Turkish Chicken Marinade

This is my fail-safe chicken marinade — the one I reach for when I want flavour without thinking too hard. Creamy yogurt, onion, garlic, lemon and warm spices are blended into a smooth paste that makes any cut of chicken juicy, tender and deeply delicious.

It doesn’t matter what cut you’re using or how you plan to cook it. Thighs, breast, wings, bone-in pieces, even a whole chicken — oven, grill or BBQ — this marinade just works. Turkish cuisine boasts the most succulent meat dishes. Exotic spices bring layers of complexity and warmth in the form of simple marinades that can be prepared well in advance.

The bonus of marinating any meat, is that you can easily create tender, juicy results that have flavour for days! This recipe is quick, simple and versatile - just whizz up a batch and slather it over any kind of chicken and you'll be amazed what magic it brings.

This recipe is part of my Mediterranean and Quick & Easy Mediterranean collections, where you can discover all that this style of cooking can offer you as a home cook.

What's Ahead?

Why this marinade never lets me down

I use this recipe so much, because it works for any cut of chicken and any cooking method too, I love it in the summer for grilling, but also in the colder months for roasting - it's got me covered all year round.

It works because it really injects flavour! Because everything is blended smooth, the flavour coats evenly and penetrates properly, given the right amount of time to develop. No patchy seasoning, no guessing, no last-minute fixes.

Stuff You'll Need and How To...

This is my base recipe, but I'll adjust it or use alternatives from time to time depending on what I have at home. Stick with these ingredients and you'll be fine, they're tried and tested over 30+ years!

• Yoghurt (plain) - this acts as flavour and tenderiser.
• 1 onion - more flavour and more tenderiser.
• Lemon - a sharpness + yes, you've guessed, more tenderiser!
• Olive oil, paprika, cumin, garlic and salt & pepper bring the warm spiced flavour of the Med.

Making the marinade couldn't be easier, all you need to do is blend all the ingredients together until smooth and that's it. It's ready to coat the chicken (I usually use a zip-lock bag).

As a rule, I'll leave it to work its magic for anywhere between 4-24 hours. Longer is better, so for this recipe, planning is key. Leave it in the fridge to work its magic for as long as you can - you'll taste the difference.

A chicken cooking guide (by cut & method).

As a rule of thumb, chicken should be cooked until the thickest part reaches a temperature of 75ºC/165ºF Here are some cooking guides for various cuts and methods.

Variations on the base recipe

I'll change up the base recipe sometimes, if I want to add a different flavour note, while still keeping it in the Turkish universe. Here are a few additions you can add to the mix:

• Aleppo Pepper or Pul Biber as it's known in Turkey can add a little soft chilli heat and colour (add 1-2 tsp).
• Za'atar - a Middle Eastern spice mix is used widely in Turkey and adds a wonderful fragrant herbaceous note to the marinade (add 2 tsp).
• Sumac - is a sour berry spice that adds a zingy sharpness like lemon to the final flavour (add 1-2 tsp).
• Biber Salçasi - is a mild to hot chilli paste from Turkey and it can be used to add a hit of chilli to the marinade if like me, you love spice. If you can't find Biber Salçasi, use Harissa paste as a substitute (use 1-2 tsp).
• Fresh herbs - Lift the freshness and fragrance with fresh herbs - I'll use a small bunch of parsley, mint, dill or thyme or a combination of a few or all.
• Dried herbs - Dried herbs bring a real warmth and are quite different to fresh. Try dried mint or dill for this marinade especially, they're wonderful (add 1-2 tsp).

Storage and make-ahead

• The marinade keeps 2–3 days in the fridge

• Chicken can be frozen in the marinade for up to 3 months - defrost overnight in the fridge before cooking.

Ready to get cooking?

This isn’t just a showpiece recipe — it’s a safety net. The kind of thing you keep in your back pocket for busy nights, weekend BBQs, or when you just want chicken to turn out well without effort.

Once you’ve made it a few times, you won’t need the recipe — just the idea. And don't tell anyone just how easy it is, bask in the glory of having them think you're a Turkish culinary magician!

More Turkish recipes

If you liked this Turkish delight, I'm sure you'll love some more of my favourite Turkish recipes.

• Turkish Rice Pilav with Orzo (Sehriyeli Pilav)
• Çılbır (Turkish Eggs)
• Turkish Mücver (Zucchini Fritters)
• Cacik (Turkish Yoghurt & Cucumber)

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