Turkish Skin-On Chicken Breasts
Turkish Skin-On Chicken Breasts
These Turkish chicken breasts are highly flavorful and can be either baked or grilled. The marinade is yogurt-based, giving it a slight tang with the addition of lemon juice and the tomato paste. You can also use this marinade on other chicken parts, lamb, and even fish. Use boneless skinless chicken cut into cubes and grill on skewers to make kabobs.
Servings: 4
Equipment
- parchment paper
- baking pan
Ingredients
- 4 boneless skin-on chicken breasts
- 1 cup Greek yogurt
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 6 garlic cloves minced
- 2 tbsp tomato paste
- 1 tbsp Aleppo pepper flakes
- 1 tbsp sea salt
- 1 1/2 tsp ground cumin
- 1 tsp paprika
- 1 tsp black pepper
- 1/8 tsp ground cinnamon
Instructions
- Mix all of the marinade ingredients together.
- Marinate the chicken breasts for at least 8 hours, preferably overnight; making sure to get the marinade under the chicken skin.
- Preheat the oven to 400°. Line a baking sheet with parchment paper. Place the breasts on the pan.
- Bake for 35-40 minutes until the skin is crispy and the internal temperature reads 165°.
