This is a very good Chicken recipe for people who love Mediterranean type foods. A Vibrant dish to wake your taste buds up with that Lemony Garlic Kick. With the base Lebanese Marinade in place, the seasoning can be switched up depending on what type of Lebanese Chicken you’re up for.
Chicken Quarters
Made from Chicken Quarters, Thighs, or Legs/Drumsticks. If using the Thighs or Quarters, clean out the internal organs within the backbone section for cleaner tasting chicken. Check out my post on How to Prepare Chicken, which shows how to do this.
The Chicken can also be scored a few times to allow the Marinade to penetrate deeper into the Chicken, with or without the skin. If removing the skin, save it and place into a Ziploc bag to render fat from it for other dishes.
Lebanese Chicken Marinade
The base marinade consist of Lemon Juice, lots of Garlic, and Olive Oil. To this, various Herbs & Spices can be added to shape the Flavors.
The longer you marinate, the more the Lemon Juice will penetrate the chicken. We often let this marinate overnight but for those who want it toned down, then marinate for 1–2 hours.
Place the Chicken in the marinade and toss, cover and refrigerate or place the Chicken in a Ziploc bag with the Marinade, squeeze the air out and seal and refrigerate.
Lebanese Chicken Spices
The ingredients for the Herbs & Spices have evolved with me experimenting with this dish often.
The previous version had the following in it
- 1 Tbl Paprika
- 1/2 Tbl Coriander & Cumin
- 2 tsp Thyme
- 1 tsp Sea Salt & Savory
- 3/4 tsp Cayenne Pepper
- 1/2 tsp Sumac
- 1/4 tsp Chili Flakes
I have changed this to dropping the Sumac, Chili Flakes and Cayenne Pepper. In place of, I now use Aleppo Chili Flakes & Black Pepper. This I believe to be even better than the previous version. The Aleppo Chili Flakes contribute so much and in combination with the Black Pepper to deliver just a touch of heat, not even noticeable. Although you could up the heat too.
Aleppo
Aleppo Chili Flakes can be found at your local Middle eastern store. This is a really good pepper that I use in quite a few places because of the appearance and taste.
Adjust the Black Pepper to suit your heat level, or use in combination with Hot Aleppo instead of Sweet Aleppo. You can also adjust the Smoked Paprika to half smoked and half Hot Paprika. The recipe really is highly customizable.
- 1 Tbl Smoked Paprika
- 1/2 Tbl Coriander & Cumin
- 2 tsp Thyme & Sweet Aleppo Chili Flakes
- 1 tsp Sea Salt & Savory
- 1/2 tsp Black Pepper
Combine the above Herbs & Spices with the base marinade and marinate the Chicken.
For different Flavor Profiles use Lebanese Za’atar, Lebanese Seven Spice or Lebanese Bharat seasoning or additional Herbs & Spices added in with the above.
The below is made with Lebanese Seven Spice seasoning in place of the seasoning used above with the 1 tsp of Sea Salt, since Seven Spice doesn’t typically contain salt.
How to make Lebanese Chicken Marinade
The base marinade consist of only three ingredients which are puréed and additional Herbs & Spices added in to marinate the Chicken with.
Lebanese Lemon Chicken Marinade Base
- 1 Head of Garlic
- 3/4 C Lemon Juice
- 1/4 C Extra Virgin Olive Oil
- Break apart the garlic into cloves and place them into a jar with a lid on and shake it like you mean it. This will help to peel the skin off the garlic. Empty the Garlic out onto the counter, clean the jar out and place the peeled garlic cloves back in.
- Add the Lemon Juice and Purée the Garlic & Lemon Juice.
- Add the Oil and Purée again. Empty into a marinating bowl and add the Herbs & Spices. Mix well and Marinate Chicken.
How to Cook Lebanese Lemon Chicken
Remove the Chicken from the marinade but set the marinade aside so more can be drizzled on halfway through the cook. Place the chicken on a broiler pan or pan with an inside rack to lift the chicken up from the pan.
Cook at 375 F for 45 minutes, flip the chicken over halfway through and drizzle more of the marinade on top. After the 45 minutes, shut the oven off but leave the chicken in the oven for 15–20 minutes.
If looking for a deeper char effect on the Chicken, cook at 425 F for 30 minutes, flip and cook another 30 minutes. Then remove the chicken from the oven and let rest 15–20 minutes. You can also just broil after the initial 45 minutes to your liking and then remove the chicken to rest.
Sides
Pick any one of the suggested sides below to serve with the Main Dish.
Garlic Butter Rice
Done in a rice cooker with Maggi Chicken Bouillon & Garlic Butter. Or any other Rice Dish that will pair well.
Homemade Fries
Homemade Fries deep fried or use store bought thick cut fries to Air Fry.
Salads
This one is the Humina Salada made with a base Vinaigrette and Hummus added to the dressing.
Hummus
Hummus is fantastic on the side to dip various vegetables into and Pita Bread. It can also be served under the Rice. Just schmear some Hummus on the plate and top with Rice.
Pita Bread
Homemade or Store bought Pita Bread served on the side to dip into Hummus or strip the chicken and add it to the Humina Salada and stuff Pita Bread for a Lebanese Lemon Chicken Pita Pocket.
You can also heat the Pita up in a skillet, brush with butter and sprinkle Maritime Bagel Seasoning on top.
Roasted Broccoli
Roasted Broccoli with Garlic, Olive Oil, Salt & Pepper or other Roasted Vegetables.
Equipment
- 1 Jar with a mouth opening just large enough to fit a stick blender
- 1 Marinating bowl with lid
- 1 Broiler Pan
Ingredients
- 4 Chicken Quarters - Thighs or Drumsticks
- 1 head Garlic
- 3/4 C Lemon Juice
- 1/4 C Olive Oil
Seasoning
- 1 Tbl Smoked Paprika
- 1/2 Tbl Coriander & Cumin
- 2 tsp Thyme & Sweet Aleppo Chili Flakes - or use Hot Aleppo for spicier
- 1 tsp Sea Salt & Savory
- 1/2 tsp Black Pepper - or more for spicier
Instructions
- Break apart the Garlic Cloves and place into a Jar with a lid. Shake really hard to peel the Garlic. Empty onto the counter, clean the jar out and place the Cloves back into the jar.
- Add the Lemon Juice and Purée. Then add Oil and Purée. Empty into a marinating bowl and add the seasoning. Mix well and marinate chicken in the refrigerator for 2 hours or more.
- Remove the Chicken from the marinade and place on a broiler pan, save some of the marinade for later.
- Cook Chicken in a preheated oven at 375 F presentation side down for 25 minutes. Flip the chicken over and drizzle more marinade on top. Continue to cook for another 20 minutes.
- Shut the oven off but leave the chicken in for 15–20 minutes before serving. Serve with your choice of sides.