Directions
- 1Add 2.5 lbs boneless chicken thighs to a large bowl.
- 2Process 1 medium yellow onion in a food processor and add it to the chicken.
- 3Add the juice of 1 large lemon, 3 tbsp tomato paste, & 2 tbsp plain or greek yogurt.
- 4Add 3-4 pinches salt, fresh cracked pepper, 1.5 tbsp thyme, 1.5 tbsp garlic powder, 1 tbsp urfa pepper (or Aleppo pepper or any other chili flakes).
- 5Mix really well, and ideally let this marinate for 2-6 hours, but even better overnight.
- 6Preheat your oven to 425F.
- 7Remove chicken from the fridge and let it come up to room temp (about 30 mins).
- 8Pack the marinated chicken tightly into a loaf pan (8.5x4.5x2.5).
- 9Place in the oven for 50 minutes.
- 10Remove the chicken from the oven and gently tilt the pan into a glass jar to remove the excess juices.
- 11Pour the juices over the chicken, then repeat.
- 12Flip loaf pan onto a cutting board and cut chicken thin slices or strips.
- 13Serve however way you want.
Ingredients
- 2.5 lbs boneless chicken thighs
- 1 medium yellow onion
- 1 large lemon, juice of
- 3 tbsp tomato paste
- 2 tbsp plain or greek yogurt
- 3 pinches salt
- fresh cracked pepper
- 1.5 tbsp thyme
- 1.5 tbsp garlic powder
- 1 tbsp urfa pepper (or Aleppo pepper or any other chili flakes)
Equipment
food processorlarge bowlloaf panovenglass jarcutting board
Tips
- You may trim off the excess fat from the chicken thighs if you prefer.
- Marinate the chicken for 2-6 hours, or even better, overnight. You can also make it right away.
- Remove the chicken from the fridge and let it come up to room temp (about 30 mins) before placing in the oven.
- Pour the juices over the chicken, then repeat. Set juices aside and use for soups.
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