I have to admit, I used to be one of those people who, when it came to chicken only liked the breast. These days, I prefer thighs. The thigh meat has a better flavor and is much more tender than the breast. If you are a white meat only person, I think my recipe for Oven Roasted Chicken Thighs or Fırında Tavuk But will sway you in the direction of dark meat. The key to finger lickin’ chicken is getting the skin really crispy, because that is the best part after all. I think you will like my recipe. The marinade is one that is generally used on Tavuk Şiş but I use it here in this recipe when cooking on the grill is not an option. You can turn up the heat by adding more chili powder or adding crushed red pepper flakes. Hope you enjoy! Afiyet olsun!
- 1 Cup Yogurt
- 3-4 Cloves Garlic, crushed into a paste
- 1 Tablespoon Salt
- ¼ Teaspoon Black Pepper
- ¼ Teaspoon Chili Powder
- 1¾ Teaspoons Paprika
- 2 Teaspoons Dried Mint
- Juice of 1 Large Lemon
- 2 Tablespoons Olive Oil
- 6-8 Chicken Thighs
- Pre-heat oven to 400 degrees.
- Mix all the ingredients except the chicken in a mixing bowl. Whisk well.
- Pour a little of the mixture in the bottom of a large plastic container.
- Add a few of the chicken thighs and add more of the marinade.
- Add the rest of the chicken and marinade and rub the marinade into the chicken to make sure it is covered well.
- Put the lid on the container and place in the refrigerator for at least 1 hour but over night or 24 hours is best.
- Line a baking tray with aluminum foil and place a wire rack in the bottom.
- Place the chicken thighs on the rack.
- Change the oven setting to broil and place the chicken in the oven.
- Set the timer for 8 minutes.
- After 8 minutes, turn the chicken and set the timer for 8 more minutes.
- Return the oven to 400 degrees and cook for 25 to 30 minutes until crisp and golden in color. Afiyet olsun!
