Chicken Shawarma recipe with warming spices & Middle Eastern flavors, it's naturally low carb, keto, Paleo, whole30, a healthy grilled chicken recipe.
Add the chicken shawarma marinade ingredients to a large ziplock bag along with the chicken thighs.
Marinate chicken for 1 - 8 hours, or overnight.
Remove the chicken from the fridge about 20 minutes before cooking and allow to come to room temperature.
You'll need a hot gas or charcoal grill. Place the chicken thighs onto the hot grill grates and close the lid and let them cook for 3-4 minutes. Turn the chicken thighs and cook the other side for a further 3-4 minutes or until they are fully cooked
Using a thermometer check that the thickest part of each chicken thigh has an internal temperature of 165F
I prefer to cook boneless Skinless chicken thighs in a well seasoned cast iron skillet, if you can get the cast iron grill pan that will give you lovely grill marks on your chicken.
Cook the chicken thighs for about 4-6 minutes per side, and until fully cooked at the thickest part of each chicken thigh.
Using a thermometer check that the thickest part of each chicken thigh has an internal temperature of 165F
Line a sheet pan with parchment paper for easy clean up, don't use foil as the chicken will stick to it.
Preheat oven to 400F
Bake for about 25 - 35 minutes or until the chicken is fully cooked at the thickest part of each chicken thigh.
Using a thermometer check that the thickest part of each chicken thigh has an internal temperature of 165F
3g net carbs per serving
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