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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Time to marinate is not included in cooking time. This chicken is great in the oven as it is written, but works equally well on the grill. Ingredients:
2 large lemons, juiced |
6 tablespoons oil |
6 garlic cloves, smashed |
1 tablespoon fresh thyme, chopped (or 1 tsp dried) |
1 teaspoon paprika |
1 teaspoon cumin |
1/2 teaspoon cayenne pepper |
8 -10 chicken thighs, skinless and boneless |
salt and black pepper, to taste |
Directions:
1. Combine first 6 ingredients in a large plastic ziploc bag.
2. Add chicken and seal bag, then turn well to coat all pieces with the marinade.
3. Place bag in refrigerator for 8 to 24 hours, turning occasionally.
4. Remove bag from refrigerator one hour before baking.
5. Preheat oven to 450*.
6. Place the chicken in a roasting pan and season with salt and pepper.
7. Pour any remaining marinade over the chicken.
8. Roast for 15 minutes.
9. Reduce heat to 375* and continue to roast 30 minutes or more if necessary until chicken is done.
10. Baste with the pan juices every 10 or 15 minutes.
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