1In a large bowl, whisk together the Greek yogurt, olive oil, lemon juice, minced garlic, cumin, smoked paprika, coriander, turmeric, cinnamon, cayenne pepper, salt, and black pepper until the marinade is smooth and fully combined.
2In a large bowl, whisk together the Greek yogurt, olive oil, lemon juice, minced garlic, cumin, smoked paprika, coriander, turmeric, cinnamon, cayenne pepper, salt, and black pepper until the marinade is smooth and fully combined.
3In a large bowl, whisk together the Greek yogurt, olive oil, lemon juice, minced garlic, cumin, smoked paprika, coriander, turmeric, cinnamon, cayenne pepper, salt, and black pepper until the marinade is smooth and fully combined.
4Add the chicken thighs to the marinade, tossing to coat every surface thoroughly.
5Add the chicken thighs to the marinade, tossing to coat every surface thoroughly.
6Add the chicken thighs to the marinade, tossing to coat every surface thoroughly.
7Cover the bowl and refrigerate for at least 2 hours, or overnight for deeper flavor.
8Cover the bowl and refrigerate for at least 2 hours, or overnight for deeper flavor.
9Cover the bowl and refrigerate for at least 2 hours, or overnight for deeper flavor.
10Preheat your oven to 375°F (190°C).
11Preheat your oven to 375°F (190°C).
12Preheat your oven to 375°F (190°C).
13Line a loaf pan with parchment paper, leaving an overhang on the sides to make removal easier.
14Line a loaf pan with parchment paper, leaving an overhang on the sides to make removal easier.
15Line a loaf pan with parchment paper, leaving an overhang on the sides to make removal easier.
16Spread the sliced onion evenly on the bottom of the loaf pan.
17Spread the sliced onion evenly on the bottom of the loaf pan.
18Spread the sliced onion evenly on the bottom of the loaf pan.
19Stack the marinated chicken thighs tightly on top of the onions, pressing down to fit them snugly.
20Stack the marinated chicken thighs tightly on top of the onions, pressing down to fit them snugly.
21Stack the marinated chicken thighs tightly on top of the onions, pressing down to fit them snugly.
22Cover the loaf pan with foil and bake for 45 minutes, allowing the chicken to cook gently in its own juices.
23Cover the loaf pan with foil and bake for 45 minutes, allowing the chicken to cook gently in its own juices.
24Cover the loaf pan with foil and bake for 45 minutes, allowing the chicken to cook gently in its own juices.
25Remove the foil, increase oven temperature to 425°F (220°C), and bake for another 15–20 minutes, until the edges become crispy and the top is golden brown.
26Remove the foil, increase oven temperature to 425°F (220°C), and bake for another 15–20 minutes, until the edges become crispy and the top is golden brown.
27Remove the foil, increase oven temperature to 425°F (220°C), and bake for another 15–20 minutes, until the edges become crispy and the top is golden brown.
28Let the chicken rest in the pan for 5–10 minutes.
29Let the chicken rest in the pan for 5–10 minutes.
30Let the chicken rest in the pan for 5–10 minutes.
31Lift it out using the parchment overhang, then slice thinly for serving.
32Lift it out using the parchment overhang, then slice thinly for serving.
33Lift it out using the parchment overhang, then slice thinly for serving.
34Enjoy in pita or flatbread with garlic sauce and veggies if desired.
35Enjoy in pita or flatbread with garlic sauce and veggies if desired.
36Enjoy in pita or flatbread with garlic sauce and veggies if desired.
Ingredients
2 lbs boneless, skinless chicken thighs
2 lbs boneless, skinless chicken thighs
2 lbs boneless, skinless chicken thighs
1 large onion, sliced
1 large onion, sliced
1 large onion, sliced
1 Nonstick spray or parchment paper
1 Nonstick spray or parchment paper
1 Nonstick spray or parchment paper
0.25 cup plain Greek yogurt
0.25 cup plain Greek yogurt
0.25 cup plain Greek yogurt
0.25 cup olive oil
0.25 cup olive oil
0.25 cup olive oil
3 tablespoons lemon juice
3 tablespoons lemon juice
3 tablespoons lemon juice
5 cloves garlic, minced
5 cloves garlic, minced
5 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon ground cumin
1 tablespoon ground cumin
1 tablespoon smoked paprika
1 tablespoon smoked paprika
1 tablespoon smoked paprika
2 teaspoons ground coriander
2 teaspoons ground coriander
2 teaspoons ground coriander
1 teaspoon ground turmeric
1 teaspoon ground turmeric
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 teaspoon ground cinnamon
1 teaspoon ground cinnamon
0.5 teaspoon cayenne pepper
0.5 teaspoon cayenne pepper
0.5 teaspoon cayenne pepper
1.5 teaspoons salt
1.5 teaspoons salt
1.5 teaspoons salt
1 teaspoon black pepper
1 teaspoon black pepper
1 teaspoon black pepper
1 Pita or flatbread
1 Pita or flatbread
1 Pita or flatbread
1 Garlic sauce or tahini
1 Garlic sauce or tahini
1 Garlic sauce or tahini
1 Pickled onions
1 Pickled onions
1 Pickled onions
1 Chopped lettuce, tomato, cucumber
1 Chopped lettuce, tomato, cucumber
1 Chopped lettuce, tomato, cucumber
Equipment
large bowlloaf panfoil
Tips
For extra caramelization, briefly broil the sliced chicken after baking.
Yogurt in the marinade keeps the meat extra tender; don’t skip it.
This recipe works well with boneless, skinless chicken breast, but thighs are juicier and more flavorful.
Marinating overnight gives the best flavor.
Leftovers are delicious in salads, wraps, or grain bowls.