Ever wondered how to obtain that extremely delicate, flavor-packed grilled chicken you find at the top Turkish spots? Spoiler alert: it’s all in the marinade! Forget just a dash of oil and herbs. The underlying secret is a creamy, yogurt-based marinade that makes the chicken wonderfully soft. If you’ve been on the quest for a Turkish grilled chicken recipe that’s both genuine and delicious, you’re at the right spot. Grab some skewers, and let’s get grilling!
What You’ll Need
The enchantment of this meal derives from a seriously fragrant and tangy marinade. Here’s what you need to round up:
- 2 lbs of Chicken: Boneless, skinless breasts or thighs work nicely. Just slice them into 1.5-inch chunks. Thighs are juicier, but breasts are a slimmer option.
- 1 cup of Plain Yogurt: Whole-milk yogurt is the key to making the chicken extra soft. Greek yogurt is good, but normal is more traditional.
- 2 tbsp of Tomato Paste: This gives the chicken a gorgeous color and a deep, delicious flavor.
- 1/4 cup of Olive Oil: For added moisture and to enable all those great flavors blend and mingle.
- 4-5 Garlic Cloves: Go ahead and mince ’em up. Don’t be bashful with the garlic!
- Juice of 1 Lemon: This is what helps tenderize the meat, so don’t skip it!
- Spices: 2 tsp sweet paprika, 1 tsp ground cumin, 1 tsp red pepper flakes (Aleppo pepper is the best!), 1 tsp dried oregano or thyme, 1.5 tsp salt, and 1/2 tsp black pepper.
Pro-Tip: If you’re dairy-free, you can switch the yogurt for coconut milk or just add more olive oil and lemon juice. The texture will be a little different, but still great!
How Long It Takes
This recipe is primarily hands-off marinating period with a quick and entertaining grilling session at the end.
- Prep Time: 20 minutes
- Marinating Time: 4 to 24 hours (the longer, the better!)
- Cooking Time: 15-20 minutes
- Total Time: About 4 hours and 40 minutes (with the minimum marinating time)
Don’t let the overall time frighten you! The actual work is little, and letting it marinate overnight is so worth it for the flavor.
Let’s Get Cooking! A Step-by-Step Guide
Follow these easy steps to produce the greatest Turkish grilled chicken of your life.
Step 1: Prep the Chicken
First things first, pat your chicken dry with paper towels. This is a highly critical step that helps the marinade stay. Then, cut the chicken into 1.5-inch cubes. Try to make them all approximately the same size so they cook evenly.
Step 2: Mix the Marinade
In a wide bowl, whisk together the yogurt, tomato paste, olive oil, minced garlic, lemon juice, and all the spices. Keep mixing until it’s smooth and a brilliant red hue. It should already smell great!
Step 3: Let it Marinate
Toss your chicken cubes into the basin with the marinade. Use your hands (gloves are a good idea!) or a spoon to make sure every piece is completely coated. Cover the bowl and pop it in the fridge. Let it marinade for at least 4 hours, but overnight is even better. This is where the magic actually happens!
Quick Tip: If you’re in a hurry, you may marinate it for 30 minutes at room temperature. But for that real, fall-apart quality, a lengthier marinate time is the way to go.
Step 4: Grill it Up!
When you’re ready to eat, preheat your grill to medium-high heat (about 400°F or 200°C). If you’re using wooden skewers, soak them in water for 30 minutes so they don’t burn. Thread the chicken onto the skewers, leaving a little space between each piece.
Grill the skewers for 12-16 minutes, flipping them every 3-4 minutes, until they’re well roasted and cooked through. Let them rest for 5 minutes before you dig in. This keeps the chicken nice and moist!
You Did It!
And there you have it—a really simple recipe for authentic Turkish grilled chicken that’s guaranteed to be a new favorite. The combination of acidic yogurt, creamy tomato paste, and fragrant spices makes this dish exceedingly delightful. Serve it with some warm flatbread, a fresh salad, and maybe some rice for a full-on Turkish feast.
Now it’s your time! Fire up the grill and give it a shot. I’d love to see how it turns out, so feel free to share your images and tag me on social media. If you have any queries or your own tips, write a comment below. Happy barbecuing!
Got Questions? I’ve Got Answers!
Q: Can I use chicken thighs instead of breasts?
A: Totally! Thighs are actually fantastic for grilling because they’re so juicy and tasty. You might only need to grill them for a couple of more minutes.
Q: What should I serve with this?
A: Traditional sides are the greatest! Think warm pita bread, a fresh cucumber and tomato salad, rice pilaf, and grilled veggies. A serving of tzatziki or garlic yogurt sauce is also a must-have.
Q: How long can I marinade the chicken?
A: You may keep the chicken in the marinade in the fridge for up to 24 hours. Any longer and the lemon juice and yogurt can start to make the chicken a touch mushy.
Q: Can I bake this in the oven?
A: Yep! Preheat your oven to 400°F (200°C). Put the skewers on a baking sheet lined with foil and bake for 20-25 minutes, rotating them halfway through. For a good char, you can broil them for the last 2-3 minutes.
