Prep time: 10 minutes plus marinade time
Bake time: 30-40 minutes
Serves: 6
Ingredients:
1 - large red onion, sliced
1 bunch - parsley, chopped
1 bunch - cilantro
6 cloves - garlic
3 - lemons, juiced
½ cup - grape seed oil or melted coconut oil
6 cloves - garlic
1 teaspoon - pink Salt
2 teaspoons - fresh ground pepper
1-2 tablespoons - cumin
2 teaspoons - paprika
½ teaspoon - cinnamon
2 teaspoons - turmeric
½ teaspoon - red pepper flakes
2 pounds - boneless, skinless chicken thighs
Directions:
To make the marinade, chop parsley, garlic and slice onions. Place in a bowl.
Add lemon juice, grape seed oil, pink salt, ground pepper, cumin, paprika, cinnamon, turmeric and red pepper flakes to the bowl with the parsley, cilantro, garlic and onions. Mix well and set aside.
Place chicken in a large bowl or container that has a lid.
Pour over chicken. Toss well to coat. Cover with a lid or a piece of parchment paper and plastic wrap.
Place in fridge for 1 hour to 12 hours. The longer the chicken marinades, the better the flavor.
To Cook:
Pre-heat oven to 425.
Oil a baking dish. Place marinated chicken in, one layer, in the sheet pan, with the onions and the rest of the marinade. Roast chicken until brown and crispy for about 30-40 minutes.
Remove from the oven and let rest for 3 minutes.
You can serve it with sliced tomatoes, cucumber, hummus, tahini and a Paleo Coconut Wrap whole grain/gluten free pita, or lavash
Download the recipe PDF here.
