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Lebanese Marinated Chicken

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

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2 pounds of boneless chicken breasts, cubed

For the marinade:
4-6 garlic cloves, finely minced
¼ to ½ cup fresh lemon juice
2 teaspoons fresh thyme, chopped
1 teaspoon paprika
1 teaspoon salt
1/4-1/2 teaspoon cayenne pepper
½ teaspoon black pepper
½ cup olive oil


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.

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1 comment:

  1. Hi :),

    We would like to feature your Lebanese chicken on our blog and possibly our digital-recipe reader, too.

    Please email if interested. Thanks :)

    You can read more here:



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