Recipes // Main Dish Chicken and Turkey // Turkish Chicken Thighs

Turkish Chicken Thighs


  • 8 bone-in chicken thighs, (about 3 ½ 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 ½ teaspoons dried mint
  • ½ teaspoon salt


  • 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.
  • 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 degrees 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.
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