Steps
- In a large zip-top bag, mix 1 large minced garlic clove, 1 tablespoon of ground coriander, 1 tablespoon of ground cumin, 1 tablespoon of ground cardamom, 1 teaspoon of cayenne pepper, and 2 teaspoons of smoked paprika.
- Add 2 teaspoons of salt, 2 tablespoons of lemon juice, 3 tablespoons of olive oil, and black pepper. Add 1kg of boneless, skinless chicken thighs, massage to coat, and refrigerate for 24 hours, or at least 3 hours.
- Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Cook the chicken in batches for 4-5 minutes, until charred, then turn and cook for 3-4 minutes, until it reaches 165°F / 74°C. Rest for 5 minutes, then slice.