Equipment
Ingredients
- 1 Tbsp Coriander ground
- 1 Tbsp Cumin ground
- 1 Tbsp Cardamon ground
- 2 cloves Garlic minced
- 2 lbs Chicken Thigh boneless skinless
- 2 tsp Smoked Paprika
- 2 tsp Salt
- 1 tsp Black pepper
- 2 Tbsp Lemon Juice
- 3 Tbsp Avocado Oil
- 1 tsp Cayenne Pepper optional
- 1 whole White Onion split in half
- 1 whole Roma Tomato
Instructions
- Combine all seasonings in a large bowl and mix well. Preheat oven to 375 F1 Tbsp Coriander, 1 Tbsp Cumin, 1 Tbsp Cardamon, 2 cloves Garlic, 2 tsp Smoked Paprika, 2 tsp Salt, 1 tsp Black pepper, 2 Tbsp Lemon Juice, 3 Tbsp Avocado Oil, 1 tsp Cayenne Pepper
- Add chicken and marinade for a minimum of 30 minutes.2 lbs Chicken Thigh
- Begin layering the chicken thighs rotating about 45 degrees as you stack each one on top of the other down the vertical skewer. Top the end of the skewer with the onion half and Roma tomato
- Add chicken to the oven and bake for about 45 minutes. After 45 minutes begin basting the chicken with the juices and rotate the pan 45 degrees every 15-20 minutes (about another hour) or until the internal temp reaches 175F and the juices run clear.
- Remove the chicken to let it rest while you prepare any garnishes. Slice the chicken right on the skewer down vertically.