Middle Eastern-inspired chicken is tender and juicy with crispy edges and will serve as an incredible base for your new favorite plate, bowl, or pita.
Ingredients
For the dry rub:
- 2 teaspoons ground cumin
- 1½ teaspoons smoked paprika
- 1 teaspoon each garlic powder, onion powder, allspice, and turmeric
- ½ teaspoon cayenne (this adds flavor without being “hot”－may use ¾-1 teaspoon for spicy)
- ¼ teaspoon each cinnamon and black pepper
- 2¼ teaspoons kosher salt (I use Morton kosher; use 1½ teaspoons if using table salt or 4 teaspoons Diamond Crystal Kosher)
For the chicken:
- 3 pounds boneless, skinless chicken thighs
- 3 tablespoons (42ml) olive oil
Options for serving:
- Cooked rice (basmati is nice); yogurt-tahini sauce (recipe in notes) or tzatziki; hummus (your favorite store-bought or this Classic Hummus); pita bread or pita chips; chopped greens of choice; sliced cucumbers; halved cherry tomatoes (or this simple Tomato and Cucumber Salad); slivered red onion (or Pickled Red Onions); crumbled feta; hot sauce; chopped fresh parsley; and/or a spoonful of harissa or zhug
Instructions
- In a small bowl, combine the spices. Set aside. (Tip: This step may be done in advance, and if you like the recipe, you may wish to mix up several batches of the rub to have on hand when needed. Stored in an airtight container in a cool, dry place, the spice rub will maintain freshness for many months.) Prep the chicken: Pat the chicken dry and cut each thigh into quarters. Place in a large bowl, drizzle with the olive and toss to evenly coat. Evenly sprinkle the chicken with the spice rub and toss to thoroughly and evenly coat. Cover tightly and refrigerate at least 4 hours or overnight.Cook the chicken: Before cooking, let the chicken sit at room temperature for 30 minutes or so—or in a pinch, while the oven preheats. Set the oven to 400℉ and place a rack in the upper-middle position. Cover a rimmed baking sheet with foil (no need to grease) and place the chicken pieces in a single layer, allowing a touch of space between them if possible. Cook for 15-18 minutes or until just cooked through.Remove the chicken from the oven and change the setting to broil.
- Chop then broil: Let the chicken rest until cool enough to handle, then cut into thin slices or smaller cubes (they need not be totally uniform or pretty—and keep the foil and any accumulated juices). Place the chicken back on the baking sheet in an even layer. Broil on high (from the upper-middle rack) for 5-7 minutes or until edges are lightly browned and a little crispy. (Helpful hint: If I forgot to move the rack before I started, I broil from the center rack for 5 minutes and then move to the top rack and broil for about 2 minutes more, watching closely to avoid burning.)Serving options: 1.) Serve immediately with pita bread, basmati rice, and roasted vegetables or a salad. 2). Or stuff some of the chicken in the pita and add some of the yogurt sauce, hummus, thinly sliced cucumbers, and/or greens. 3). Or make bowls by adding the chicken to a base of greens and/or rice and then topping with your choice of veggies, sauces, and other options listed above.
Notes
I highly recommend chicken thighs for this recipe. They will be tender and flavorful and won’t dry out, even when slightly over-cooked. If you substitute chicken breasts, the meat will likely be done after the first 15 minutes. The broiling step risks drying the meat.
For the yogurt tahini sauce: In a small bowl stir together ½ cup (120g) plain Greek yogurt, 1 tablespoon (15ml) lemon juice, 1 tablespoon (16g) tahini, ¼ teaspoon each ground cumin, garlic powder, and kosher salt. Stir in 1-2 tablespoons water to thin to desired consistency.
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