Turkish-style grilled chicken
Middle Eats · ♥ 19.8K likes · 999.1K views · 9 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole onion
Process an onion to a fine paste, then squeeze it in a sieve or cheesecloth so only the onion juice is left - the most concentrated way to marinate with onion.
Turkish-style onion juice marinade
- 2 tbsp yogurt
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp cumin
- 1 tbsp red pepper paste
Combine the onion juice with 2 tbsp yogurt, 1 tsp salt, 1 tsp black pepper and half a teaspoon of cumin.
- 1 tbsp tomato paste
- ¼ cup olive oil
- 2 cloves garlic
Add a tablespoon each of red pepper paste and tomato paste, a quarter cup of olive oil and two cloves of minced garlic, and mix to a smooth marinade.
- 500 g chicken thighs
Mix in 500 g chicken thighs until every piece is thoroughly coated and leave at least 10 minutes, or a few hours in the fridge.
Lazy wire-rack grilling
Set a wire rack over an oven tray, brush it with vegetable oil and lay the chicken pieces out with small gaps between them.
- flatbreads
- Aleppo pepper
- paprika
- sumac
- oregano
- 1 cloves garlic
For the bread, make an oily spice rub of Aleppo pepper, paprika, sumac and oregano, brush it onto plain flatbreads and toast them a few minutes.
- 2 tbsp mayonnaise
- 2 tbsp yoghurt
- ¼ tsp salt
- ¼ tsp oregano
- ¼ tsp mint
- 1 tbsp lemon juice
For the garlic sauce, microwave a garlic clove 20 seconds to remove the raw flavour, then combine with 2 tbsp each mayonnaise and yoghurt, a quarter teaspoon each of salt, oregano and mint, and a tablespoon of lemon juice.