Turkish Chicken Thighs Food

THAI CHICKEN THIGHS

Steps:

• Combine cilantro, Thai basil, fish sauce, green onions, lime juice, lime zest, brown sugar, ginger, kosher salt, and 3/4 teaspoon pepper in a medium-sized bowl.
• Combine chicken thighs and cilantro mixture in a gallon-sized zip-top bag. Marinate in the refrigerator 8 hours to overnight, turning occasionally.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Drain chicken thighs and discard marinade. Season with salt and pepper to taste.
• Add chicken to the preheated grill and cook until no longer pink in the centers, 7 to 10 minutes per side. An instant-read thermometer inserted into the center of each thigh should read at least 165 degrees F (74 degrees C). Serve immediately.

TURKISH CHICKEN KEBABS

Steps:

• Whisk yogurt, lemon juice, olive oil, ketchup, garlic, red pepper flakes, salt, cumin, black pepper, paprika, and cinnamon together in a bowl.
• Place chicken thigh halves into the yogurt marinade and coat them thoroughly on all sides. Cover bowl with plastic wrap and refrigerate 2 to 8 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Using 2 skewers for each kebab, thread half of the chicken thighs onto each pair of skewers making a fairly thick "log" shape.
• Place kebabs on grill. Do not try to turn them until they begin to unstick from the grill, 3 or 4 minutes. Turn kebabs and grill the other side 3 or 4 minutes; turn. Continue cooking and turning until chicken is no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

TURKISH CHICKEN THIGHS ($400. WINNER)

Steps:

• Snip any large pieces of chutney.
• In a small bowl combine chutney, honey, lime juice, mustard, ginger, and five-spice powder; set aside.
• Trim fat from chicken thighs.
• Grill over medium heat 12-15 minutes or until chicken is done (180 degrees F.) turning once and brushing with the chutney mixture during the last 4-5 minutes of grilling. If using a gas grill, preheat the grill and cover and do the same as above.
• You may want to broil this by placing the chicken on a rack and broiling 4-5 inches from the heat for 12-15 minutes or until chicken is done (180 degrees F.), turning once and brushing with chutney mixture during last 4-5 minutes of broiling.
• In a small bowl combine sesame seeds, parsley and orange peel.
• To serve, place chicken on a serving platter.
• Sprinkle with parsley mixture.

TURKISH CHICKEN THIGHS

Steps:

• In a large bowl, toss lemon juice and chicken pieces.
• In a seperate bowl, whisk together yogurt, garlic, ginger, paprika, mint, and salt. Pour over chicken, stir to coat, cover with plastic wrap, and refrigerate for 1 - 24 hours.
• Position oven rack to upper 1/3 and preheat broiler. Discard excess marinade. Broil chicken for 15 minutes.
• Reduce heat to 400 degrees F and bake for 15 additional minutes.

TURKISH CHICKEN

Steps:

• 1) Mix all seasoning with oil in a bowl.
• 2) Place chicken pieces in bowl and toss to coat.
• 3) Place in fridge for 10 min.
• 4) Preheat oven to 450.
• 5) Place chicken on one layer on a pan. Roast for 10 minute.
• 6) Pour 1/4 cup of fruit juice (I ususally use cranberry or orange) on top.
• 7) Roast for another 10 minute.
• 8) Test that chicken is done by cutting one of the thickest pieces. Enjoy!

TURKISH MARINADE FOR CHICKEN

Steps:

• Combine all ingredients in a non-reactive bowl.
• Add chicken, cover & refrigerate 6 hours or overnight.
• Grill, broil or bake chicken as desired.