- 1 1/2 pounds boneless skinless chicken thighs
- 4 tablespoons lemon juice
- 4 tablespoons extra virgin olive oil
- 4 cloves garlic minced
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon turmeric
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon pepper
- chopped fresh parsley for serving if desired
Add chicken to a large ziplock bag along with all of the ingredients except the chopped fresh parsley. Cover and store in the refrigerator for at least 1 hour or overnight.
When you are ready to cook preheat oven to 425 F degrees. Place chicken in a greased baking dish and bake until golden brown and cooked through. (Mine took about 15 minutes because the chicken was on the thinner side). In the last minute or two of cooking switch the oven to Broil. Cook chicken for 1-2 minutes until golden brown and crispy.
Remove from the oven and allow the chicken to rest for a couple of minutes before slicing.
Top with chopped fresh parsley if desired. Serve the chicken in a pita or on top of a salad or over rice!