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Ingredients
2 tablespoons (30 ml) lemon juice
2 tablespoons (30 ml) olive oil
4 garlic cloves (24 g), finely mashed
1 1/2 teaspoons (4.5 g) kosher salt
2 teaspoons (4.6 g) ground black pepper
1 teaspoon (2.5g) cumin
2 teaspoons (4g) paprika
1/2 teaspoon (3g) turmeric)
t teaspoon (2g) ground coriander
pinch ground cinnamon
pinch red pepper flakes
2 pounds (900g) boneless skinless chicken thighs
Directions
- Prepare the marinade by mixing all of the ingredients except for the chicken. Add the chicken and coat well. Refrigerate for at least 1 hour and up to 12 hours.
- When ready to cook, heat a grill and cook until internal temperature reaches 180 Fahrenheit. The chicken will be safe to eat at 165 Fahrenheit, but will have a better texture at 185.
- Remove from grill, tent with foil, and allow to rest for 10 minutes. This will help retain juices. Slick thinly against the grain and serve with pita, tuom (Lebanese garlic paste), and sliced tomatoes, cucumbers, and onions.