This Külbastı recipe is about to become your new favorite way to cook chicken. Juicy, golden, deeply spiced chicken thighs seared on the stovetop then finished in the oven on a bed of sweet cherry tomatoes and red onion — this is Turkish home cooking at its most satisfying.

Külbastı is a classic Turkish dish traditionally made with meat cooked directly on hot coals or a griddle. This Külbastı recipe brings that same bold, smoky flavor to your home kitchen using a simple but incredibly effective technique — searing first, then finishing in a hot oven. The result is crispy skin, juicy meat and a built-in sauce from the tomatoes and onions that is absolutely incredible.

The secret? A long lemon and salt brine plus a spiced ghee butter rub with cinnamon and paprika. Trust the process — this one is special.

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Ingredients

Serves 4

For the chicken:

5 chicken legs or thighs, bone in skin on
1 tsp salt per chicken piece (for the brine)
Juice of 1 whole lemon (for the brine)

For the spiced ghee butter:

3 tbsp ghee butter
1 tsp cinnamon
1 tsp paprika
Salt and black pepper to taste

For the pan:

1 medium red onion, sliced
12oz (340g) cherry tomatoes, halved

How to Make This Külbastı Recipe

1. Brine the chicken
Place the chicken pieces in a bowl or container. Sprinkle 1 teaspoon of salt over each piece and squeeze the juice of one whole lemon over everything. Toss to coat evenly. Cover and refrigerate for at least 2 hours — but 12 hours is better and 24 hours is ideal. This brine is what makes the chicken incredibly juicy and flavorful all the way through. Don’t rush this step.

2. Make the spiced ghee butter
Mix the ghee butter, cinnamon and paprika together in a small bowl until fully combined. Set aside at room temperature so it stays soft and spreadable. This butter is the soul of this Külbastı recipe — the cinnamon and paprika combination is a classic Turkish flavor pairing that is absolutely incredible on chicken.

3. Prep the vegetables
Slice the red onion and halve the cherry tomatoes. Set aside.

4. Sear the chicken
Remove the chicken from the brine and pat dry with paper towels — dry skin is essential for a good sear. Heat an oven-safe pan — cast iron or stainless steel works best — over medium-high heat. Place the chicken pieces skin side down and sear without moving for 4–5 minutes until the skin is deep golden and crispy. Then flip and sear the other side for 2 minutes.

5. Add the vegetables
Remove the chicken from the pan temporarily and set aside. Add the sliced onion and halved cherry tomatoes to the same pan with all those beautiful chicken drippings. Cook for about 1 minute stirring gently — just enough to get them going. Place the seared chicken pieces on top of the vegetables skin side up.

6. Add the spiced ghee butter
Spoon or brush the spiced ghee butter generously over each chicken piece. Get it under the skin if you can — this is where the flavor really penetrates.

7. Finish in the oven
Transfer the entire pan to the top shelf of your oven preheated to 425°F (220°C). Cook for 20 minutes until the chicken is cooked through, the skin is deeply golden and the tomatoes have collapsed into a rich jammy sauce in the bottom of the pan.

8. Rest and serve
Let the chicken rest for 5 minutes before serving. Spoon the tomato and onion sauce from the pan generously over each piece. Serve with fresh bread, white rice or any side you like — and make sure everyone gets some of that sauce. Afiyet olsun! 🍽️

Tips for the Best Külbastı Recipe

Brine for as long as possible. The lemon and salt brine is what separates a good Külbastı from an outstanding one. 24 hours in the fridge gives you chicken that is seasoned and juicy all the way through. Even 2 hours makes a noticeable difference.

Pat the chicken completely dry before searing. Any moisture on the skin will steam instead of sear — you want that deep golden crust. Take a minute to thoroughly pat dry with paper towels.

Top shelf of the oven is important. The top shelf puts the chicken closer to the broiler element which gives you that beautiful crispy caramelized skin. Don’t put it in the middle.

Don’t waste that pan sauce. The juices from the chicken combined with the collapsed cherry tomatoes and onions create one of the most delicious sauces you will ever taste. Spoon it over everything.