Turkish Chicken Thighs
- prep time:
- 10 minutes
- total time:
- 1 hour 40 minutes (includes an hour of marinating)
Makes 4 servings
Sue Byrom
ingredients
- 8 bone-in chicken thighs, (about 3 1/2 pounds total), skin removed, trimmed
- 1 T. lemon juice
- 1 cup low-fat plain yogurt
- 2 cloves garlic, minced
- 1 T. minced fresh ginger
- 2 t. hot paprika
- 1 1/2 t. dried mint
- 1/2 t. salt
directions
- 1
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.
- 2
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°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.
Source: Sue Byrom
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