Boldly flavored: Citrusy lemon and garlic combine with warm spices for deep, delicious taste.
Juicy and tender: The marinade keeps the chicken moist and flavorful.
Versatile: Great served with rice, salad, flatbread, or roasted veggies.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) • Chicken pieces (thighs, breasts, or drumsticks) • Fresh lemon juice • Garlic cloves, minced • Olive oil • Ground cumin • Ground coriander • Paprika (optional) • Salt and black pepper • Dried oregano or thyme • Fresh parsley for garnish • Lemon zest (optional) • Red chili flakes (optional for heat)
Directions
Make the marinade: In a bowl, whisk together fresh lemon juice, minced garlic, olive oil, ground cumin, coriander, paprika (if using), oregano, salt and pepper.
Marinate the chicken: Place the chicken pieces in a shallow dish or large resealable bag. Pour the marinade over the chicken, making sure each piece is well coated. Cover and refrigerate for at least 30 minutes, or up to several hours for deeper flavor.
Prep for cooking: Preheat your oven or grill to medium‑high heat. If baking, lightly oil a baking dish.
Cook the chicken: Place the marinated chicken on the grill or in the prepared baking dish. Cook until the chicken is fully cooked, juicy, and slightly charred (if grilling) or golden (if baking). Turn halfway through the cooking time for even browning.
Rest and garnish: Remove the chicken from heat, let it rest for a few minutes, then garnish with chopped fresh parsley and lemon zest.
Servings and timing
Serves 4 people.
Marinating time: 30 minutes to 4 hours
Prep time: 10–15 minutes
Cook time: 20–30 minutes
Total time: 1 hour (including marinating)
Variations
• Herb marinade: Add fresh mint or cilantro to the marinade for extra herbal notes. • Spicy Lebanese: Toss in a pinch of Aleppo pepper or red chili flakes for heat. • Yogurt marinade: Add a couple of tablespoons of plain yogurt to make the chicken extra tender and tangy. • Grilled version: Grill the chicken over charcoal or gas for smoky flavor.
Storage/Reheating
• Refrigerator: Keep leftover chicken in an airtight container for 2–3 days. • Freezing: Store cooked chicken in freezer‑safe containers for up to 2 months; thaw before reheating. • Reheating: Warm gently in the oven or microwave until heated through, or slice cold for salads and wraps.
FAQs
What cut of chicken is best for this recipe?
Boneless, skinless chicken thighs are juicy and flavorful, but breasts or drumsticks also work well.
Can I marinate this overnight?
Yes, marinating overnight helps deepen the flavors, but avoid going longer than 24 hours.
Do I need to add sugar to the marinade?
No, the lemon juice and spices provide enough balance without added sugar.
Can I make this gluten‑free?
Yes, this recipe is naturally gluten‑free when using basic fresh ingredients and spices.
How do I prevent the chicken from drying out?
Don’t overcook; remove from heat as soon as the internal temperature reaches 165ºF (74ºC).
Can I use bottled lemon juice?
Yes, bottled lemon juice works, though fresh lemon juice has more vibrant flavor.
What can I serve with this chicken?
Serve with rice, pita bread, fattoush salad, or grilled vegetables.
Is this recipe healthy?
Yes, it’s high in protein and uses fresh ingredients and minimal oil.
Can I cook this on the stovetop?
Yes, cook the marinated chicken in a skillet over medium‑high heat until fully cooked.
What spice substitutes can I use?
If you don’t have coriander, extra cumin or a pinch of all‑spice can add depth.
Conclusion
Lebanese Lemon Garlic Chicken is a flavorful and easy‑to‑make dish that brings together zesty citrus, aromatic garlic, and warm spices. Whether roasted, grilled, or pan‑seared, it’s a versatile crowd‑pleaser that pairs beautifully with a wide range of sides and salads.
Lebanese Lemon Garlic Chicken is a bright, zesty, and savory dish featuring tender chicken marinated in a fragrant blend of lemon juice, garlic, olive oil, and Middle Eastern spices. It’s simple to make yet packed with flavor—perfect for weeknight dinners or special occasions.
Ingredients
2 lbs chicken pieces (thighs, breasts, or drumsticks)
1/4 cup fresh lemon juice
4–5 garlic cloves, minced
3 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp paprika (optional)
1 tsp dried oregano or thyme
Salt and black pepper to taste
1/2 tsp red chili flakes (optional)
1 tsp lemon zest (optional)
2 tbsp chopped fresh parsley for garnish
Instructions
In a bowl, whisk together lemon juice, minced garlic, olive oil, cumin, coriander, paprika (if using), oregano, salt, pepper, and red chili flakes.
Place chicken pieces in a shallow dish or resealable bag. Pour marinade over the chicken, ensuring it’s fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
Preheat oven or grill to medium-high heat. If baking, lightly grease a baking dish.
Arrange marinated chicken in the baking dish or on the grill. Cook for 20–30 minutes, turning halfway through, until chicken reaches an internal temperature of 165ºF (74ºC).
Remove from heat and let rest for 5 minutes. Garnish with chopped parsley and lemon zest before serving.
Notes
For extra tenderness, add 2 tbsp of plain yogurt to the marinade.Use boneless chicken thighs for juicier results, but breasts and drumsticks work well too.Grilling adds a smoky flavor—perfect for summer meals.Fresh lemon juice is preferred for the brightest flavor, but bottled works in a pinch.This dish is great for meal prep—slice leftovers for wraps or salads.
