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Easy, quick and delicious! We love using our spicy Adobo Seco or BBQ & Roast Rub for a milder heat.
Ingredients
Zest & juice of 1/2 lemon
3 cloves garlic, crushed
½ cup olive oil (not extra virgin)
1-2 TBL Adobo Seco (for Hot) or BBQ & Roast Rub (for medium hot)
1-2 tsp salt to taste
6-8 chicken thighs
1 can chickpeas, drained and washed and drained again
2 cups cherry tomatoes, washed and drained
¼ cup parsley, chopped
Instructions
1
In a small bowl, mix lemon zest, juice, garlic, olive oil, Monsoon Coast spice and salt together until combined. Divide in half.
2
In a large bowl, add chicken and half the spice mixture. stir to evenly coat then let rest in the fridge for at least 2 hours or overnight.
3
Preheat oven to 425.
4
In another large bowl, add chickpeas and cherry tomatoes. Add the other half of the spice oil mixture and mix well.
5
Line a baking sheet with aluminum foil. Lay the chicken pieces in the middle of the sheet skin side up. Add the chickpeas and tomatoes around the chicken.
6
Roast in the oven at 425 for 30 – 40 minutes until chicken is done. Rest for 5-10 minutes.
7
Garnish with parsley.
8
Serve with rice or roasted potatoes.
Spices Used: BBQ & Roast RubAdobo Seco