- 1 lb. boneless skinless chicken thighs
- 3 Tbsp. fresh lemon juice
- 3 Tbsp. olive oil
- 4 cloves garlic, minced
- 2 tsp. fine salt
- 2 tsp. black pepper
- 4 tsp. cumin seeds, ground
- 4 tsp. coriander seeds, ground
- 2 tsp. paprika
- 1 tsp. turmeric
- 0.5 tsp. cloves, ground
- 0.5 tsp. cayenne pepper, or more to taste
Combine the marinade ingredients to a large bowl along with the chicken thighs. Marinate the chicken for 8–12 hours.
Remove the chicken from the fridge about a half hour before cooking. Now you need to decide how you're going to cook it.
On the Grill:
Place the chicken thighs on the pre-heated hot grate, close the lid and let them cook for 3–4 minutes. Turn the chicken thighs over and cook on the other side for a further 3–4 minutes or until they are fully cooked. The thickest part of each chicken thigh must reach an internal temperature of 165F.
On the Stove:
Cook the chicken thighs in a well seasoned cast iron skillet; if you can get a ribbed cast iron skillet for nice grill marks, so much the better. Cook the thighs for about 4–6 minutes per side, until fully cooked at the thickest part of each chicken thigh. Again, 165F is your target.
In the Oven:
Line a baking pan with parchment paper for easy clean up, and preheat your oven to 400F. Bake for about 25–35 minutes or until the chicken is fully cooked at the thickest part of each chicken thigh.
Serve with hot flatbread, raita, harissa, and maybe slices of ripe avocado.