We’ve been making this Turkish Chicken Marinade for years, and it never fails. It’s super simple, made with pantry staples, and gives you juicy, flavorful chicken every single time.
Tender and Juicy Chicken Every Time!
If you ever tried Turkish Chicken Kebabs, you know how tasty and juicy they are. It is thanks to this simple Turkish chicken marinade.
In Turkey, marinating chicken in a yogurt-based sauce is a common trick and it works so well. It’s quick, uses simple ingredients, and works with whatever chicken you have.
Yogurt helps tenderize the meat, and the spices, garlic, and tomato paste give it a tasty Turkish flavor.
It is not limited to chicken kebabs, you can use this marinade in various ways.
About the Ingredients
You can find the full list of ingredients with exact measurements in the recipe card at the bottom of this page.
Here’s what goes into our classic Turkish chicken marinade:
- Yogurt: Any plain yogurt is fine. We use Turkish yogurt or whole milk Greek yogurt.
- Tomato paste: Adds a rich color and flavor.
- Spices: Paprika, cumin, oregano, pul biber (Turkish red pepper flakes), black pepper, and salt.
- Garlic: We use fresh grated garlic.
- Olive oil: Helps everything blend and keeps the chicken soft and moist.
How to Use Turkish Chicken Marinade
We use this marinade for all kinds of chicken pieces including wings, legs (drumsticks), breast, thighs. It works with whatever we have on hand. That being said, top 3 family favorites in our house are:
Simply mix everything in a large bowl and add the chicken pieces. Make sure each piece is coated well with the marinade.
Let it sit in the fridge for at least 1 hour, or longer if you have time.
Then cook the chicken in the oven, on the grill, or on the stovetop, whatever works best for you!
Oven:
Preheat your oven to 200°C / 400°F. Place the chicken on a lined baking sheet, leaving space between the pieces.
- Chicken shish kebab: 25–30 minutes
- Chicken wings: 20–25 minutes
- Chicken legs (drumsticks): 40–45 minutes
- Chicken thighs (boneless): 20–25 minutes
- Chicken thighs (bone-in skin-on): 45–50 minutes
- Chicken Breast: 25–30 minutes
Check that the tops are golden and the inside is fully cooked before serving.
Grill:
Heat your grill to medium-high and oil the grates before cooking. Grill the chicken for about 10–15 minutes, depending on the thickness, turning every few minutes until it’s nicely charred and cooked through.
Stovetop:
Heat 1–2 tablespoons of oil in a pan over medium heat. Add the chicken and cook for 5–6 minutes on each side.
Then lower the heat and cook for a few more minutes, flipping often, until it’s fully cooked through.
Find more about the durations in the recipe card below!
How Long Should I Keep Chicken In Turkish Chicken Marinade?
At least 1 hour is good.
If you can, go for 4–5 hours, or even overnight. The flavors soak in better and the chicken gets extra juicy.
But if you’re in a hurry, even 1 hour gives great results.
Alternative Add-ins
The Turkish chicken marinade we’ve shared here is the most basic and classic version that is used in Turkey. But of course, many people customize it to their own taste.
Here are some of the most common add-ins we use from time to time:
- 1 tablespoon pomegranate molasses
- 1 teaspoon sumac
- 1 teaspoon isot pepper (Urfa biber)
- 1 tablespoon Turkish pepper paste (biber salçası)
- 1–2 tablespoons lemon juice
Our Tips When Using Turkish Chicken Marinade
- Make shallow cuts on thick pieces (like chicken breast) before marinating. The marinade soaks in better, making the flavor stronger.
- Remove any extra marinade from the chicken pieces before placing the chicken on a tray, in a pan or on the grill.
- Don’t overcrowd the pan or tray. Leave some space so the chicken roasts, not steams. But it is okay if you’re cooking a dish like our Turkish Chicken and Potatoes.
Storage & Reheating
If you have any leftover cooked chicken with Turkish marinade, store it in an airtight container in the fridge for up to 3 days.
To reheat, place the chicken in a preheated oven at 180°C / 350°F for about 8–10 minutes, or warm it gently in a pan over low heat.
Serving Suggestions
Any chicken with Turkish marinade is often served with one or more of the following:
- Pide bread (or pita bread if it is easier to find)
- Turkish-style rice pilaf or bulgur pilaf
- Roasted or fried potatoes
- A fresh salad like çoban salata (shepherd’s salad) or mevsim salata
- A side of yogurt or cacık
- And of course, a glass of cold ayran!
We always sprinkle some chopped fresh parsley on top before serving. It makes the dish look nice and adds a bit of fresh flavor too.
Can I Make the Marinade Ahead of Time?
Since this marinade is super easy to make, you don’t really need to prepare it ahead of time.
But if you want to get a head start, our suggestion is to mix the marinade and add the chicken pieces right away, then keep it in the fridge until you’re ready to cook. That way, your chicken is already marinating and full of flavor.
Of course, you can also just prepare the marinade on its own and store it in a jar in the fridge for up to 2 days. Just give it a quick stir before using.
Just don’t reuse any marinade that’s already touched raw chicken. Always discard the leftovers.
Can I Freeze Chicken with Turkish Marinade?
We usually make and enjoy this marinade fresh, and that’s what we recommend, since it’s so quick and easy to put together.
But if you want to freeze it, yes, that’s totally possible. Just place the chicken with marinade in a freezer-safe bag or container, seal it well, and freeze for up to 2 months.
When you’re ready to use it, let it thaw in the fridge overnight.
Don’t worry if the marinade looks a bit split or curdled after thawing, that’s just the yogurt separating a little, and it won’t affect the flavor or texture once cooked.
More Turkish Chicken Recipes
- Turkish Chicken Salad
- Turkish Rice with Chicken
- Turkish Chicken Soup
- Turkish Chicken Breast
- Tavuk Doner
- Tavuk Sote (Chicken Sauté)
- Turkish Chicken Legs
As always: If you make this recipe, let us know what you think by rating it and leaving a comment below. And post a pic on Instagram too—tag @give_recipe so we can see!
Sign up for the FREE GiveRecipe Newsletter to get the new recipes into your inbox! And stay in touch with us on Facebook, Pinterest, YouTube and Instagram for all the latest updates.
📖 Recipe
Turkish Chicken Marinade
INGREDIENTS
- 1 tablespoon tomato paste
- 3 tablespoons Greek yogurt
- 1½ teaspoons paprika
- 1 teaspoon red pepper flakes
- 1 teaspoon cumin
- ½ teaspoon black pepper
- 1 teaspoon oregano
- 1 teaspoon sea salt
- 3 cloves garlic grated or mashed
- 2 tablespoons olive oil
INSTRUCTIONS
- In a large bowl, mix together all the ingredients to make the marinade.
- If using thick chicken pieces (like breasts), make 2–3 shallow cuts on each piece.
- Add your chicken to the bowl and coat it well with the marinade.
- Cover and refrigerate for at least 1 hour, ideally 4–5 hours or overnight.
- Cook your chicken using your preferred method: bake, grill, or pan-fry.
NOTES
- Chicken wings: 20–25 minutes
- Chicken legs: 40–45 minutes
- Chicken thighs (boneless): 20–25 minutes
- Chicken thighs (bone-in skin-on): 45–50 minutes
- Chicken breast: 25–30 minutes
- Chicken wings: 15–20 minutes
- Chicken legs: 25–30 minutes
- Chicken thighs (boneless): 8–10 minutes
- Chicken thighs (bone-in skin-on): 30–35 minutes
- Chicken breast: 10–12 minutes
- Chicken breast or boneless thighs: 5–6 minutes per side over medium heat, then a few more minutes on low, flipping often
- Chicken wings: 5–6 minutes per side, then cook for a few more minutes on low heat
- Chicken legs or bone-in skin-on chicken thighs: Brown each side for 6–7 minutes, then cover and cook on low heat for another 10–15 minutes until fully cooked
- If the pan gets too dry while cooking, add a splash of water to keep the chicken moist.
NUTRITION
Nutrition information is automatically calculated, so should only be used as an approximation.
Miriam says
I am not sure my earlier reply was recorded. So again: Many thanks for your suggestion. I like the combination of oil and lemon juice and expect the substitution to work well. I will confirm after I make the recipe.
Miriam says
Thank you so much for your reply. The combination of olive oil and lemon is appealing.
Miriam says
This looks like a good marinade. However, I do not use dairy products with meat and wonder if I can replace the three tablespoons of yogurt with oil, or simply omit the yogurt from the recipe.
Zerrin & Yusuf says
Hi Miriam,
Yogurt is actually the main ingredient in this Turkish-style marinade. It helps tenderize the chicken and adds a slight tang, which is traditional in many Turkish grilled chicken recipes.
That said, if you don’t use dairy, you can definitely try a mix of 2 tablespoons lemon juice and 1 tablespoon olive oil instead. This combo gives you both acidity and moisture, which are key to a good marinade.
Another option is plain, unsweetened non-dairy yogurt. It is the closest in texture and effect to regular yogurt.
Let us know if you give it a try. We’d love to hear how it turns out!