Spicy Chicken Thighs with Israeli Salad


  • 2 lbs to 2 ¼ lb boneless skinless chicken thighs
  • 2 Tbsp ground cumin
  • 2 Tbsp ground coriander
  • 8 cloves minced garlic cloves
  • 2 tsp kosher salt
  • 6 Tbsp olive oil
  • ¼ tsp cayenne
  • 2 tsp turmeric
  • 1 tsp ground ginger
  • 1 tsp ground black pepper
  • 2 tsp allspice
  • 2 extra large tomatoes
  • 1 English cucumber
  • ½ medium red onion
  • 1 red bell pepper
  • 1 yellow bell pepper
  • ½ cup herbs (Italian parsley or cilantro, or a mix)
  • zest of one lemon
  • lemon juice (start with ½ a lemon, more to taste)
  • 4 Tbsp olive oil
  • salt and pepper, to taste


  1. Place cumin, coriander, minced garlic, salt, olive oil, cayenne, turmeric, ginger, black pepper, and allspice in a bowl and mix.  (Or pulse in a food processor to make a paste.) 
  2. Preheat the oven to 350 degrees.  Rub chicken on all sides with the marinade and let sit about 20 minutes while you make the salad.  (Or up to 24 hours refrigerated)
  3. To make the salad:  Chop the tomatoes, cucumber, red onion, red and yellow peppers, and herbs into a very small fine dice. The smaller, the better.  Place in a large bowl and toss with the lemon zest, olive oil, lemon juice, salt, pepper.
  4. Grill chicken on a pre-heated BBQ, on medium high heat, closing the lid to the BBQ, until all sides have nice grill marks, about 8 minutes each side. Finish chicken in a 350 degree F oven until cooked all the way through, about 10 minutes.

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