Ingredients:
Cooking Method:
Turkish Chicken
8 chicken thighs, skin removed and trimmed (with or without the bone)
1 tablespoon lemon juice
1 cup low-fat plain yogurt
2 cloves garlic, minced
1 tablespoon minced fresh ginger
2 teaspoons paprika
1 1/2 teaspoons dried mint
1/2 teaspoon salt
1 tablespoon lemon juice
1 cup low-fat plain yogurt
2 cloves garlic, minced
1 tablespoon minced fresh ginger
2 teaspoons paprika
1 1/2 teaspoons dried mint
1/2 teaspoon salt
Place the chicken in a large bowl and stir in the lemon juice to coat all the chicken. Whisk yogurt, garlic, ginger, paprika, mint and salt in a separate bowl. Pour the yogurt mixture over the chicken and again stir to fully coat the chicken. Cover with plastic wrap and refrigerate for at least 1 hour (overnight is better as the flavours are much better).
Place the chicken on a rack and cook at the temperature stated on the chicken packaging until the chicken is cooked thoroughly. (Times will vary depending on your chicken having the bone left in or the bone out. Remember thigh meat may appear dark pink, even when cooked thoroughly.)
Serve immediately.
Place the chicken on a rack and cook at the temperature stated on the chicken packaging until the chicken is cooked thoroughly. (Times will vary depending on your chicken having the bone left in or the bone out. Remember thigh meat may appear dark pink, even when cooked thoroughly.)
Serve immediately.
A great meal for someone on a diet. Our Turkish Chicken recipe is full of flavour and tastes just as good cold as it does hot. The marinated ingredients combine well with the chicken, the ginger and mint add a wonderful fresh taste to the dish. Try the Turkish Chicken with our Chicken Cous Cous recipe.
Serves 4
