I think I got this recipe from the Guardian originally. That was years ago and has since been adapted and re-created to suit my needs. The marinade is tangy and a little spicy and is delicious when cooked on a grill. If you want to grill them I recommend cutting the thighs into bite size pieces before marinating and then making kebabs for the grill. Big batches are best, it is no more effort to marinate and cook eight or twelve thighs as it is to do six. I always think that thighs look pretty substantial raw but they always seem to shrink quite a bit once cooked. Just don’t forget to double the below quantities You could use chicken breasts but why bother when thighs are so much tastier and moister?
Six skinless, boneless chicken thighs
1 cup extra virgin olive oil
The juice of one lemon
¼ teaspoon each of the following ground spices:
½ teaspoon of cumin
1 cinnamon stick roughly crushed into little shards
3 gloves of garlic crushed
2 tablespoons of fresh oregano roughly chopped
½ teaspoon of salt
Make some slits in the smooths sides of the chicken thighs, about an inch long and not very deep
Drop them into a gallon sized, heavy duty, zip lock bag
Add all the other ingredients
Shake and massage the chicken gently through the bag until everything looks pretty well mixed and the chicken is coated in marinade.
Marinade in the fridge for at least 8 hours
Heat your broiler to 500 f
Place the chicken onto a grill over a pan to catch the juices, discard the left over marinade
Grill until sizzling, about 15 minutes
Delicious with rice and peas.
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