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–+ servings
Golden brown chicken drumsticks baked with Turkish marinade, topped with fresh parsley on a parchment-lined baking tray.
5 from 1 vote

Turkish Chicken Marinade

By Zerrin & Yusuf
A simple and classic Turkish chicken marinade made with yogurt, tomato paste, garlic, and spices. It makes any cut of chicken tender, juicy, and full of flavor.
Yields: 4 servings
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PREP 2 minutes
COOK 40 minutes
TOTAL 42 minutes

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

This marinade is enough for 1 kilo (about 2 pounds) of chicken pieces.
Here’s how long to cook different chicken parts using this marinade:
In the oven (200°C / 400°F):
  • 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
On the grill (medium-high heat): 
  • 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
Grilling times may vary depending on heat level and thickness. Flip often and keep an eye for even cooking.
On the stovetop:
  • 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.
No matter which method you use, the internal temperature of the chicken should be 74°C / 165°F for safe results.

NUTRITION

Calories: 83kcalCarbohydrates: 3gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 1mgSodium: 627mgPotassium: 111mgFiber: 1gSugar: 1gVitamin A: 596IUVitamin C: 2mgCalcium: 36mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

ADDITIONAL INFO

Course Dinner
Cuisine Turkish
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