Chicken Chops (Tavuk Izgara) Recipe
Marinated boneless chicken leg quarters grilled to tenderness. Served with rice and salad.
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Ingredients
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Chicken Marinade
Rice
Salad
Method
Chicken Preparation
Marinate the Chicken
In a large bowl, combine olive oil, lemon juice, minced garlic, paprika, dried oregano, salt, and black pepper. Mix well.
Add Chicken
Add the boneless chicken leg quarters to the marinade. Make sure each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably overnight.
Cooking Rice
Rinse the Rice
Rinse the long-grain rice under cold water until the water runs clear to remove excess starch.
Cook the Rice
In a saucepan, combine the rinsed rice, water, and salt. Bring to a boil over medium heat. Once boiling, reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and water is absorbed.
Preparing the Salad
Combine Salad Ingredients
In a large bowl, combine diced cucumber, diced tomato, thinly sliced red onion, lemon juice, olive oil, salt, and black pepper. Mix well and adjust seasoning to taste.
Grilling the Chicken
Serving
Plate the Dish
Serve the grilled chicken alongside a portion of rice and a generous helping of salad.
