This Turkish marinade blends smoky spices, tomato sauce, and garlic, with a touch of fragrant herbs. It's vibrant and perfect for baking, pan-searing, and grilling—especially when served with blistered peppers, tomatoes, and onions.
This marinade brings together all the essentials at the heart of Turkish cooking—red pepper paste, tomato sauce, dried mint, and oregano. It's basically the mirepoix of Turkish flavor, and I'm totally here for it.
Craving more healthy Mediterranean chicken recipes? Don’t miss my Lemony Grilled Chicken with herbs—juicy, herby, and so fragrant.
Marinade Details
Add the tomato sauce, olive oil, red pepper paste, chopped garlic, smoked paprika, dried mint, oregano, sea salt, black pepper, and fresh parsley to a mixing bowl.
Whisk to combine all ingredients. I like to crush the garlic with my whisk a little bit, to really bring out the garlic flavor.
Before You Marinate
Before introducing the chicken to the marinade, remove ½ cup and set it aside. In a small saucepan over medium-low heat, simmer the sauce until the mixture thickens slightly, about 5 to 7 minutes. Spoon the sauce over the cooked chicken or have it on the side.
Place chicken (thighs, breasts, or drumsticks) in a zip-top bag or shallow dish. Pour the marinade over the chicken, tossing or massaging to coat thoroughly.
Marinate in the refrigerator for at least 30 minutes or overnight for a deeper flavor.
Ways to Cook Your Turkish-Marinated Chicken
You can grill, broil, bake, or pan-fry this Turkish chicken. For the grill or broiler (if using chicken breast), cook 6-8 minutes per side over medium-high heat (or on a foil-lined sheetpan), until the internal temperature reaches 165°F. For the oven, bake at 375°F for 25-30 minutes.
On the stovetop, heat a bit of oil in a skillet over medium heat and cook the chicken for 5-7 minutes per side until golden and cooked through. Let the chicken rest before slicing.
Serve your perfectly cooked Turkish marinated chicken with kisir (Turkish bulgur salad) for crunch and bright acidity. Add a side of cacik (Turkish cucumber-yogurt sauce) to bring in a creamy, herby contrast
If you loved this Turkish marinade, don’t miss the rest of the lineup! Try my Spicy Italian Chicken Marinade brings a fiery tomato kick, while the Zesty Greek Marinade keeps it bright and citrusy. Try the Herb-Loaded Lebanese Marinade for warm, garlicky flavor, or go earthy with the Za’atar-Spiced Chicken Marinade—a tangy, sesame-forward favorite.
Mezze-Style Serving Suggestion:
Build a colorful Mediterranean spread around your Turkish chicken with these flavor-packed sides:
- Roasted red pepper walnut dip – creamy, smoky, and sweet-tart
- Hearty tomato bulgur soup – cozy, spiced, and comforting
- Cauliflower herb salad – tangy, vibrant, and meal-prep friendly
- Herbed bulgur with pomegranate & parsley – fresh, bold, and texture-rich
- Crispy spinach-feta quesadillas – golden, cheesy, and dip-worthy
- Zesty pita salad with sumac & mint – crispy, citrusy, and ultra-refreshing
Turkish Tomato Garlic Chicken Marinade
This Turkish-inspired chicken marinade is good for 2-4 pounds of chicken. It blends tomato sauce, red pepper paste, garlic, dried mint, and smoked paprika for a bold, smoky flavor. It’s quick to mix, deeply savory, and perfect for pairing with blistered vegetables or a fresh herb salad.
- Prep Time: 10 minutes (plus 30 min marinating)
- Cook Time: 12–14 minutes (stovetop)
- Total Time: ~45 minutes
- Yield: Serves 4
- Category: Marinades, Chicken Recipes
- Method: Stovetop
- Cuisine: Turkish, Mediterranean
- Diet: Gluten Free
Ingredients
- 1 (15 oz) can of tomato sauce
- 3 tablespoons olive oil
- 1 tablespoon mild red pepper paste
- 4 cloves garlic, chopped
- 1 teaspoon smoked paprika
- 1 teaspoon dried mint
- 1 teaspoon dried oregano
- 2 teaspoons sea salt
- ½ teaspoon black pepper
- ¼ cup chopped fresh parsley
- Blistered peppers, tomatoes, and onions for serving.
Instructions
- Add all of the ingredients to a bowl and whisk until well combined.
- Before adding the chicken, scoop out about ½ cup of the marinade and set it aside—this makes an excellent dipping sauce. To cook the sauce down, simply warm it in a small saucepan over medium-low heat for 5 to 7 minutes, until the sauce thickens slightly. Place aside.
- Season the chicken with salt and pepper, then place it in a resealable bag or a shallow dish and pour the remaining marinade over it. Use tongs, if needed, to coat each piece of chicken in the marinade.
- Cover and refrigerate for at least 60 minutes—or overnight if you want the flavor to really soak in.
- To cook chicken breast on the stovetop: Heat a large skillet over medium heat and add a drizzle of olive oil. Once hot, add the marinated chicken (letting any excess marinade drip off) and cook for 5–7 minutes per side, or until golden brown and the internal temperature reaches 165°F.
- Let the chicken rest for a few minutes before slicing.
- Serve with the cooked-down sauce, blistered peppers, tomatoes, and onions for the full Turkish-inspired experience.
This recipe is a part of my 5 Mediterranean Chicken Marinades.
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