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e.r.walters
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Start with 2.5 lbs boneless chicken thighs. Trim off the excess fat as you wish and place inside a large bowl.
Drizzle the chicken with about 1 tbsp of olive oil, then season with a couple pinches of salt and pepper, and some spices. I used 1.5 tbsp garlic powder, 1.5 tbsp sweet paprika, ¼ to ½ tsp cayenne pepper, 1 tbsp oregano, 1 tbsp Aleppo pepper, ½ tsp cumin, ½ tsp cinnamon. To make the chicken extra juicy, I also add 2 tbsp yogurt, 1.5 tbsp tomato paste, the juice of half large lemon.
Mix it super well, then thinly slice ½ large yellow onion and mix it in with the chicken. If you can, let this marinate for 2-3 hrs or overnight, but if you want to make it right away, you can.
When you’re ready to eat, let the chicken come up to room temp while you pack it inside a loaf pan (the size of my loaf pan is 8.5x4.5x2.5). Place it in the oven for 50-55 mins at 425F.
Remove your chicken from the oven, tilt the pan over a glass container to pour out the excess juices. I usually pour this over the chicken before serving, or sometimes use it as a base for soups.
Flip the loafpan over a cutting board and cut chicken into strips, and serve it up!