Ingredients
- 1/4 cup lemon juice
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic minced
- 2 1/4 teaspoons ground cumin
- 2 1/2 teaspoons smoked paprika
- 3/4 teaspoon turmeric
- 1/2 teaspoon ground cinnamon
- 1 1/4 teaspoons salt plus more to taste
- 3/4 teaspoon black pepper
- 1 1/2 pounds boneless skinless chicken thighs
- 1/2 cup Greek yogurt for sauce
- 3 1/2 teaspoons extra-virgin olive oil for sauce
- 1 clove garlic minced (for sauce)
- 1/8 teaspoon crushed red pepper flakes for sauce
- 4 pita breads or thin tortilla wraps for serving
- Chopped lettuce, cherry tomatoes, and sliced cucumbers for serving (optional)
Instructions
- In a large bowl, combine lemon juice, olive oil, minced garlic, cumin, paprika, turmeric, cinnamon, salt, and pepper. Mix well.
- Add chicken thighs to the marinade. Ensure each piece is well-coated. Cover and refrigerate for at least 2 hours, preferably overnight.
- Preheat oven to 425°F. Place the marinated chicken onto a baking sheet and bake for 25-30 minutes or until fully cooked and slightly crispy.
- In a small bowl, mix Greek yogurt, olive oil, minced garlic, and red pepper flakes. Add salt to taste and adjust seasoning as needed.
- Slice the baked chicken. Serve with warm pita bread or thin tortilla wraps, a dollop of yogurt sauce, and other preferred toppings, such as lettuce, tomatoes, or cucumber.
