Turkish Chicken Thighs

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The acidity of the yogurt helps tenderize the chicken and keep it moist. If you can't find hot paprika, substitute 2 teaspoons sweet paprika and 1/4 teaspoon cayenne.

Turkish Chicken Thighs
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 1 hour 40 minutes (including 1 hour of marinating)

  • 8 bone-in chicken thighs, (about 3 1/2 pounds total), skin removed, trimmed

  • 1 tablespoon lemon juice

  • 1 cup low-fat plain yogurt

  • 2 cloves garlic, minced

  • 1 tablespoon minced fresh ginger

  • 2 teaspoons hot paprika

  • 1 1/2 teaspoons dried mint

  • 1/2 teaspoon salt

Directions
  1. 4 servings

  2. 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.

  3. 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.


Nutritional Facts

Servings
4
Per serving
Calories
138
Carbohydrates
3g
Fat
4g
Saturated Fat
1g
Monounsaturated Fat
1g
Protein
21g
Cholesterol
82mg
Dietary Fiber
0g
Potassium
312mg
Sodium
251mg
Added Sugars
0g
Exchanges
3 lean meat
Carbohydrate Servings
0
Selenium (20% daily value).

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