Marinate 2 lbs skinless and boneless chicken thighs (about 4 thighs) in the following: the juice of 3 lemons, 3 Tbsp balsamic vinegar, 1 Tbsp fresh mint, ½ tsp each oregano and thyme (here, we used a few sprigs each fresh), 1 tsp each cumin and salt, ¼ tsp ground black pepper, and 1/8 tsp cayenne pepper. Let marinate for at least 2 hours.
To bake in the oven: Preheat oven to 425. Place chicken thigh pieces in a single layer in an 8×8 baking dish, drizzling with about ¼ cup marinade. Bake until chicken is fully cooked (about 20-25 mins), then remove from oven and cover with foil for 10 mins.
The marinade recipe is from Barbara Ghazarian’s Simply Armenian: Naturally Healthy Ethnic Cooking Made Easy https://www.amazon.com/dp/1931834067/ref=cm_sw_r_sms_api_fj-lxbY3VBSAN, but it calls for grilling the chicken. The oven instructions are from http://www.thekitchn.com/how-to-cook-boneless-skinless-chicken-thighs-in-the-oven-180140 (May 2016)
Cooking Adventures 