Turkish Chicken Thighs
Category: Mediterranean
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Serves/Makes: 4
Ready in: 1-2 hrs
- 3 1/2 pounds skinless chicken thighs, trimmed
- 1 tablespoon lemon juice
- 1 cup plain low-fat yogurt
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 2 teaspoons hot paprika
- 1 1/2 teaspoon dried mint
- 1/2 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 and 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. NOTE: In this dish with a Turkish influence, 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.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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