Turkish Chicken Legs (Tavuk But)

Juicy and Tender Chicken Legs

The secret to juicy and tasty Turkish Chicken Legs is all in the marinade.

In Turkish cuisine, we often use a yogurt-based marinade made with tomato paste, garlic, and spices.

This Turkish chicken marinade is a classic in many homes and works beautifully with any part of the chicken; wings, thighs, legs, you name it.

To get the best result, don’t rush the marinating step. Let the chicken legs sit in the marinade for at least 1 hour, but if you have time, 4–5 hours (or overnight) makes them extra flavorful and tender.

About the Ingredients

You can find the full list of ingredients with exact measurements in the recipe card at the bottom of this page.

But here’s what you’ll need:

• Tomato paste: Adds color and a mild tang.
• Yogurt: Helps tenderize the chicken. We use regular plain yogurt or Greek style yogurt.
• Spices: We use paprika, cumin, oregano (or thyme), black pepper, red pepper flakes. This is the classic Turkish seasoning we use often.
• Garlic: Fresh grated or mashed garlic gives the best flavor. We don't prefer garlic powder here.
• Olive oil: Normal cooking olive oil is perfect here. It balances the tanginess of the yogurt.
• Chicken legs (also known as chicken drumsticks and tavuk but in Turkish): Bone-in, skin-on drumsticks work best.

Optional add-ins:
If you can find them, a spoonful of Turkish pepper paste (biber salçası) or a sprinkle of isot pepper (Urfa biberi) can take the flavor to another level. These are optional, but they really enrich the marinade. You can find both at Middle Eastern or Turkish markets, or order them online.

How to Make Turkish Chicken Legs

You’ll find full instructions in the recipe card below.

It’s really easy to make!

First, make the marinade by mixing everything in a bowl. Then add the chicken legs and coat each one well. Let them rest in the fridge to soak up the flavors. Even one hour makes a difference, but if you can leave them for 4–5 hours or overnight, they turn out even better.

When ready, place the drumsticks on a baking tray and bake until nicely browned and cooked through. That’s it!

Serving Suggestions

We served these Turkish Chicken Legs with bulgur pilaf because we had some left over from the day before, and it turned out to be a great match!

We also added some chopped parsley on top right before serving to give them a nice fresh touch.

Here are some other sides that go really well with this dish:

• Turkish Rice Pilaf
• Çoban salata (Turkish shepherd’s salad)
• Acılı ezme (spicy tomato dip)
• Sumac onions
• Green olive salad
• Pickled cabbage

Can I Make Turkish Chicken Legs on the Grill?

Yes! Turkish chicken legs are great on the grill too.

Use the same marinade, then cook them over medium heat, turning often, until cooked through and a little charred. It takes around 25–30 minutes, depending on your grill.

Can I Use Chicken Thighs Instead?

Yes, you can! This recipe works great with both boneless, skinless chicken thighs and bone-in, skin-on thighs. The marinade gives amazing flavor either way.

The only difference is the cooking time:

• Boneless, skinless thighs: Bake for about 20–25 minutes.
• Bone-in, skin-on thighs: Bake for around 45–50 minutes.

Can I Add Vegetables in the Same Pan?

Yes, you can! Just make sure to choose veggies that can handle the same cooking time as the chicken. Potatoes and carrots work really well.

Just cut them into thick slices so they don’t cook too quickly. You can toss them with a little olive oil, salt, and your favorite spices before placing them around the chicken.

Keep a bit of space between everything so the chicken and veggies can roast nicely.

Can I Make It Ahead?

Yes, you can marinate the chicken legs up to a day ahead. Just keep them in the fridge until ready to bake or grill.

They taste best freshly cooked, so we don’t recommend baking them in advance.

Storage & Reheating

If you have leftover Turkish chicken legs, store them in an airtight container in the fridge for up to 3 days.

To reheat, put them in a 180°C (350°F) oven for about 10 minutes. They won’t be as juicy as the first day, but still tasty.

You can also remove the meat from the bones and use the shredded chicken in another meal. One idea we love: add the pieces on top of freshly cooked rice or bulgur pilaf.

If you’re doing this, take the pilaf off the heat once it’s done. Then place the chicken on top, cover the pot with a lid, and let it rest for about 15 minutes. The steam gently warms the chicken and brings all the flavors together.

More Turkish Chicken Recipes

• Turkish Chicken Kebabs
• Turkish Chicken Wings
• Turkish Chicken and Potatoes
• Turkish Chicken Breasts
• Tavuk Sote
• Turkish Rice with Chicken
• Turkish Chicken Soup