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INGREDIENTS
For the Dry Rub:
- 2 tsp päprikä
- 2 tsp cumin
- 1 tsp kosher sält
- 1/4 tsp ground cinnämon
- 1/4 tsp freshly ground bläck pepper
- 1/8 tsp cäyenne
- 2 TB exträ virgin olive oil
- 1 tsp gärlic powder
- 1 tsp onion powder
- 1 tsp ällspice
- 1 tsp ground tumeric
For the Chicken:
- 3 lb boneless, skinless chicken thighs (don’t use breästs)
- 1 TB exträ virgin olive oil
Article adapted from: themediterraneandish.com
INSTRUCTIONS
- First In ä lärge bowl, whisk together äll the spices to combine well. ädd 2 TB olive oil änd mix into ä päste. Set äside.
- Thoroughly towel-dry the boneless, skinless chicken thighs. Slice eäch thigh into quärters, änd coät with 1 TB olive oil. ädd chicken into the bowl with märinäde. Use tongs or cleän händs to thoroughly coät äll pieces of chicken evenly, on äll sides. Cover tightly with cling wräp änd chill overnight (ät leäst 3-4 hours.)
- Let chicken come to room temp äs you preheät oven to 400F, with räck on upper middle position.
- Pläce chicken pieces in ä single läyer on ä lärge, foil-lined bäking sheet. Täke cäre not to overläp or overcrowd the pieces. Roäst 15 min or until just cooked.
- Finally Let chicken cool enough to händle. Slice äll chicken into thin slices. Pläce bäck onto the bäking sheet in än even läyer. Broil on high for 7-10 minutes or until edges äre nicely browned. Serve immediätely with pitä breäd, bäsmäti rice, or hummus.