This chicken is easy and delicious, but take note that your kitchen will get smokey. Go ahead and turn on the oven fan. This is the recipe that got me to appreciate chicken thighs too. Because of the high intensity heat, it only works with the thighs (higher fat content). If you use chicken breasts, they will dry out before you have them cooked, so no substituting this time!
2 cups Italian parsley
2 cups cilantro
1-2 sprigs of mint, leaves removed from stems
2-3 garlic cloves
1.5 cups olive oil
juice of 1 lemon
4 teaspoons ground cumin
4 teaspoons smoked paprika
4 teaspoons salt
1 teaspoon ancho chili powder
2.5 lbs boneless, skinless chicken thighs cut into 1.5 inch chunks
Heat the broiler on high and place the rack about 4 inches from the broiler.
Put all ingredients, except for chicken, into a food processor and blend until smooth. In a bowl, pour 1/2 to 3/4 of sauce over chunks of chicken and toss well. Reserve some sauce for later. Either thread chicken onto skewers (after soaking them in water if they are wooden) and place on sheet pan or lay out chicken in a single layer on a sheet pan without the skewers. Broil 6-7 minutes on each side, totaling about to 12-14 minutes.
Drizzle extra sauce over the chicken and sprinkle feta cheese on top if you desire. Serve with salad, flatbread, yogurt sauce, hummus, or just roast some vegetables and enjoy with that.
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