Persian Chicken
This marinade can be used with pork or chicken thighs because the spices and lemon flavor complement these meats beautifully.
Makes
Serving size
Ingredients
½ small sweet onion, chopped
¼ cup freshly squeezed lemon juice
1 tablespoon dried oregano
1 teaspoon garlic, minced
1 teaspoon sweet paprika
½ teaspoon ground cumin
½ cup olive oil
5 boneless, skinless chicken thighs
Instructions
- Put the onion, lemon juice, oregano, garlic, paprika, and cumin in a blender or food processor.
- Pulse a few times to mix the ingredients.
- With the motor running, add the olive oil until the mixture is smooth.
- Place the chicken thighs in a large sealable freezer bag and pour the marinade into the bag.
- Seal the bag and place it in the refrigerator, turning the bag twice, for 2 hours.
- Remove the thighs from the marinade and discard the extra marinade.
- Preheat the barbecue to medium.
- Grill the chicken for about 20 minutes, turning once, or until the internal temperature is 165°F.
Cooking Tip
For better infusion of the marinade, prick the pork or chicken all over with a fork before marinating. This will allow the flavors to penetrate below the surface.
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