Chicken with Turkish Marinade Recipe
Chicken with Turkish Marinade Recipe
I visited Turkey many times, but my strongest memory of this incredible country starts on a windy evening on the island of Gokceada. At the time, more than 8 years ago, the island was a go-to destination for kite surfers. There wasn’t much tourism on the island and the little market close to the marina was the meeting point for everyone looking to eat. Most of the surfers visiting the island were staying with locals, renting rooms for weeks during the windy season.
I was familiar with the mainstream Turkish dishes from several Istanbul trips, but during that summer I experienced the rural, authentic foods that were simple, full of flavor and absolutely delicious.
Our host, Beste, was a wonderfully kind and joyful woman. She didn’t speak English, we didn’t speak Turkish, but somehow, between the salty winds and summer flavors, we enjoyed spending time in the little garden in front of the house, surrounded by cats and goats.
Everything she cooked was packed with flavor, color and joy. The food was summerish and simple – chicken, fish or goat cheese with a variety of veggie dishes. My favorite was – and still is – the Chicken with Turkish marinade.
It’s a simple base for multiple ways to cook chicken, and the Turkish flavors instantly bring me back to the windy island.
SERVINGS: 4 servings
PREPPING TIME: 2 minutes
COOKING TIME: 20-30 minutes
INGREDIENTS
- 2 chicken breasts, skinless, boneless, trimmed to zero visible fat
- 1 tablespoon paprika
- 1/2 tablespoon garlic powder
- 1/4 tablespoon salt
- 1/4 tablespoon dried mint
- 1/4 tablespoon stevia sweetener
- 1/4 tablespoon onion powder
- 1/8 tablespoon ground cumin
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground cinnamon
INSTRUCTIONS
The Turkish marinade
Mix all the herbs and spices together.
Chicken is a great choice for this marinade, as the meat itself has a neutral taste and relatively high water content, and it soaks up layer after layer of flavor.
Turkish marinade adds a deliciously rich flavor to chicken. You can cook the meat as skewers or simply as filets, oven baked, grilled or pan seared. Marinating the chicken for 12-24 hours adds layers of flavor to the meat and this makes everything tastier.
The chicken
Cut the chicken breast in 4 filets of approximately equal size or, if you decide to go for the skewers, the meat should be diced into 1 inch cubes.
Add 1/4 cup of water to the spices, and let it rest in the fridge in a closed container for a minimum of 12 hours.
I recommend cooking the marinated meat on skewers with bits of shallots, green bell peppers and grape tomatoes. It’s a delicious mix of flavors and textures and the meat is tender and delicious. I prefer to broil the meat for this recipe in the oven, at 450 degrees Fahrenheit. Cooking time is 20-30 minutes, depending on whether or not you opt for skewers or fillets. Make sure you turn the meat on all sides to get a nice, golden roast .
For a complete meal, simply pair the skewers with a fresh parsley and tomato salad for a light and tasty meal or check for recipes for the veggies in your menu .
The spices mixed in the Turkish marinade offer a rich flavor that develops into multiple layers of taste, depending on the way one decides to prepare the meat. #
It is a simple, delicious and flavorful way of eating healthy and low-calorie.
NUTRITION
For 4 servings: Total estimated calories: around 277 calories.
The macronutrient breakdown for the recipe is approximately 53g protein, 8g carbohydrates, and 1g fat.
Per serving 70 calories, 13.2 g proteins, 2 g carbs, 0 g fat .
It’s always best to use a kitchen scale to measure the weight of the chicken breasts for accurate cooking and nutrition tracking. Please note that these are estimates and the actual nutrient content may vary based on the specific ingredients and cooking method used.
Meet Cori
Hi! I'm Cori
I'm a nutritionist, coach, fitness trainer, and entrepreneur. But above all, I am a curious human being, a part-time geek, and a full-time dreamer. I love to study, passionate about cooking, and do my best to understand the underlying emotional layer that keeps us going.
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