Place the chicken thighs along with the rest of the shawarma ingredient into a Zip Lock bag or large bowl and then toss to coat. Cover and marinate in the refrigerator for at least 3-hrs or up to 24-hrs.

Take the chicken out of the fridge to temper 20 minutes before you intend to cook it.

Preheat a gas or charcoal grill to medium-high heat. Place the chicken on the grill, and cook for 6-8 minutes or until the underside is caramelized and the chicken releases from the grill, then flip and cook for an additional 8-10 minutes. Check for doneness with a meat thermometer, the internal temperature should reach at least 160F.

Preheat a cast iron pan over medium-high heat. Place the chicken into the pan in a single even layer – you may need to do this in batches, depending on the size of your pan. Cook for 8-10 minutes (depending on the thickness of the chicken) or until the underside is caramelized and the chicken releases from the pan, then flip and cook for an additional 5-7 minutes. Check for doneness with a meat thermometer, the internal temperature should reach at least 160F.

Preheat your oven to 425 F. Arrange the marinated chicken on a sheet tray in a single even layer. Bake for 25 minutes, turning halfway through. After 25 minutes turn the oven to broil and broil for five minutes or until the chicken is caramelized and slightly charred.

Arrange the cooked chicken on a large plate or platter. Serve with Garlic White Sauce on the side.

Add all of the ingredients to a small mixing bowl – whisk until thoroughly combined.