Ingredients:

  • 1 ½ lbs (680g) boneless, skinless chicken thighs
  • 5 cloves garlic, minced
  • 2 Tbsp (30ml) olive oil
  • 2 Tbsp (30ml) lemon juice, freshly squeezed
  • 1 tsp lemon zest
  • 1 Tbsp (8g) smoked paprika
  • 1 Tbsp (2g) dried oregano
  • 1 tsp (2g) ground cumin
  • 1 tsp (6g) salt
  • ¼ tsp (0.5g) cayenne powder (or more, to taste)
  • ¼ tsp (0.5g) black pepper
  • 3 cups cooked white rice (approx 1 cup uncooked rice)
  • 1 cup (240ml) hummus (store-bought or homemade)
  • 2 Persian cucumbers, thinly sliced (or 1 English cucumber, halved lengthwise, seeded, and sliced)
  • 1 pint (280g) cherry tomatoes, halved
  • ½ cup (120ml) pickled red onion (store-bought or homemade)
  • ¼ cup (30g) crumbled feta cheese
  • 4 pita breads, warmed

Instructions:

  1. Whisk together the marinade ingredients in a large bowl. Add the chicken thighs and toss to coat evenly. Cover and refrigerate for at least 1 hour, or up to overnight.
  2. Preheat grill to medium-high heat. Oil the grates. Grill chicken for 5-6 minutes per side, or until internal temperature reaches 165°F (74°C). Let rest for 3 minutes, then dice or slice. OR Preheat oven to 400°F (200°C). Grease a baking dish. Place chicken in the baking dish and bake for 20-22 minutes, or until internal temperature reaches 165°F (74°C). Let rest for 3 minutes, then dice or slice.
  3. Place rice in the bottom of each bowl. Top with diced chicken, a generous spoonful of hummus, sliced cucumbers, halved cherry tomatoes, pickled red onion, and crumbled feta cheese.
  4. Serve immediately with warm pita bread on the side.