Turkish Grilled Chicken Recipes

GRILLED TURKISH-STYLE CHICKEN WINGS RECIPE

Steps:

• In a medium bowl, stir together pepper paste, olive oil, parsley, garlic, and pomegranate molasses with a rubber spatula until well combined. Stir in salt, isot pepper (if using), cumin, and paprika. Transfer 1/2 cup (120ml) pepper paste mixture to a small bowl and set aside. (If you're marinating the chicken wings overnight, cover and refrigerate this pepper paste mixture until you're ready to grill the wings.)
• Combine chicken wings and remaining pepper paste mixture in a 1-gallon zipper-lock bag. Seal bag, pressing out as much air as possible. Massage bag until wings are evenly coated in marinade. Lay bag flat on a rimmed baking sheet and refrigerate, turning bag occasionally, for at least 1 hour and up to 24 hours.
• Set up grill for skewers (see note), making sure to adjust distance between bricks to match the length of your skewers. Light 2/3 chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals over half the channel between the bricks, creating a modified two-zone direct fire .

TURKISH GRILLED CHICKEN

Steps:

• Mix all ingredients, except the chicken in a large bowl or large zip-lock bag.
• Place the chicken in the bowl or bag, ensuring the chicken is well coated, and refrigerate for at least 2 hours or overnight.
• Preheat your grill and place the foil with edges curled up to retain the marinade.
• Put the chicken and onions on the foil with the marinade and "sauté" the chicken and onions until they begin to brown, turn and sauté until done, about 10 to 12 minutes.

GRILLED CHICKEN WITH YOGURT MARINADE

Steps:

• In a large bowl, combine the yogurt, garlic, oregano, thyme, olive oil, salt and pepper. Zest the lemon over the bowl, reserving the rest of the lemon for serving. Whisk until smooth.
• Add the chicken thighs, toss to coat, then cover and refrigerate for at least 3 hours, or up to 24. Remove chicken from the refrigerator 30 minutes before cooking.
• If using a grill, clean and oil the grates. Set the grill to medium-high or heat a grill pan slicked with olive oil on the stovetop over medium-high. Grill the chicken for 6 to 8 minutes on each side (depending on the thickness of the thighs), covering the grill halfway through if necessary to retain heat, until cooked through.
• Transfer the chicken thighs to a platter and squeeze half the lemon over them. Sprinkle with salt, pepper and parsley, and serve with lemon wedges on the side if desired.

TURKISH GRILLED CHICKEN

Steps:

• Spatchcock the chicken (cut out the backbone and depress chest to flatten).
• You may want to check the internet for the exact procedure.
• Rub spice mixture all over the chicken.
• Smear chicken with the olive oil.
• Grill on medium heat for 20 min per side.

TURKISH CHICKEN KEBABS

Steps:

• Whisk yogurt, lemon juice, olive oil, ketchup, garlic, red pepper flakes, salt, cumin, black pepper, paprika, and cinnamon together in a bowl.
• Place chicken thigh halves into the yogurt marinade and coat them thoroughly on all sides. Cover bowl with plastic wrap and refrigerate 2 to 8 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Using 2 skewers for each kebab, thread half of the chicken thighs onto each pair of skewers making a fairly thick "log" shape.
• Place kebabs on grill. Do not try to turn them until they begin to unstick from the grill, 3 or 4 minutes. Turn kebabs and grill the other side 3 or 4 minutes; turn. Continue cooking and turning until chicken is no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).