Tender, juicy chicken on a hot summer day. How can anybody resist?
The flavor in this marinade is immaculate. My whole family and guests were raving about the taste. Even my picky-eater brothers had no objection.
Mixed up some lemon juice with spices and ended up with absolutely delicious chicken off the grill to serve with rice pilaf.
Lebanese Marinated Chicken
Ingredients:2 pounds of boneless chicken breasts, cubed
For the marinade:4-6 garlic cloves, finely minced¼ to ½ cup fresh lemon juice2 teaspoons fresh thyme, chopped1 teaspoon paprika1 teaspoon salt1/4-1/2 teaspoon cayenne pepper½ teaspoon black pepper½ cup olive oil
Directions:Combine ingredients for the marinade in a bowl and pour over chicken cubes; cover and marinate in the refrigerator for 6 hours or overnight.
Bring the chicken to room temperature, meanwhile prepare your gas or charcoal grill or preheat broiler.
Remove the chicken from the marinade, reserving the marinade; place the chicken cubes on skewers on the grill rack or a broiler pan and grill or broil until cooked through, basting with the reserved marinade.
Cooking time will depend upon size of poultry pieces; do not let meat become dry.
My Notes: I used rosemary instead of thyme. Next time I'm going to use less salt because the lemon juice made it salty.