Shawarma Chicken

don't u wanna wanna shawarma

By now, you’ve probably noticed the elephant in the room… I am addicted to chicken.

I’ve avoided coming to terms with this since 2016 when a doctor reviewed some of my bloodwork and asked if I ate a lot of chicken (I said yes). She said something in my labs gave her that indication… Anyway, she recommended I take a break (I didn’t).

This recipe may be my favorite chicken thigh recipe I’ve ever eaten. It’s up there with Brennan’s Chicken. Yes, you can use chicken breasts too, but be sure to change your cooking method (either grill or follow my foolproof stovetop chicken breast 7-7-7 formula). Grilling also works for boneless thighs, but they can burn easily so I actually prefer stovetop on a cast iron—comes out perfect every time.

The only thing you really need to know is this: marinating the night before is a really good idea. At the very least, try for 6 hours. If you have the shawarma spice blend already made or on hand already (hi, paid subscribers who received my blend in the mail!), marinating is as easy as throwing the chicken, spice and garlic in a Ziploc. I like to double or triple the spice blend just to have it around so I can easily throw the marinade together in 5 minutes. Couldn’t be easier as long as you have what you need and think a day (or morning) in advance.

Boneless/skinless chicken thighs are the most foolproof and easiest type of chicken to make at home and make delicious. Just trust me. Breasts would need to be grilled (a la Perfect Grilled Chicken method) or cooked stovetop using my foolproof 7-7-7 formula.

This chicken goes well with a fresh chopped salad (a very good salad, pistachio-pomegranate salad, or greek), and grilled/roasted peppers and onions too if you’re feeling fancy.

📸 @im_p_foxy

TOOLS:

• Measuring spoons

• For boneless, skinless thighs: I recommend a cast iron skillet, but any skillet that gets nice and hot will do. Preferably one with high sides and definitely a lid.

• For breasts: a grill, or a skillet AND a meat thermometer (must have both if doing stovetop)