Description
A flavorful Lebanese-inspired recipe featuring juicy chicken thighs or breasts marinated in a zesty lemon garlic mixture with aromatic spices like cumin, coriander, and turmeric. Perfectly grilled or baked, this dish offers a vibrant and healthy option that pairs beautifully with fresh herbs.
Ingredients
Scale
Chicken and Marinade
- 2 lbs boneless, skinless chicken thighs or breasts
- 1/3 cup olive oil
- 1/4 cup fresh lemon juice (about 2 lemons)
- 6 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare the Marinade: In a large bowl or resealable bag, combine olive oil, fresh lemon juice, minced garlic, ground cumin, coriander, turmeric, paprika, optional cayenne pepper, salt, and black pepper. Mix thoroughly to create a well-blended marinade.
- Marinate the Chicken: Add the boneless, skinless chicken pieces to the marinade. Ensure each piece is evenly coated. Cover the bowl with plastic wrap or seal the bag and refrigerate for at least 1 hour, though marinating overnight enhances the flavors significantly.
- Preheat Grill or Oven: If grilling, preheat the grill to medium-high heat. For baking, preheat the oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
- Cook the Chicken: For grilling, place the marinated chicken on the grill and cook for 5 to 6 minutes on each side until the internal temperature reaches 165°F (74°C). For baking, arrange the chicken pieces in a single layer on the prepared baking sheet and bake for 25 to 30 minutes until cooked through.
- Rest and Garnish: Remove the cooked chicken from heat and let it rest for 5 minutes to allow juices to redistribute. Garnish with chopped fresh parsley before serving for a vibrant pop of color and fresh flavor.
Notes
- Marinate the chicken overnight if possible for deeper flavor penetration.
- Use a meat thermometer to ensure the chicken is cooked safely to 165°F (74°C).
- Adjust the cayenne pepper amount or omit it based on your preference for heat.
- This recipe works equally well with chicken breasts or thighs.
- Serve with rice, salad, or flatbread for a complete meal.
