MEDITERRANEAN CHICKEN – Keto Recipes
MEDITERRANEAN CHICKEN
1. First, grab 2-2.5 pounds of chicken thighs and season with sea salt, put in the fridge for 2-3 hours. This will hold up really well, so feel free to make in large batches for meals throughout the week.
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2. Once you’re ready to make it, it’s best to bring the check in and let it get up to room temperature, or about an hour. Then cut the chicken into whatever sizes
you want. I like them about two inches.
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3. For the marinate, grab a mortar, grab 6-7 garlic cloves, a pinch of sea salt, then make a paste.
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3. Add the garlic to the chicken, then add 1.5 tablespoons cumin, 2 tablespoons paprika, tiny pinch of cinnamon (like 1/8 of a tsp), a couple punches dried oregano, sea salt, pepper, 2 tablespoons olive oil, 1/4 cup high quality velvety tahini, and juice from a lemon. If you like spicy, chop up some green pepper and throw it in there too!
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4. Mix everything well with your hands, cover, then let sit for 2-6 hours. The longer, the better for the flavors.
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5. These would be amazing grilled over charcoal, but if you don’t have a grill, you can use a cast iron pan. Get it to medium high heat, add some olive oil, and cook them up until nice and golden/crispy on the outside (internal temp at least 165F)
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6. Important: these can stick, so flip them a few times quickly at first when you put them on the grill.
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7. Top with some sumac and fresh herbs of choice – mint, tarragon, or oregano would go great.
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8. When you’re ready, serve it up with your favorite fixings, top a salad with it, make a sandwich, or just devour straight up.
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This is hands down one of my favorite protein sources.
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ENJOY.
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#lowcarb #mediterraneanfood #mealprep #keto #ketorecipes #lowcarbrecipes #goodmoodfood #healthyrecipes #healthyfoodshare #whatsonmyplate #persianfood #chickenrecipes #igreels
Credit to: @shredhappens
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