Turkish Marinade for Chicken

"I love yogurt based marinades for chicken; they seal in the moisture well. I found this one while browsing for recipes for ZWT 2006 - African/Middle East region."
photo by Julia Lynn photo by Julia Lynn
photo by Julia Lynn
Ready In:
6hrs 10mins




  • Combine all ingredients in a non-reactive bowl.
  • Add chicken, cover & refrigerate 6 hours or overnight.
  • Grill, broil or bake chicken as desired.

Questions & Replies

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  1. This is a pretty good marinade but you forgot a very important ingredient. SALT!!! I used 2 tsp. which seemed to be just about right.
  2. I diced the chicken in 2" pieces. Marinated then cooked on the grill, using indirect heat so they could be done slowly to keep the chicken tender. I used cinnamon and cumin and used 1/2 tsp. of each. They came out delicious and just the way I hoped they would taste!
  3. This recipe chicken was delicious. I cutted the breast in half and marinated overnight. <br/>I used half teaspoon cinnamon and half teaspoon cumin.<br/>Came out very tender and the flavor was perfect. <br/>I grilled the fish and I cooked the remaining marinade and served with the chicken.<br/>As we had guest I was too busy and I forgot to take the photo...I will do it next time for sure!<br/>Thanks for this recipe!
  4. This is an awesome marinade. I had it at work and had to get the recipe and try it myself! I did cut the chicken into pieces and broil them on skewers on the second rack. At first I left them under the heat for 5 minutes then I continued to flip them until they were perfectly cooked. I used the cumin but might reduce the amount next time- personal preference. Thanks, Susie.
  5. I did the marinade for 2 chicken breasts bone-in. I didn't know I had defrosted a small package with only 2 breasts LOL I used cinnamon and omitted the onion. It gave a nice taste to the chicken. But I bet it would be even tastier if the chicken would be diced. Thanks Susie. Made for Newest Zaar tag.


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