This recipe is based off of one posted by Grazed & Enthused. It is quite similar, so I don’t want to take credit here, but I adjusted it to be low-FODMAP and nightshade free. That is why the Lebanese is in quotes… there is no garlic! I wasn’t sure what else to call this though.
This chicken turned out SO delicious. It is a relatively simple recipe that would be great to serve at a dinner party. I’ve fallen in love with chicken thighs over the last year, especially skin on so I can get that delicious crispy chicken.
Crispy Lebanese Chicken Thighs
6 bone-in, skin-on chicken thighs
Juice of 1 lemon
1 tbs. of olive oil plus another 1 tsp- 1tbs for cooking
1 tbs. dried oregano
1/2 tsp. cinnamon
1/2 tsp. turmeric
1/2 tsp. salt
Mix 1 tbs. of olive oil and all of the other ingredients, except the chicken, in a small bowl. Place the chicken in a ziplock bag and pour the marinade over it. Zip the bag closed and rub the chicken around in the marinade, making sure everything gets covered.
Let sit in the fridge for AT LEAST 30 minutes.
Heat 1/2 tbs. olive oil in a nonstick, large skillet over medium heat. Once oil sizzles when you flick some water onto it, place the chicken thighs skin side down. Cook for about 10 minutes, until skin is nice and crispy.
Flip the chicken over and cover the pan. Cooking for another 5-8 minutes until chicken is almost done. Remove the cover and let cook until chicken is completely done. You may flip the chicken at this point again to get a nice fresh crisp on the skin before serving.