Lebanese Marinated Chicken
Transport your taste buds to the heart of the Mediterranean with this irresistible Lebanese Marinated Chicken recipe. Featuring tender, juicy chicken thighs infused with a vibrant blend of spices like cumin, coriander, paprika, and a hint of cinnamon, this dish is both aromatic and deeply flavorful. Thanks to a creamy Greek yogurt marinade enriched with lemon juice and garlic, each bite is perfectly tender and bursting with tangy, garlicky goodness. Whether grilled to smoky perfection or oven-roasted until beautifully golden, this dish is a versatile crowd-pleaser that’s easy to prepare. Garnish with fresh parsley and a squeeze of lemon for a bright, zesty finish, and serve alongside warm pita, fluffy rice, or a crisp salad for a complete Mediterranean feast. Perfect for weeknight dinners or weekend gatherings, this recipe is your go-to for bold flavors and effortless elegance.
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Recipe Information
Ingredients
- 1.5 pounds boneless skinless chicken thighs
- 1 cup plain Greek yogurt
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 4 pieces garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground paprika
- 0.5 teaspoons ground cinnamon
- 1 teaspoons salt
- 0.5 teaspoons ground black pepper
- 0.5 teaspoons allspice
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 whole lemon wedges (for serving)
Instructions
In a large mixing bowl, combine the Greek yogurt, lemon juice, olive oil, minced garlic, cumin, coriander, paprika, cinnamon, salt, black pepper, and allspice. Stir well to create a smooth marinade.
Add the chicken thighs to the bowl and coat them thoroughly in the marinade. Cover the bowl tightly with plastic wrap or transfer the chicken and marinade to a resealable plastic bag.
Refrigerate the chicken for at least 2 hours, preferably overnight, to allow the flavors to fully penetrate the meat.
Preheat your grill or oven to 375°F (190°C). If using an oven, line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Remove the chicken from the marinade, allowing any excess marinade to drip off. Discard the leftover marinade.
If grilling, cook the chicken thighs over medium-high heat for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer. If baking, place the chicken on the prepared baking sheet and roast for 20-25 minutes, flipping halfway through, until fully cooked.
Once cooked, transfer the chicken to a serving platter and let it rest for 5 minutes.
Garnish with freshly chopped parsley and serve with lemon wedges on the side.
Nutrition Facts
Calories |
482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.5 g | 34% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 640 mg | 28% | |
| Total Carbohydrate | 9.0 g | 3% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 3.9 g | ||
| Protein | 52.1 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 136 mg | 10% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 687 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.
