• In a mixing bowl, whisk together the greek yogurt, shawarma seasoning, paprika, garlic powder, onion powder, salt, pepper, lemon juice, orange juice, and olive oil.
• Place the chicken thighs in a large ziploc bag with the yogurt marinade and shake until all pieces of chicken are fully coated. Place the marinated chicken in the refrigerator for 6-8 hours. Do not marinate beyond 12 hours.
• When ready, preheat the oven 425° F with a sheet pan inside on the middle rack. Once preheated, remove the sheet pan and arrange the chicken thighs in a single layer. Bake for 20 minutes or until the internal temperature has reached 170° F and the edges are crisp. If you like them extra crisp, remove the pan from the oven and preheat the broiler to high. Broil for 3-4 minutes or until crisp to your liking (careful not to overcook).

Air Fryer Instructions

• Preheat the air fryer to 375° F. Arrange the chicken thighs in the air fryer basket in a single layer and air fry for 10 minutes, flip and cook 6-8 minutes or until the internal temperature has reached 170° F and the edges are crisp.
• I like to serve these chicken thighs with Labne Dip and a side salad.