Lebanese Lemon Garlic Chicken

Let me introduce you to a dish that’s bold, zesty, and totally unforgettable: Lebanese Lemon Garlic Chicken. This isn’t your average chicken dinner—it’s a flavor-packed experience. We’re talking juicy chicken marinated in fresh lemon juice, loads of garlic, warm Middle Eastern spices, and then roasted or pan-seared until golden and irresistible. The smell alone will have your mouth watering.

It’s the kind of recipe that’s simple enough for a weeknight but tastes like something you’d order at your favorite Mediterranean spot. The bright citrus and aromatic garlic work their magic in the marinade, infusing the chicken with flavor all the way through. Trust me, this one’s going to earn a permanent spot in your dinner rotation.

Why You’ll Love Lebanese Lemon Garlic Chicken

This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re looking to spice up your weekly meal plan or impress guests with something special, this dish brings both comfort and wow-factor to the table. Here’s why it’s a favorite:

Versatile: Serve it with rice, roasted veggies, or wrap it in warm pita with a drizzle of yogurt sauce—there’s no wrong way to enjoy it.

Budget-Friendly: Chicken thighs or breasts, lemon, garlic, and a handful of spices—that’s it!

Quick and Easy: Minimal prep, simple steps, and the oven (or stovetop) does most of the work.

Customizable: Like more heat? Add chili flakes. Want a grilled version? Fire up the BBQ—it’s amazing that way, too.

Crowd-Pleasing: The tangy, garlicky marinade is a guaranteed hit with both kids and adults.

Ingredients in Lebanese Lemon Garlic Chicken

Let’s break down the flavor magic happening here:

Chicken Thighs or Breasts

Juicy, tender, and perfect for soaking up all that bold marinade flavor.

Fresh Lemon Juice

The star of the show—adds brightness, tang, and helps tenderize the chicken.

Garlic

LOTS of it. It’s sharp, savory, and absolutely essential.

Olive Oil

Helps carry the flavors and keeps everything juicy and golden.

Ground Cumin

Earthy and warm—adds that signature Middle Eastern touch.

Ground Coriander

A little citrusy, a little nutty—balances the lemon beautifully.

Paprika

Brings a subtle smokiness and gorgeous color.

Salt and Pepper

Simple, but essential for rounding out all the flavors.

Optional: Chili Flakes or Cayenne

For a little heat, if you’re into that.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Preheat Your Equipment

Preheat your oven to 400°F or get your skillet hot on the stove if you’re pan-searing.

Combine Ingredients

In a bowl or zip-top bag, mix the lemon juice, garlic, olive oil, and spices. Add the chicken and coat well.

Prepare Your Cooking Vessel

Use a baking dish or sheet pan for oven roasting, or a heavy skillet (cast iron is great) for stovetop cooking. Lightly grease with olive oil.

Assemble the Dish

Place the chicken in a single layer and pour any extra marinade over the top. If roasting, add some lemon slices for extra citrusy goodness.

Cook to Perfection

Bake for 25–35 minutes (depending on cut and thickness) or sear on the stovetop for 6–8 minutes per side until golden and cooked through.

Finishing Touches

Let the chicken rest for a few minutes after cooking. This helps the juices redistribute and keeps everything tender.

Serve and Enjoy

Serve warm with rice pilaf, warm pita, a fresh salad, or garlicky yogurt sauce for dipping. Your kitchen will smell like heaven.

Nutrition Facts

Servings: 4
Calories per serving: Approx. 300–350 (depending on chicken cut and oil used)

Preparation Time

Prep Time: 10 minutes
Marinate Time: 30 minutes to 2 hours (longer = more flavor!)
Cook Time: 30 minutes
Total Time: About 1 hour (with marinating)

How to Serve Lebanese Lemon Garlic Chicken

Here are some delicious ways to plate this flavorful dish:

With Rice Pilaf: Fluffy rice with toasted vermicelli is a classic pairing.
In a Wrap: Stuff into pita with lettuce, tomato, cucumber, and a dollop of toum or yogurt sauce.
With a Salad: Tabouli, fattoush, or a simple cucumber-tomato salad works beautifully.
On a Mezze Platter: Serve alongside hummus, baba ganoush, olives, and warm pita.

Additional Tips

Marinate Longer: The longer it sits, the deeper the flavor. Overnight is ideal if you have time.
Use Bone-In Thighs: For the juiciest results and extra flavor.
Grill It: This chicken is incredible grilled—get those char marks and a smoky edge.
Double the Batch: It makes amazing leftovers for wraps, salads, or bowls.
Add Herbs: Fresh parsley or cilantro right before serving adds a lovely pop of color and freshness.

FAQ Section

Q1: Can I use bottled lemon juice?
A1: Fresh is best, but bottled will work in a pinch—just reduce the quantity slightly to avoid bitterness.

Q2: How long should I marinate the chicken?
A2: At least 30 minutes, but up to overnight for the best flavor.

Q3: Can I freeze the marinated chicken?
A3: Yes! Freeze it raw in the marinade, then thaw and cook when ready.

Q4: What cut of chicken works best?
A4: Boneless thighs are super juicy, but breasts work great too—just don’t overcook.

Q5: Can I make it spicy?
A5: Absolutely—add chili flakes, cayenne, or a spoonful of harissa.

Q6: Is this recipe dairy-free?
A6: Yes, totally dairy-free and naturally gluten-free too!

Q7: Can I use a different oil?
A7: Avocado oil or sunflower oil are good neutral substitutes if needed.

Q8: What if I don’t have coriander?
A8: You can skip it or use a little extra cumin for a more smoky, earthy flavor.

Q9: Can I cook this in the air fryer?
A9: Yep! Air fry at 375°F for about 15–18 minutes, flipping halfway through.

Q10: What’s the best sauce to serve with it?
A10: Garlic toum or a lemony yogurt sauce is perfection.

Conclusion

Lebanese Lemon Garlic Chicken is one of those recipes that’s bursting with fresh, bold flavor but still ridiculously easy to make. It’s bright, garlicky, juicy, and just a little smoky—everything you want in a go-to chicken dish. Whether you’re serving it as a weeknight dinner or part of a beautiful mezze spread, this dish always delivers. So go ahead, give it a try—your taste buds will thank you.

Print