Ingredients
⅓cupolive oil,plus more for brushing
3tbspfresh lemon juice
1tbspgarlic,minced
1½tspground cumin
1½tsppaprika
1tspground coriander
¼tspground cinnamon
¼tspturmeric
1tspsalt and freshly ground black pepper
2lbschicken thighs,trimmed boneless, skinless
Preparation
In a mixing bowl or liquid measuring cup, whisk together the olive oil, lemon juice, garlic, cumin, paprika, coriander, cinnamon, turmeric, salt, and pepper.
Place chicken in a gallon-size resealable bag, pour marinade over chicken then seal bag while pressing out excess air.
Rub marinade over chicken, transfer chicken to the refrigerator, and allow to marinate at least 1 hour and up to 6 hours.
Preheat oven to 425 degrees F. Brush a rimmed 18×13-inch, preferably dark coated, baking sheet with 1 tablespoon olive oil.
Remove chicken from marinade and space evenly apart on the baking sheet. Roast in preheated oven for about 30 to 40 minutes until cooked through and edges are crisp.
Remove from oven and allow to rest 2 minutes then cut into bits. Serve in pita or with rice along with desired toppings.
