Description

Ingredients

• 🐔 Boneless skinless chicken thighs, trimmed: 800 g (1.76 lb)
• 🫒 Olive oil: 45 ml (3 tbsp / 1.5 fl oz)
• 🍋 Fresh lemon juice: 60 ml (¼ cup / 2 fl oz)
• 🥛 Plain yogurt (tenderizes, optional): 60 g (¼ cup / 2.1 oz)
• 🧄 Garlic, very finely grated: 12 g (4 cloves / 0.4 oz)
• 🌶️ Sweet paprika: 6 g (2 tsp / 0.21 oz)
• 🌿 Ground cumin: 6 g (2 tsp / 0.21 oz)
• 🌿 Ground coriander: 2 g (1 tsp / 0.07 oz)
• 🌕 Turmeric: 1 g (½ tsp / 0.04 oz)
• 🌰 Allspice: 1 g (½ tsp / 0.04 oz)
• 🍂 Cinnamon: 0.5 g (¼ tsp / 0.02 oz)
• ⚫ Black pepper: 1 g (½ tsp / 0.04 oz)
• 🧂 Fine salt: 10 g (1¾ tsp / 0.35 oz)
• 🧅 Red or yellow onion, thin wedges: 200 g (1⅔ cups / 7 oz)
• 🥙 To serve: warm pita/flatbread, toum, tomatoes, cucumbers, pickles, parsley

Preparation

• Marinate
  In a bowl, whisk oil, lemon juice, yogurt, garlic, paprika, cumin, coriander, turmeric, allspice, cinnamon, pepper, and salt. Add chicken and onions; coat well. Marinate 30 min (or refrigerate up to 12 h).
• Roast hot
  Place a 30×40 cm (12×16 in) sheet pan in the oven and preheat to 230°C (450°F). When hot, lightly oil the pan, spread chicken + onions in a single layer.
• Cook
  Roast 16–18 min. Flip pieces; roast 6–8 min more until edges are browned and the thickest thigh reaches ≥74°C (165°F). For extra char, broil on high 2 min.
• Rest & slice
  Rest 5 min on the pan, then slice/shred into bite-size pieces and toss with the pan juices.
• Serve
  Stuff into warm pita with toum, pickles, tomatoes, cucumbers, and parsley—or plate over rice with a lemon wedge.

Total Time

⏱️ Prep: 15 min
🍗 Cook/Bake: 24–26 min
😌 Rest: 5 min
🕒 Total: 44–46 min

Nutritional Value

Advice

Status

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