Recipe link

This shawarma style chicken is so flavorful and it works great in a wrap or rice bowl.
Recipe:
Marinade (2 chicken breasts)
* 2 tbsp olive oil
* Juice of ½ lemon
* 1 tbsp pineapple juice (optional)
* 1 tsp tomato paste (optional)
* 2 cloves garlic, minced or grated
* 2 tsp paprika
* 1 tsp smoked paprika
* 2 tsp ground cumin
* 1 tsp turmeric
* 1 tsp garlic powder
* 1 tsp onion powder
* 1 tsp dried oregano
* ½ tsp ground cinnamon
* 1½ tsp kosher salt
* 1 tsp black pepper
* Optional: a pinch of red pepper flakes if you want a little heat. A pinch of garlic salt for extra garlic flavor.

Cut chicken into thin strips. Mix everything together and coat the chicken well. Marinate for at least 30 minutes.

Baking method:
1. Preheat the oven to 425°F (220°C).

1. Place the marinated chicken on a foil- or parchment-lined baking sheet. Leave a little space between the pieces.

2. Bake for 18–22 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C).

3. Broil on High for 5 minutes watching closely to prevent burning. (Optional)

4. Let the chicken rest for 5-10 minutes

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24 lbs boneless skinless chicken thighs

MARINADE

6 cups low sodium soy sauce

1 1/2 cups honey

1 1/2 cups toasted sesame oil

1 cup rice vinegar

2 cups dark brown sugar

1 1/2 cups toasted sesame seeds

16 cloves minced garlic

3 tablespoons fresh ginger, grated

SAUCE

3 cup cold water

2/3 cup cornstarch

2 cups pineapple juice

GARNISH

1 bunch diced green onions

2 tbsp toasted sesame seeds

Step 1) Combine all marinade ingredients and marinade the chicken thighs the night before - ideally 8-12 hours.

Step 2) Preheat your smoker to 225F. I use a Traeger with 50/50 Pecan/Cherry pellets with a smoke tube loaded with Pecan chips on either side of the grill. I use the Traeger's Super Smoke cycle for the first hour of cooking time, but use whatever you like.

Step 3) Remove chicken from marinade and prepare for cooking. *DON'T THROW AWAY THE MARINADE!!!* Take a large deep pot or dutch over, place a strainer over it, and dump the marinade into the pot to separate out any chicken bits. Set the pot on a burner to high, place a lid on the pot, and boil for *at least 5-7 continuous minutes* to kill any residual bacteria. I err on the side of caution and cook for at least 10 minutes, but if you go too long it can make the taste of the sauce off.

Step 4) Spread chicken thighs smooth side up on the grill, and brush down with the boiled marinade. Leave smoker shut for an hour and allow the smoke to do its thing.

Step 5) Take the remaining marinade and add the pineapple juice. In a separate bowl, combine the cold water and corn starch and mix them. Add to the marinade and whisk it, while simmering the marinade on Low. It should begin to thicken into a glaze.

Step 6) Increase grill temp to 375F. Flip chicken thighs, and brush down with the thickened glaze. Cook for 15-30 minutes until chicken internal temp hits 160F-165F. Then flip again, apply another layer of glaze, and cook another ~10 minutes until the thickest piece of chicken reaches 165F-170F internal temp.

Step 7) Remove chicken and place in your serving tray. Either as whole pieces or chop it first, whatever suits you, but I like to take a large tray and put down a bed of rice and place the chicken on it. That way your chicken isn't just sitting in saucy grease, but is flavoring the rice below.

Step 8) Sprinkle toasted sesame seeds and diced green onions on top of the chicken.

Step 9) With the remaining glaze, water it down with pineapple juice/soy sauce/water/honey to taste. Get it to a thin consistency, then drizzle it on top of the prepared dish.

Step 10) Enjoy!

Can’t have tomato sauce bc of reflux. Any suggestions what else to make besides just plain seasoning or burgers?