Lebanese Chicken Marinade
Transport your taste buds to the Mediterranean with this vibrant and flavorful Lebanese Chicken Marinade. Infused with a perfect balance of tangy lemon juice, creamy Greek yogurt, and robust olive oil, this marinade is elevated by a fragrant blend of spices, including cumin, coriander, paprika, and a hint of warm cinnamon. Fresh parsley and dried oregano add a herbal brightness, while garlic provides an irresistible depth. Ideal for grilling, baking, or pan-searing, this marinade ensures juicy, tender chicken every time. Whether served with rice pilaf, fluffy pita, or a crisp Lebanese salad, this easy-to-make recipe is perfect for everything from weeknight dinners to special occasions. Marinate for a minimum of 2 hours—or overnight if you can—for bold, authentic Middle Eastern flavor with every bite.
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Recipe Information
Ingredients
- 0.25 cup olive oil
- 0.25 cup lemon juice
- 4 pieces garlic cloves, minced
- 2 tablespoons plain Greek yogurt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.25 teaspoon cinnamon
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 pounds boneless, skinless chicken breasts or thighs
Instructions
In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, and Greek yogurt until well combined.
Add the ground cumin, ground coriander, paprika, cinnamon, dried oregano, fresh parsley, salt, and black pepper to the bowl. Mix everything until the marinade is smooth and evenly combined.
Place the chicken pieces in the bowl with the marinade. Use your hands or tongs to thoroughly coat the chicken with the mixture.
Cover the bowl with plastic wrap or transfer the chicken and marinade into a resealable plastic bag. Marinate in the refrigerator for at least 2 hours, but preferably 6-8 hours or overnight for maximum flavor.
When ready to cook, remove the chicken from the refrigerator and let it sit at room temperature for about 20 minutes.
Preheat your grill, oven, or pan. For grilling, heat to medium-high; for baking, preheat the oven to 400°F (200°C).
Cook the chicken until fully cooked through, reaching an internal temperature of 165°F (74°C). Grilling will take about 5-7 minutes per side, while baking will take approximately 20-25 minutes.
Serve the chicken immediately with your choice of sides such as rice pilaf, pita bread, or a fresh Lebanese salad.
Nutrition Facts
Calories |
517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.1 g | 28% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 660 mg | 29% | |
| Total Carbohydrate | 4.4 g | 2% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 0.8 g | ||
| Protein | 71.9 g | 144% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 58 mg | 4% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 697 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
