Ingredients:

  • 2 lbs boneless, skinless chicken thighs, sliced into 1-inch strips
  • 1/4 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 6 cloves garlic, minced
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/2 tsp ground cinnamon
  • 1/2 tsp red pepper flakes
  • 1.5 tsp sea salt
  • 1 tsp coarsely ground black pepper
  • 1 cup full-fat Greek yogurt
  • 2 tbsp tahini
  • 1 tbsp lemon juice (for sauce)
  • 1 clove garlic, grated (for sauce)
  • 1 pinch salt

Instructions:

  1. Slice the boneless, skinless chicken thighs into 1-inch wide strips to maximize surface area for charring.
  2. In a large mixing bowl, whisk together the olive oil, 3 tablespoons of lemon juice, minced garlic, paprika, cumin, coriander, turmeric, cinnamon, red pepper flakes, sea salt, and black pepper.
  3. Toss the chicken strips in the marinade until evenly coated. Let marinate for at least 30 minutes at room temperature.
  4. Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
  5. Spread the chicken across the sheet pan in a single layer. Use strategic spacing—close enough to retain moisture but far enough apart to allow rendered fat to crisp the edges.
  6. Roast for 25 minutes, or until the chicken is cooked through and the edges are mahogany-colored and crispy.
  7. While the chicken roasts, prepare the Garlic Yogurt Sauce by whisking together the Greek yogurt, tahini, 1 tablespoon of lemon juice, grated garlic, and a pinch of salt.
  8. Serve the chicken warm in pita bread or over basmati rice with sliced red onions, cucumbers, and tomatoes.