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Turkish Chicken Thighs https://www.metro.ca/userfiles/image/recipes/hautscuissepouletturque-7256.jpg PT15M PT11M PT26M
In a container with an airtight cover, put chicken thighs and marinade ingredients, turning chicken to coat evenly.Cover and refrigerate for 12 – 24 hours.Preheat BBQ to high.Remove chicken from marinade, drain and season.Grill chicken thighs for 8 min., turn and cook for another 3 minutes.Note: The sumac spice, widely used in Middle Eastern cuisine, can be replaced with the juice of half a lemon.
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1 lb + 10 oz (730 g) chicken thighs , skinless, boneless
Turkish Chicken Thighs

Turkish Chicken Thighs

Rate this recipe
2 Votes
4
servings
0:15
Preparation
0:11
COOKING
0:26
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 lb + 10 oz
    (730 g)
    chicken thighs , skinless, boneless
  • minced gingerroot

  • 2
    garlic cloves, thinly sliced
  • 1 tsp.
    (5 mL)
    Selection ground paprika
  • 2 Tbsp.
    (30 mL)
    2% Greek yogurt
  • 4 tsp.
    (20 mL)
    grapeseed oil
  • 1/4 tsp.
    (1 mL)
    sumac powder
  • 1 tsp.
    (5 mL)
    shredded fresh mint

  • salt and freshly ground pepper to taste
Imprimer ma sélection

Preparation

In a container with an airtight cover, put chicken thighs and marinade ingredients, turning chicken to coat evenly.

Cover and refrigerate for 12 – 24 hours.

Preheat BBQ to high.

Remove chicken from marinade, drain and season.

Grill chicken thighs for 8 min., turn and cook for another 3 minutes.

Note: The sumac spice, widely used in Middle Eastern cuisine, can be replaced with the juice of half a lemon.

Source : Chef Caroline McCann

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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