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Star
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3,039
From:
You'll find me in beautiful Fort Lauderdale, FL!
Registered:
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(7 of 7)
Re: Chicken Thighs, "Turkish" Style
Mar 24, 2006 4:41 PM
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I served it with basmati rice made with chicken broth instead of water, Michelle.
As far as marinating chicken, I've never felt the need to marinate longer that 4 or 5 hours. I don't believe a longer period does anything for it, as it does with beef, which will help it tenderize.
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Star
Posts:
3,039
From:
You'll find me in beautiful Fort Lauderdale, FL!
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(6 of 7)
Re: Chicken Thighs, "Turkish" Style
Mar 8, 2006 7:07 PM
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I tend to agree with you in regard to the flavor, Janet, and I particularly like the moister result often obtained using thighs. I've started buying boneless/skinless thighs and using them often.
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Janet S.
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1,503
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Canada
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8/16/05
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(5 of 7)
Re: Chicken Thighs, "Turkish" Style
Mar 7, 2006 7:34 PM
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Oh I do like the look of this recipe, Star! Much as I appreciate the flexibility of chicken breasts, that deeper flavour of the thighs is just perfect in some recipes. With outdoor grilling coming soon (it is, it must be!), I was thinking this might be nice on the BBQ too.
Thanks for a new chicken recipe!
Janet
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CD
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Re: Chicken Thighs, "Turkish" Style
Mar 7, 2006 6:33 PM
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Thanks, Star. I asked because I heard/read that if chicken is marinated too long in yogurt, it will eat the chicken up, i.e. turn it to mush. I found the site with your recipes on the web, but there is no info other than what you gave. So, it's probably best (or safer) Not to do it way ahead, or overnight. What did you serve the dish with? Thanks, again.
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Star
Posts:
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From:
You'll find me in beautiful Fort Lauderdale, FL!
Registered:
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(3 of 7)
Re: Chicken Thighs, "Turkish" Style
Mar 7, 2006 4:54 PM
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I marinated mine for about 4 hours, Michelle. It would be great if I could think to do these things early in the morning or the night before, but I just never am that organized!
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CD
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(2 of 7)
Re: Chicken Thighs, "Turkish" Style
Mar 6, 2006 1:11 PM
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How long did you marinate the chicken in the yogurt? Thanks in advance.
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Star
Posts:
3,039
From:
You'll find me in beautiful Fort Lauderdale, FL!
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(1 of 7)
Chicken Thighs, "Turkish" Style
Mar 2, 2006 6:01 PM
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8 bone-in chicken thighs (about 31/2 pounds total), skin removed, trimmed
1 tbsp lemon juice
1 c low-fat plain yogurt
2 cloves garlic, minced
1 tbsp minced ginger root
2 tsp hot paprika
1 1/2 tsp dried mint
1/2 tsp salt
Place chicken in a nonreactive large bowl. Add lemon juice and toss to coat. Whisk yogurt, garlic, ginger, paprika, mint and salt in a separate nonreactive bowl. Pour yogurt mixture over chicken and stir to coat. Cover with plastic wrap and refrigerate at least 1 hour or up to 24 hours.
Position rack in upper third of oven; preheat broiler. Remove chicken from marinade; discard marinade. Place chicken on a broiler rack and broil 15 minutes until browned on top. Reduce oven temperature to 400 degrees and bake 15 minutes until chicken is juicy and just cooked through. (Thigh meat will appear dark pink, even when cooked through.) Serve immediately. Makes 4 servings.
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