Description
This Lebanese Lemon Garlic Chicken is a vibrant and flavorful dish featuring tender chicken marinated in a zesty blend of lemon juice, garlic, and aromatic spices such as cumin, coriander, turmeric, and paprika. Perfectly grilled or baked, it’s a healthy and aromatic entrée that pairs beautifully with fresh parsley garnish and makes for a delightful meal for any occasion.
Ingredients
Scale
Chicken and Marinade
- 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
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare the Marinade: In a large bowl or resealable bag, combine olive oil, lemon juice, minced garlic, ground cumin, coriander, turmeric, paprika, optional cayenne pepper, salt, and black pepper. Mix everything thoroughly to create a well-blended marinade.
- Marinate the Chicken: Add the chicken thighs or breasts to the marinade and coat each piece evenly. Cover the bowl or seal the bag and refrigerate for at least 1 hour, though marinating overnight is ideal for maximum flavor infusion.
- Preheat Cooking Equipment: Preheat your grill or oven to 400°F (200°C), depending on your chosen cooking method.
- Grill the Chicken: If using a grill, cook the marinated chicken over medium-high heat for 5 to 6 minutes on each side, or until the internal temperature reaches 165°F (74°C) ensuring the chicken is fully cooked and juicy.
- Bake the Chicken: If baking, arrange the chicken pieces in a single layer on a parchment-lined baking sheet. Bake in the preheated oven for 25 to 30 minutes until the chicken is cooked through and tender.
- Rest and Serve: Allow the cooked chicken to rest for 5 minutes to retain its juices. Garnish with chopped fresh parsley before serving for a fresh, flavorful finish.
Notes
- For best flavor, marinate the chicken overnight if possible.
- Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (74°C).
- The recipe allows flexibility with chicken breasts or thighs; thighs tend to be juicier and more flavorful.
- Cayenne pepper is optional and can be adjusted based on heat preference.
- This dish pairs well with rice, pita bread, or a fresh salad.
- Leftovers can be stored in the refrigerator for up to 3 days.
