Description
Whether you grill or roast this simple, budget-friendly meal, it’s bound to make its way into your regular rotation.
Ingredients
- 1/4 cup lemon juice (about 2 lemons)
- 4 tablespoons olive oil, (divided)
- 4 cloves garlic, (minced)
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon red chili flakes
- 1/8 teaspoon cinnamon
- 2 pounds boneless, skinless chicken thighs
- sumac for sprinkling, (optional)
Instructions
For the chicken:
- In a non-reactive bowl, mix the lemon juice, 2 tablespoons of the olive oil, garlic, salt, and spices (paprika, cumin, coriander, turmeric, red chili flakes, and cinnamon).
- Toss in the chicken thighs, making sure they are well coated. Cover with plastic wrap and refrigerate for 4-12 hours.
- When ready to cook, drain off any excess marinade and toss the chicken with the remaining 2 tablespoons olive oil.
To grill (15-20 minutes cook time)
- Turn the grill on medium-high, so it reaches a temperature of about 450ºF.
- Once hot, grill the chicken for about 8-10 minutes per side, with the grill closed. Check it every so often to make sure it’s cooking evenly. Cook until it is cooked through to a temperature of 165ºF
- Sprinkle with sumac, if desired, and serve with any of the suggestions below.
To Roast (20-30 minutes cook time)
- Preheat the oven to 425ºF.
- Spread the chicken on a baking sheet and cook for 20-30 minutes, or until it is cooked through to a temperature of 165ºF.
- Sprinkle with sumac, if desired, and serve with any of the suggestions below.
Notes
For serving:
Naan from Paleo Soups & Stews
Pita from The New Yiddish Kitchen
Lemon Tahini Dressing
Tzatziki
A salad of tomatoes, cucumbers, olives and avocado, tossed with lemon juice, olive oil, and fresh herbs