Merhaba arkadaşlar!
This Turkish marinade blends everything I love about Turkish food. Where my garlic yogurt marinade is creamy and tangy, this one leans smoky—with rich tomato sauce, a touch of paprika, and those fragrant herbs I keep coming back to: mint and oregano.
This marinade brings together all the essentials at the heart of Turkish cooking. Think 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.
How to Make the Turkish Marinade
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 Chicken
You can grill, broil, bake, or pan-fry this 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.
Pair it Like a Local
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. And don't forget to end your meal with a cup of Turkish coffee.
I'd love to hear how this Turkish-inspired marinade worked out for you! Whether it was a new favorite or still needs a tweak, drop a comment below. Did you try it with chicken thighs? Add your own twist of spice? What helped—or didn't? Your feedback helps others (and me!) get even better results next time. Afiyet olsun! ♡
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Turkish Tomato Garlic Chicken Marinade
- Total Time: ~45 minutes
- Yield: Serves 4
- Diet: Gluten Free
Description
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.
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.
- Prep Time: 10 minutes (plus 30 min marinating)
- Cook Time: 12–14 minutes (stovetop)
- Category: Marinades, Chicken Recipes
- Method: Stovetop
- Cuisine: Turkish, Mediterranean
This recipe is a part of my 5 Mediterranean Chicken Marinades.
Celine says
I used chicken thighs with the marinade. I removed half of the sauce like you suggested before adding the chicken and I cooked the sauce for a little bit then added it to pasta. I ate the chicken with the pasta and yogurt. Thank you for the recipe.
Ashley says
That sounds delicious, Celine!