This is one my NYT top recipes – it’s delicious! I made a few changes, like cooking the chicken in the marinade and then shredding it to get maximum spiciest across all the chicken bits. Serve with flat breads, feta, tomatoes, etc.
2 lemons, juiced
½ c plus 1 TBSP olive oil
6 cloves garlic, peeled, smashed
1 tsp salt
2 tsp black pepper
2 tsp ground cumin
2 tsp paprika
½ tsp turmeric
A pinch ground cinnamon
Red-pepper flakes, to taste
2 lbs boneless, skinless chicken thighs
1 large red onion, peeled and quartered
4 TBSP chopped fresh parsley
Combine the lemon juice, 1/2 c olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red-pepper flakes in a large bowl. Add the chicken, and toss well to coat. Cover, and store in refrigerator all day or overnight.
Preheat oven to 425. Dump the chicken and marinade on to a sheet pan, and toss once to combine, spreading everything evenly across the pan.
Roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then shred into bits. Scatter the parsley over the top.
Serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.