Saturday, March 13, 2010

Grilled Chicken Thighs and Drumsticks (Izgara Tavuk Budu)

This recipe was also made in the middle of the Rocky Mountains of Canada with a beautiful view of nature as mentioned in the last post. The grilled chicken turned out to be very moist and flavorful. The first weekend we made this (slightly a different version), I did not document it. Since it turned out so good, the following weekend, I tried to remember the ingredients and their proportions. This time I documented them and created this post. Enjoy

5 skinless and boneless chicken thighs
5 chicken drumsticks
½ garlic clove
1 tsp blackening spice
1 tsp dried oregano
1 tbsp red pepper sauce
2 tbsp olive oil
1 tbsp vinegar
1 ¼ tsp sea salt
Flat bread (optional)

With a sharp knife, stab the chicken drumsticks from 4-5 different places so that the marinade seeps into the flesh of the chicken and cooks faster.

In a large bowl, mix all the ingredients except chicken.

When all the ingredients are married together, add the chicken and cover all the chicken with marinade.

Refrigerate for 5 hours. Heat an outdoor grill or oven broiler. Cook chicken about 10 minutes on each side.

Lay out some flat bread on a plate and place the chicken on the flat bread along with onion salad and grilled vegetables.

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Sook said...

Oh those grilled chicken looks so dang good! yum!

Özlem said...

Bayılırım ızgarada tavuk butlarına, harika olmuş, ellerine sağlık

tasteofbeirut said...

This is one appetizing meal! I miss the BBQ! I am going to have to reuse it soon!

Elra said...

Oh my gosh, I am absolutely drooling! Looks delicious.

Soma said...

Topped on a flat bread this sounds like a perfect backyard fun meal in the midst of the mountains. Would have loved to be in a place like that.

Anonymous said...

This grilled chicken sounds super flavorful!

Anonymous said...

what is blackening spice please? is there a Turkish name for it so I can get from my local Turkish supermarket?

Mediterranean Turkish Cook said...

Anonymous, actually I should have indicated this in my post, but the blackening spice I used is mainly used in cajun cooking for fish and chicken. The spices included in the mix do vary, but usually the spices in the mix are: salt, black pepper, paprika, cayenne and oregano. Some blackening mix can have more of these ingredients, or less or some of them. Any large supermarket should have blackening spice mix.