3-4 big chicken thighs on the bone with skin, ideal for braai's, bakes and casseroles. The darker meat is always the juiciest part of the chicken.

Choose chicken thighs over chicken breasts when you make easy chicken recipes and you’re in for a real treat. Chicken thighs are less expensive than chicken breasts plus they boast more iron and have almost twice the zinc. Chicken thighs are more forgiving of overcooking since they have a little more fat than chicken breasts. This chicken thigh recipe is easy and flavorful.

Turkish Chicken Thighs (serves 4-5)

The acidity of the yogurt helps tenderize the chicken and keep it moist. If you can't find hot paprika, substitute 2 teaspoons sweet paprika and 1/4 teaspoon cayenne.

Ingredients

• 8 bone-in FREE RANGE chicken thighs, (2 Packets from Red Barn), skin removed, trimmed
• 1 tablespoon lemon juice
• 1 cup plain yogurt
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 2 teaspoons hot paprika
• 1 1/2 teaspoons dried mint
• 1/2 teaspoon salt

• Preparation

• Place chicken in a large bowl. Add lemon juice and toss to coat. Whisk yogurt, garlic, ginger, paprika, mint and salt in a separate bowl. Pour the yogurt mixture over the chicken and stir to coat. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
• Position rack in upper third of oven; preheat broiler. Remove the chicken from the marinade (discard marinade). Place the chicken on a broiler rack and broil until browned on top, about 15 minutes. Reduce oven temperature to 400°F and bake until the chicken is juicy and just cooked through, about 15 minutes longer. (Thigh meat will appear dark pink, even when cooked through.) Serve immediately.

Tips & Notes

• Chicken thighs are higher in fat than other cuts, but have the benefit of full-flavored, juicy meat. To minimize the fat, be sure to remove the skin and trim thighs thoroughly. For quick cooking, choose boneless, skinless thighs. When slow-cooking, such as braising, bone-in thighs work best because they will retain their moisture better. Two 2- to 3-ounce boneless thighs yield a 3-ounce cooked portion.