Dinners

Crispy Shawarma Chicken Thighs

So I tried Trader Joe’s pre-marinaded shawarma chicken thighs last week and you know I had to replicate it. These Crispy Shawarma Chicken thighs tasted SO MUCH BETTER than the TJ’s version and the seasoning is so easy to make.

If I could have crispy shawarma on a crunchy Greek salad every day, I seriously would and I don’t think I’d ever get over it.

I paired it with my Greek Pasta Salad for a complete meal!

AUTHOR: broccyourbody

Crispy Chicken Shwarma

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Ingredients

1 lb chicken thighs
2 cloves garlic minced
1 lemon juiced
2 tsp coriander
1 tsp cumin
1/2 tsp paprika
1/2 tsp cinnamon
1/2 tsp cardamom
1/2 tsp turmeric
1/2 tsp black pepper
1/2 tsp kosher salt
1/4 tsp cayenne
Avocado oil

Instructions

In a large bag or Tupperware, combine the chicken with the lemon, garlic, avocado oil and all the seasonings. Make sure the chicken is well coated. Refrigerate for up to 24 hours to marinate (at least give it 2 hours to marinate before cooking).
Preheat oven to 425 degrees.
Add your chicken to a sheet pan and cook for about 25-35 minutes or until cooked through. Cooking time will depend on the thickness of your chicken thighs.
Serve with a Greek salad or make a bowl with rice, greens, fresh crunchy veggies, and your favorite Mediterranean sauces. My bowl had romaine lettuce, orzo with lemon juice, feta cheese, salt & pepper, sliced cucumbers, tomatoes, eggplant hummus, tzatziki, harissa paste and feta cheese.

Notes

To make the chicken extra crispy, sear on a cast iron pan for 2 minutes each side over high heat then bake for an additional 20 minutes.

You can use chicken breasts as well, however the thighs will be more juicy!

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