Turkishchickenthighs Recipes

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TURKISH CHICKEN KEBABS



Turkish Chicken Kebabs image

I'd like to think that all the chicken coming off American grills this summer will be as tasty, juicy, and tender as these Turkish chicken kebabs. By using a flavorful, yogurt-based marinade, like the one seen herein, even inexperienced grillers can produce impressive results. I'm not sure how 'Turkish' this is--it's loosely based on a lamb marinade I've used for a long time.

Provided by Chef John

Categories     World Cuisine Recipes     Middle Eastern     Turkish

Time 2h27m

Yield 4

Number Of Ingredients 13

1 cup whole-milk Greek yogurt
2 tablespoons freshly squeezed lemon juice, or more to taste
2 tablespoons olive oil
2 tablespoons ketchup
6 cloves garlic, minced
1 tablespoon Aleppo red pepper flakes
1 tablespoon kosher salt
1 ½ teaspoons ground cumin
1 teaspoon freshly ground black pepper
1 teaspoon paprika
⅛ teaspoon ground cinnamon
2 ½ pounds boneless, skinless chicken thighs, halved
4 long metal skewers

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).

Nutrition Facts : Calories 538.9 calories, Carbohydrate 8.4 g, Cholesterol 186.3 mg, Fat 32.5 g, Fiber 1.2 g, Protein 51.8 g, SaturatedFat 9.1 g, Sodium 1721.6 mg, Sugar 4.2 g

TURKISH CHICKEN THIGHS



Turkish Chicken Thighs image

From Eating Well April/May 2005. I have used boneless skinless thighs, and it worked very well. I also suggest using fresh mint!

Provided by Carianne

Categories     Chicken Thigh & Leg

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 8

8 bone-in skinless chicken thighs
1 tablespoon lemon juice
1 cup plain low-fat yogurt
2 garlic cloves (minced)
1 tablespoon fresh ginger (minced)
2 teaspoons hot paprika
1 1/2 teaspoons dried mint
1/2 teaspoon salt

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.

TURKISH CHICKEN TACOS



Turkish Chicken Tacos image

Ground chicken is simmered with coriander and nutmeg and then tucked into warm tortillas and topped with lemony herbed onions.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 cup loosely packed fresh flat-leaf parsley leaves, roughly chopped, plus more, for serving
1 medium red onion, thinly sliced
1/3 cup fresh lemon juice (from about 2 1/2 lemons), plus lemon wedges, for serving
1 tablespoon plus 1/2 teaspoon chili powder
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1 medium carrot, grated
1 1/2 teaspoons ground coriander
1/2 teaspoon ground nutmeg
1 1/4 pounds ground chicken
1 cup Greek yogurt
Eight 6-inch flour tortillas, warmed

Steps:

  • Combine the parsley, onion, 3 tablespoons of the lemon juice, 1/2 teaspoon of the chili powder, 1/2 teaspoon salt and a couple turns of pepper in a small bowl. Cover and refrigerate until needed or for up to 1 day.
  • Heat the oil in a large skillet over medium-high heat. Add the carrot, coriander, nutmeg and remaining 1 tablespoon chili powder. Cook until the spices are fragrant and the carrot begins to soften, about 1 minute. Add the ground chicken and sprinkle with 3/4 teaspoon salt and a couple turns of pepper. Cook, breaking up the chicken, until it begins to brown, about 5 minutes. Add 1/2 cup water, bring to a simmer and cook until slightly thickened, about 5 minutes. Remove from the heat.
  • Mix the yogurt with the remaining 2 tablespoons lemon juice. To assemble the tacos, scoop the chicken mixture into the tortillas, then top with some onion salad and sprinkle with parsley. Serve with the yogurt and lemon wedges.

TURKISH CHICKEN



Turkish Chicken image

I got this from a magazine (?) at the doctor's waiting room. We found to be so tasty! We usually make it in the oven but can't wait for the summer to try it on the barbecue...

Provided by Ayame

Categories     Chicken Thigh & Leg

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

6 chicken thighs, cut into thirds
2 table spoons olive oil
1 table spoon cumin
1 1/2 tea spoon paprika
1 1/2 tea spoon cinnamon
1 tea spoon coarse salt
3/4 tea spoon turmeric
1/4 cup fruit juice (eg orange)

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!

Nutrition Facts : Calories 297.5, Fat 21.5, SaturatedFat 6, Cholesterol 118.4, Sodium 107.2, Protein 24.4

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