Turkish Chicken Thighs ($400. Winner)

"Janice Elder won a magazine contest in March 2001 for this recipe.The photo looks great. You can either grill or broil this dish."
photo by a food.com user photo by a food.com user
Ready In:




  • Snip any large pieces of chutney.
  • In a small bowl combine chutney, honey, lime juice, mustard, ginger, and five-spice powder; set aside.
  • Trim fat from chicken thighs.
  • Grill over medium heat 12-15 minutes or until chicken is done (180 degrees F.) turning once and brushing with the chutney mixture during the last 4-5 minutes of grilling. If using a gas grill, preheat the grill and cover and do the same as above.
  • You may want to broil this by placing the chicken on a rack and broiling 4-5 inches from the heat for 12-15 minutes or until chicken is done (180 degrees F.), turning once and brushing with chutney mixture during last 4-5 minutes of broiling.
  • In a small bowl combine sesame seeds, parsley and orange peel.
  • To serve, place chicken on a serving platter.
  • Sprinkle with parsley mixture.

Questions & Replies

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  1. Great chutney glaze, even though there is nothing Turkish about it. But it is all just sweet and the chicken itself was lacking in flavor, so I did rub it with some grill seasoning before grilling. Turned out really well.
  2. Loved the flavor. But the chicken to me was a bit bland. So my solution was I mixed a little extra five spice powder (1 teaspoon), honey (1 teaspoon), and lime juice (1 teaspoon) and rubbed on the chicken. Added to a baggie and let marinate a few hours (2-4) for me. Then I grilled as suggested. One other change - my chutney is very very chunky so I put mine in the food processor and just a quick pulse. It was a bit finer, same flavor, saved time rather than hand chopping. I wanted it easier to brush on the chicken. As is, it was, it was way to chunky and most of the flavor would of fallen off. The flavor was excellent, but after making it both ways, I preferred to marinade the chicken a bit to make it more tender. The final garnish is definitely worth it. The chicken thighs were great as they are very rich and don't dry out as much as chicken breasts. I really liked the flavor. You may want to mention the type of chutney. I have a cherry, or mango, or pear, or apple. There are many brands out there. Peach and even papaya. The type of chutney can make a huge difference
  3. I made this today and my boyfriend just loved it!!! I did marinaded the chicken for 3 hrs before cooking though. The chutney added a such nice flavor!!
  4. Absolutely Awesome, I was surprised that it really didn't take that long to prepare either... great taste and easy... you can't get much better than that


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