Description
A vibrant and aromatic Lebanese-style chicken dish marinated in a zesty blend of lemon, garlic, and spices. Grilled or baked to juicy perfection, this Middle Eastern favorite pairs beautifully with rice, salad, or flatbread.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs or breasts
- 1/3 cup olive oil
- 1/4 cup fresh lemon juice (about 2 lemons)
- 6 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- In a large bowl or resealable bag, combine olive oil, lemon juice, garlic, cumin, coriander, turmeric, paprika, cayenne (if using), salt, and pepper. Mix well.
- Add chicken pieces and coat evenly with the marinade. Cover or seal and refrigerate for at least 1 hour, preferably overnight for best flavor.
- Preheat grill or oven to 400°F (200°C).
- If grilling: Grill chicken over medium-high heat for 5–6 minutes per side, or until internal temperature reaches 165°F (74°C).
- If baking: Place chicken in a single layer on a baking sheet lined with parchment. Bake for 25–30 minutes, or until cooked through.
- Let rest for 5 minutes before slicing. Garnish with fresh parsley and serve.
Notes
- Serve with Lebanese rice, garlic sauce (toum), or a side of fattoush or tabbouleh.
- Can be made with bone-in chicken; just adjust cooking time accordingly.
- Leftovers are great in wraps or over salads.
- Prep Time: 10 minutes (+ marinating time)
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Grilling or Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 1g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 110mg