4 chicken thighs, boneless and skinless
2 cloves of garlic, mashed
1 tablespoon of paprika hot or sweet
1 cup of plain Greek yogurt
2 medium onions cut into rings
1 tablespoon of canola or grapeseed oil
1 tablespoon of cumin powder
salt
dried thyme chopped to taste
4 chicken thighs, boneless and skinless
2 cloves of garlic, mashed
1 tablespoon of paprika hot or sweet
1 cup of plain Greek yogurt
2 medium onions cut into rings
1 tablespoon of canola or grapeseed oil
1 tablespoon of cumin powder
salt
dried thyme chopped to taste
Make small incisions in the meat and rub with garlic
Mix paprika with yogurt and season the chicken
Refrigerate for 3 hours to marinate
In a pan, grill the chicken for about 20 minutes
Pour the marinade over the meat gradually as it cooks
In a skillet, sauté the onion with oil and cumin until caramelized
Season with salt and dried thyme chopped to taste
Place the chicken in a baking dish and top with the caramelized onion
