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

Ingredients:

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

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.