 1/2 teaspoons dried mint
  • 1/2 teaspoon salt

Cooking Directions

Step 1

Place chicken in a large bowl. Add lemon juice and toss to coat. Whisk yogurt, garlic, ginger, paprika, mint and salt in a separate bowl. Pour the yogurt mixture over the chicken and stir to coat. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.

Step 2

Position rack in upper third of oven; preheat broiler. Remove the chicken from the marinade (discard marinade). Place the chicken on a broiler rack and broil until browned on top, about 15 minutes. Reduce oven temperature to 400°F and bake until the chicken is juicy and just cooked through, about 15 minutes longer. (Thigh meat will appear dark pink, even when cooked through.) Serve immediately.