Trader Joes Shawarma Chicken Thigh Recipe

This juicy, tender Trader Joes Shawarma Chicken Thigh Recipe is made with boneless chicken thighs, fresh lemon juice, and aromatic spices, and is ready in 65 minutes. Pulling the warmly spiced, perfectly charred meat from the hot oven fills the entire kitchen with incredible aromas. I always keep these simple ingredients on hand for busy weeknights.

Restaurant-Quality At Home

I used to buy the pre-packaged version from the store every single week until the price started creeping up. I quickly learned that making my own spice blend at home actually yields a much fresher flavor without the extra preservatives.

The biggest surprise was realizing how essential a tiny pinch of cinnamon is to the overall marinade. Skipping it was a huge mistake I made early on, but now I know it provides that signature warmth we all crave.

Trader Joes Shawarma Chicken Thigh Recipe Ingredients

• 1 ½ lbs boneless skinless chicken thighs
• ¼ cup olive oil
• 2 tbsp fresh lemon juice
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp ground turmeric
• ½ tsp ground cinnamon
• 1 tsp kosher salt
• ½ tsp black pepper

How To Make Trader Joes Shawarma Chicken Thigh Recipe

1. 1. Mix The Marinade: Whisk the olive oil, lemon juice, minced garlic, cumin, smoked paprika, turmeric, cinnamon, salt, and pepper in a large bowl.
2. 2. Coat The Chicken: Add the boneless skinless chicken thighs to the bowl, tossing well so the meat is completely covered.
3. 3. Marinate The Meat: Cover the bowl and refrigerate for at least 30 minutes, or up to 24 hours for deeper flavor.
4. 4. Preheat The Oven: Preheat your oven to 400°F and line a large baking sheet with parchment paper to prevent sticking.
5. 5. Bake The Chicken: Arrange the thighs in a single layer and bake for 20-25 minutes until the internal temperature hits 165°F.
6. 6. Rest And Slice: Let the chicken rest on a cutting board for 5 minutes before slicing it thinly to serve.

Recipe Tips

• Don’t skip the resting time: Letting the meat rest for 5 minutes allows the juices to redistribute, keeping the chicken tender.
• Use fresh spices: Older ground spices lose their potency quickly, so check your pantry dates for the best flavor payoff.
• Marinate longer if possible: While 30 minutes works in a pinch, leaving the meat in the fridge overnight deeply seasons every bite.

What To Serve With Shawarma Chicken Thighs

This warmly spiced poultry pairs brilliantly with a simple Mediterranean cucumber and tomato salad to cut through the richness. I also highly recommend stuffing the sliced meat into warm pita bread with a generous drizzle of garlic tahini sauce or homemade tzatziki.

How To Store

Store any leftover chicken in an airtight container in the fridge for up to four days. You can also freeze the cooked, sliced meat in a freezer-safe bag for up to three months. When you need a quick lunch, simply reheat the slices in a skillet over medium heat until warmed through.

FAQs

• Can I cook this in an air fryer? Yes, you can air fry the marinated thighs at 400°F for about 18 to 20 minutes. Just make sure you arrange them in a single layer.
• Can I use chicken breasts instead? You can substitute breasts, but they dry out faster than thighs. Reduce the baking time slightly and use a meat thermometer to prevent overcooking.
• Is this recipe spicy? Not at all. The marinade is heavily spiced for flavor, but it does not pack any actual chili heat.
• Can I freeze the raw chicken in the marinade? Absolutely. Toss the raw meat and marinade in a freezer bag and freeze for up to three months. It will marinate as it defrosts in the fridge.

Nutrition

• Calories: 280 kcal
• Total Fat: 18 g
• Saturated Fat: 4 g
• Cholesterol: 110 mg
• Sodium: 650 mg
• Total Carbohydrate: 3 g
• Protein: 24 g

Trader Joes Shawarma Chicken Thigh Recipe

Recipe by Nate Collins

Servings

4

servings

Prep time

10

minutes

Cooking time

55

minutes

Total time

1

hour 

5

minutes

Juicy, tender, and intensely flavorful, this Trader Joes Shawarma Chicken Thigh Recipe hits the spot every time. Packed with warm cumin, smoked paprika, and garlic, it is ready in 65 minutes. It is a wonderfully simple weeknight dinner your entire family will devour.

Ingredients

• 1 ½ lbs boneless skinless chicken thighs

• ¼ cup olive oil

• 2 tbsp fresh lemon juice

• 3 cloves garlic, minced

• 1 tsp ground cumin

• 1 tsp smoked paprika

• ½ tsp ground turmeric

• ½ tsp ground cinnamon

• 1 tsp kosher salt

• ½ tsp black pepper

Directions

• 1. Mix The Marinade: Whisk the olive oil, lemon juice, minced garlic, cumin, smoked paprika, turmeric, cinnamon, salt, and pepper in a large bowl.
• 2. Coat The Chicken: Add the boneless skinless chicken thighs to the bowl, tossing well so the meat is completely covered.
• 3. Marinate The Meat: Cover the bowl and refrigerate for at least 30 minutes, or up to 24 hours for deeper flavor.
• 4. Preheat The Oven: Preheat your oven to 400°F and line a large baking sheet with parchment paper to prevent sticking.
• 5. Bake The Chicken: Arrange the thighs in a single layer and bake for 20-25 minutes until the internal temperature hits 165°F.
• 6. Rest And Slice: Let the chicken rest on a cutting board for 5 minutes before slicing it thinly to serve.