Summertime is the ideal time to enjoy this colorful, fresh blend of marinated vegetables!
| Prep Time: | 25 mins |
| Cook Time: | 35 mins |
| Additional Time: | 2 hrs |
| Total Time: | 3 hrs |
| Servings: | 12 |
Ingredients
- ⅔ cup extra-virgin olive oil
- 4 tablespoons finely minced fresh garlic
- 2 medium lemons, juiced
- 4 teaspoons smoked paprika
- 4 teaspoons ground cumin
- 1 tablespoon lemon zest
- 2 teaspoons ground coriander
- 2 teaspoons crushed red pepper flakes, or to taste
- 2 teaspoons salt, or to taste
- 1 teaspoon ground black pepper, or to taste
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 3 pounds boneless, skinless chicken thighs
- 1 large onion, cut into 1/2-inch slices
- 2 tablespoons chopped fresh parsley
Instructions
- Combine oil, garlic, lemon juice, paprika, cumin, lemon zest, coriander, pepper flakes, salt, pepper, turmeric, and cinnamon in a 1-gallon resealable plastic bag. Seal the bag and gently squeeze until ingredients are well blended. Add chicken thighs, coat with marinade, squeeze out excess air, and seal the bag again. Marinate in the refrigerator for at least 2 hours, or overnight.
- When ready to cook, set one rack in the center of the oven and another about 6 inches from the broiler. Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 12×18-inch sheet pan.
- Spread onion slices onto the prepared sheet pan, then place marinated chicken thighs on top; keep as much marinade on each thigh as possible. Discard any remaining marinade.
- Bake on the center rack of the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Turn on the broiler and move the sheet pan to the upper rack. Broil until a light char develops, 2 to 3 minutes. Garnish with parsley.
- The crushed red pepper flakes add mild heat to this dish. Use more if you like!
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Reviews
Sooo good ! Will absolutely make this again. Two suggestions from other reviewers I will try: 2 onions instead of 1 ,and add kefir to the marinade.
added about 1/4 cup milk kefir to the marinade. turned out as expected, juicy. subtle, complimentary taste of cinnamon. keeper.
Fabulous! Made it as written and the spices are perfect. Only change I might suggest is to use 2 onions, one wasn’t really enough.. I served over rice and made tzatziki sauce to go with. This is a keeper!
Husband loved! It is rare for him to say how much he enjoyed this recipe. This is a keeper, thank you!
Love Love Love this recipe!!! I am normally hesitant to try a recipe that hasn’t been reviewed previously, but I was really excited when this popped up as a recommendation. I made this for dinner tonight (which I prepped yesterday and let the chicken marinate overnight). I made it EXACTLY as written (I try to always do this the first time trying a new recipe, and then tweak to my liking afterwards). I don’t typically use chicken thighs, because chicken breasts are my “go to” almost always, but again, I wanted to give this recipe a true review as written. And WOW!!!! Aside from being somewhat time consuming to assemble (trimming the chicken took me about 45 minutes alone!! Lol!), it is DEFINITELY WORTH THE END RESULT!! The chicken literally melted in your mouth and all the seasonings blended perfectly!! My teenage boys are slightly picky about new foods, and they raved about this and we will absolutely be making this recipe again and again!! I served with a buttered herb rice and it was delicious. I will continue to make the dish as written, but I think I may try playing around and making the sauce and mixing it with a shredded rotisserie chicken and putting in pitas. Anyway, hope you enjoy this recipe as much as my family did.
This recipe has become a regular meal in our rotation. It is one of the only recipes that all three of my children will eat. That includes my mostly vegetarian daughter. I make it exactly as written and serve in warm naan bread with tahini sauce, red onions and fresh tomatoes.
This is an awesome recipe! I marinated for 5 hours and made enough for two, serving it over basmati rice and a side of tomatoe and cucumber salad. WOW. Definitely a keeper. Thank you for sharing.
It looked just like the pictures and was easy to prepare.
Excellent! Family’s new favourite dish. Didn’t change a thing, quick and easy. Thank you!
This recipe is a keeper! My whole family loved it! Served it with basmati rice. Recipe says it makes 8 servings, but my family of 5 ate it all!
Overall, great blend of flavors in this baked chicken shawarma, which was so easy to make and quite tasty. I liked the addition of the red pepper as it gave a nice subtle hint of heat—not too spicy at all, mild and worked perfectly. The onions underneath the chicken were delicious as well. I made the recipe as written and think that next time I’ll cut the cinnamon amount by half, add more turmeric, and maybe little more coriander. The cinnamon was good, but was coming through flavor wise a little more than I would have liked. Those are just personal taste preferences though. I’m glad I tried making this recipe as I had no idea how easy it is to make chicken shawarma and this recipe was darn delicious overall. Served this with yellow rice, falafel, salad, and extra tahini and hot sauce I had on hand from a local Middle Eastern restaurant. Great job Bibi and thanks for the recipe!
This was fantastic! I even used it with tofu for my son who is vegetarian and he loved it. The onions on the bottom of the pan were a nice addition. I may add extra next time!
Easy & Delicious
This turned out to be a big hit with my somewhat picky family. I’d cut the recipe in half because I wasn’t sure if they’d like it, and it turns out that I should’ve made the full amount! Great flavors, I served it with Basmati rice. The only thing I didn’t have was the red pepper flakes, but it was still delish!