Turkish Chicken Recipe
Chicken dishes have been a staple in Turkish cuisine for centuries, often influenced by the Ottoman Empire's rich culinary traditions. Marinated meats, slow cooking techniques, and the use of fresh herbs and spices define this style.
Equipment
- Large mixing bowl
- Whisk or spoon
- Grill pan, skillet, or outdoor grill
- Tongs
- Knife and cutting board
- Meat thermometer (optional but recommended)
Ingredients
For the marinade:
- 1 cup plain yogurt (preferably Turkish or Greek yogurt)
- 2 tablespoons olive oil
- 1 lemon (juice and zest)
- 3 garlic cloves, minced
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper (optional, for heat)
- Salt and pepper to taste
For the chicken:
- 4 boneless, skinless chicken thighs (or breasts if preferred)
- 1 tablespoon olive oil (for cooking)
Instructions
- Prepare the Marinade:In a large mixing bowl, combine the yogurt, olive oil, lemon juice, lemon zest, minced garlic, paprika, cumin, oregano, cayenne pepper (if using), salt, and pepper. Whisk until smooth and well blended.
- Marinate the Chicken:Add the chicken thighs to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap or transfer the chicken and marinade to a resealable bag. Let it marinate in the refrigerator for at least 1 hour, or up to 8 hours for a deeper flavor.
- Prepare the Cooking Surface:If using a grill pan or skillet, heat it over medium-high heat and lightly grease it with olive oil. If using an outdoor grill, preheat it to medium heat and brush the grates with oil to prevent sticking.
- Cook the Chicken:Remove the chicken from the marinade, letting any excess drip off. Place the chicken on the grill or skillet and cook for about 5-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Avoid overcrowding the pan; cook in batches if necessary.
- Rest the Chicken:Once cooked, transfer the chicken to a plate and let it rest for 5 minutes. This helps retain the juices and enhances the flavor.
- Serve:Slice the chicken if desired and serve it warm with sides like rice pilaf, grilled vegetables, or a fresh salad.