palestinian-chicken.md

Palestinian chicken

derived from Binging with Babish

Ingredients

• 2 cups greek yogurt
• 0.5 cup extra virgin olive oil
• 10 cloves of garlic (crushed or finely minced)
• 1 tsp ground sumac
• 1 tsp cumin
• 1 tsp coriander
• 2 tsp cinnamon
• 0.5 tsp nutmeg
• 0.5 tsp cloves
• 1 small onion (grated or finely minced)
• Ground black pepper (to taste)
  • I used about 0.5-1 tsp
• Kosher salt (to taste)
  • I used about 1-2 tsp
• 2-3 lbs boneless & skinless chicken thighs

Procedure

• Combine everything except the chicken in a bowl and season with salt and pepper to taste
• Once the marinade is seasoned to your liking, combine it with the chicken and mix to make sure everything is thoroughly coated
  • A gallon-sized ziplock bag worked well for me
• Place the mixture in the fridge and let it sit at least 2-3 hours- overnight is better.
• When ready to cook, preheat the oven to 425F
• Place a cooling rack in a sheet pan, and lay the chicken out on the rack.
  • Gets the chicken out of the drippings and helps really enhance the roasting & final crispy bits
• Let the chicken roast for 20-25 minutes, or until the internal temperature is around 160F
• Remove the sheet from the oven and let cool for 5-10 minutes
• Enjoy!