Turkish Chicken Thighs Recipes

Steps:

• In a large bowl, toss lemon juice and chicken pieces.
• In a seperate bowl, whisk together yogurt, garlic, ginger, paprika, mint, and salt. Pour over chicken, stir to coat, cover with plastic wrap, and refrigerate for 1 - 24 hours.
• Position oven rack to upper 1/3 and preheat broiler. Discard excess marinade. Broil chicken for 15 minutes.
• Reduce heat to 400 degrees F and bake for 15 additional minutes.

Steps:

• 1) Mix all seasoning with oil in a bowl.
• 2) Place chicken pieces in bowl and toss to coat.
• 3) Place in fridge for 10 min.
• 4) Preheat oven to 450.
• 5) Place chicken on one layer on a pan. Roast for 10 minute.
• 6) Pour 1/4 cup of fruit juice (I ususally use cranberry or orange) on top.
• 7) Roast for another 10 minute.
• 8) Test that chicken is done by cutting one of the thickest pieces. Enjoy!

Steps:

• In a large bowl, combine the yogurt, garlic, oregano, thyme, olive oil, salt and pepper. Zest the lemon over the bowl, reserving the rest of the lemon for serving. Whisk until smooth.
• Add the chicken thighs, toss to coat, then cover and refrigerate for at least 3 hours, or up to 24. Remove chicken from the refrigerator 30 minutes before cooking.
• If using a grill, clean and oil the grates. Set the grill to medium-high or heat a grill pan slicked with olive oil on the stovetop over medium-high. Grill the chicken for 6 to 8 minutes on each side (depending on the thickness of the thighs), covering the grill halfway through if necessary to retain heat, until cooked through.
• Transfer the chicken thighs to a platter and squeeze half the lemon over them. Sprinkle with salt, pepper and parsley, and serve with lemon wedges on the side if desired.

Steps:

• Whisk yogurt, lemon juice, olive oil, ketchup, garlic, red pepper flakes, salt, cumin, black pepper, paprika, and cinnamon together in a bowl.
• Place chicken thigh halves into the yogurt marinade and coat them thoroughly on all sides. Cover bowl with plastic wrap and refrigerate 2 to 8 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Using 2 skewers for each kebab, thread half of the chicken thighs onto each pair of skewers making a fairly thick "log" shape.
• Place kebabs on grill. Do not try to turn them until they begin to unstick from the grill, 3 or 4 minutes. Turn kebabs and grill the other side 3 or 4 minutes; turn. Continue cooking and turning until chicken is no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• If using Aleppo pepper, place in large bowl and mix in 1 tablespoon warm water. Let stand until thick paste forms, about 5 minutes. If using dried crushed red pepper and paprika combination, place in large bowl and stir in 2 tablespoons warm water and let stand until paste forms, about 5 minutes. Add yogurt, olive oil, red wine vinegar, tomato paste, 2 teaspoons coarse salt, and 1 teaspoon black pepper to spice mixture in bowl; whisk to blend. Stir in garlic and lemon slices, then chicken. Cover and chill at least 1 hour. Do ahead Can be made 1 day ahead. Keep chilled.
• Prepare barbecue (medium-high heat). Thread chicken pieces on metal skewers, dividing equally. Discard marinade in bowl. Sprinkle each skewer with salt, pepper, and additional Aleppo pepper or paprika. Brush grill rack with oil. Grill chicken until golden brown and cooked through, turning skewers occasionally, 10 to 12 minutes total. Transfer skewers to platter. Surround with lemon wedges and serve.
• *A slightly sweet Syrian pepper with a moderate heat level; available at some specialty foods stores and from wholespice.com.
• **A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain.
• Ingredient tip:
• Aleppo pepper is sold finely ground or crushed into small flakes; either one will work well in this recipe.

Steps:

• Snip any large pieces of chutney.
• In a small bowl combine chutney, honey, lime juice, mustard, ginger, and five-spice powder; set aside.
• Trim fat from chicken thighs.
• Grill over medium heat 12-15 minutes or until chicken is done (180 degrees F.) turning once and brushing with the chutney mixture during the last 4-5 minutes of grilling. If using a gas grill, preheat the grill and cover and do the same as above.
• You may want to broil this by placing the chicken on a rack and broiling 4-5 inches from the heat for 12-15 minutes or until chicken is done (180 degrees F.), turning once and brushing with chutney mixture during last 4-5 minutes of broiling.
• In a small bowl combine sesame seeds, parsley and orange peel.
• To serve, place chicken on a serving platter.
• Sprinkle with parsley mixture.