Dinner
Turkish Chicken Thighs
Juicy chicken thighs soak up a tangy yogurt marinade brightened with lemon, garlic, ginger, hot paprika, and mint. The result is tender meat with a golden surface and lively, aromatic flavor.
- Total
- 45 min
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 4
Nutrition per Serving
- Calories
- 146
- Protein
- 22g
- Carbs
- 3g
- Fat
- 5g
- Fiber
- 0g
- Sugar
- 2g
- Sodium
- 265mg
Ingredients
- 8 bone-in chicken thighs, (about 3 1/2 pounds total), skin removed, trimmed
- 1 tbsp lemon juice
- 1 cup low-fat plain yogurt
- 2 clove garlic, minced
- 1 tbsp minced fresh ginger
- 2 tsp hot paprika
- 1 1/2 tsp dried mint
- 1/2 tsp salt
Instructions
- 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.