Spicy Turkish BBQ Chicken Thighs with Garlic Yogurt Marinade

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Chicken breast is leaner, while drumsticks are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is more budget-friendly.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories, while sour cream is usually less expensive.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika adds depth of flavor, while cayenne is often cheaper.

In a large bowl, mix garlic, pureed or grated onion, smoked paprika, turmeric, cumin, salt, black pepper, dried thyme, lemon zest, lemon juice, olive oil, chili paste and yogurt.

Cut chicken thighs into bite size and add to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 2 hours or overnight for deeper flavour. Thread (not too tight) on skewers once ready, just prior cooking.

Thread each type of vegetable (peppers, tomatoes) onto separate skewers for even cooking.

Make a dressing using olive oil, thyme, garlic, and balsamic vinegar. This will be used to coat veggies while cooking.

For the garlic yogurt sauce, combine yogurt, garlic, lemon juice, cumin, and salt. Add chopped coriander (cilantro). Mix well and set aside.

Preheat a BBQ or grill to high heat. Lightly oil the grates to prevent sticking.

Grill the chicken for 6-8 minutes per side, on the higher part of BBQ so it doesn’t burn and cooks through. Rotate and brush with olive oil a few times. It should be a slight golden brown and cooked through, with an internal temperature of 165°F – 75°C when ready. Place on the lower BBQ grate for a minute, so the chicken chars for that BBQ flavour. Remove when you have enough char to your liking.

Grill each vegetable skewer separately, start without dressing. Then turn. Once you have light char marks, coat with dressing, repeat a few times. Cook until tender and slightly charred (approximately 8-10 minutes for peppers, 5-6 minutes for tomatoes). This can vary considerably with each BBQ.

Arrange the vegetable skewers and chicken skewers on a large serving platter. Brush vegetables with leftover dressing. Serve with the garlic yogurt sauce on the side. Garnish with fresh cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens