This Lebanese Chicken recipe transforms simple ingredients into an extraordinary meal. The magic lies in a vibrant marinade of lemon, garlic, and warm spices that makes the chicken incredibly juicy and fragrant. It’s a celebratory yet comforting dish perfect for any night.

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Why You’ll Love This Lebanese Chicken

• Big flavor, simple prep: The marinade creates complex taste from pantry staples.
• Unbelievably moist: Olive oil and lemon juice keep the chicken juicy.
• Incredibly versatile: Serve with rice, in wraps, or over a salad.
• Leftovers improve: Flavors meld overnight for an even better next-day meal.

Ingredients & Tools

• 1.5 kg bone-in, skin-on chicken thighs and drumsticks
• 4 large garlic cloves, minced
• 120 ml extra virgin olive oil
• 80 ml freshly squeezed lemon juice (about 2-3 lemons)
• 2 tsp ground cumin
• 1.5 tsp paprika
• 1 tsp ground coriander
• 0.5 tsp ground cinnamon
• 0.5 tsp ground allspice
• 1 tsp sea salt, plus more to taste
• 0.5 tsp freshly cracked black pepper
• 1 large onion, sliced
• 1 lemon, sliced into rounds
• 2 tbsp chopped fresh parsley, for serving

Tools: A large mixing bowl, a baking dish or sheet pan, and a microplane or garlic press are helpful.

Notes: Don’t use bottled lemon juice—fresh is essential. Bone-in chicken yields a richer, more succulent result.

Nutrition (per serving)

Serves: 6 | Prep Time: 15 minutes (plus 1 hour marinating) | Cook Time: 40 minutes | Total Time: 55 minutes (active time)

Before You Start: Tips & Ingredient Notes

• Don’t skip the marinating time. This is where the magic happens! Even 30 minutes will help, but a full hour (or even overnight) allows the acids and spices to deeply penetrate the chicken, resulting in exponentially more flavor.
• Why bone-in, skin-on chicken? The bone acts as a heat conductor, cooking the meat more evenly from the inside out, while the skin protects the flesh from drying out and becomes wonderfully crispy and flavorful.
• Mince that garlic as finely as possible. You want it to almost become a paste. This ensures its flavor distributes evenly throughout the marinade without any harsh, raw bites of garlic in the final dish.
• Understand your spices. If your spices have been sitting in the cupboard for over a year, they’ve likely lost their potency. For the most vibrant flavor, try to use fresher spices. Give them a quick smell—if they’re aromatic, you’re good to go.

How to Make Lebanese Chicken

Storage & Freshness Guide

• Fridge: Store in an airtight container for 3–4 days.
• Freezer: Freeze for up to 3 months; thaw overnight in fridge.
• Reviving: Reheat in oven or skillet to restore crispiness.

Serving Suggestions

Complementary Dishes

• Fluffy Lebanese Rice with Vermicelli — The buttery, toasted pasta and rice is the perfect neutral base to soak up all the incredible juices from the chicken.
• Fattoush Salad — The sharp, tangy sumac dressing and crisp, toasted pita chips in this classic salad provide a refreshing, crunchy contrast to the rich, spiced chicken.
• Grilled Halloumi — Salty, squeaky grilled halloumi cheese adds a wonderful textural and savory element that complements the warm spices beautifully.

Drinks

• Minty Lemonade — A homemade, not-too-sweet lemonade with fresh mint leaves echoes the citrus notes in the marinade and is incredibly refreshing.
• A Light-bodied Red Wine — A Grenache or a Gamay with low tannins won’t overpower the dish and will highlight the earthy spice notes.
• Ayran (Yogurt Drink) — This savory, salted yogurt beverage is a traditional pairing that cools the palate and complements the garlic and spices perfectly.

Something Sweet

• Baklava — The honey-sweetened, nutty, flaky phyllo pastry is a classic finish that provides a delightful contrast in texture and temperature.
• Mahalabia (Milk Pudding) — A delicate, rosewater and orange blossom-scented milk pudding that is light, creamy, and cleanses the palate gently.
• Fresh Figs with Honey and Labneh — Simple, elegant, and not too heavy; the creamy tang of labneh with sweet figs feels like a perfect, sophisticated ending.

Top Mistakes to Avoid

• Mistake: Not patting the chicken dry. Any surface moisture will steam the skin instead of letting it crisp up, leaving you with rubbery, pale skin—a true tragedy.
• Mistake: Crowding the pan. If the chicken pieces are too close together, they’ll steam each other. Give them some space so the hot air can circulate and create that all-over crispiness.
• Mistake: Skipping the rest time. I know it’s tempting to dig right in, but if you cut into the chicken immediately, the precious juices will spill out, leaving the meat drier than it needs to be.
• Mistake: Using old, dull spices. The spice blend is the heart of this dish. If your cumin smells like dust, your final chicken will taste flat and lack that warm, deep flavor profile.

Expert Tips

• Tip: Use a zester for the garlic. If you really want to maximize garlic flavor without any chunks, use a microplane zester to grate the cloves directly into the marinade. It creates a fine paste that clings to the chicken perfectly.
• Tip: Get the skin extra crispy. For ultimate crackling-style skin, you can pat the skin dry one more time after marinating and place the chicken under a hot broiler for the last 2-3 minutes of cooking—watch it like a hawk!
• Tip: Don’t waste the pan juices. The caramelized onions, lemons, and drippings in the bottom of the pan are liquid gold. Skim off excess fat if you like, then spoon this intensely flavorful jus directly over the served chicken and rice.
• Tip: Marinate in a zip-top bag. This is my go-to method for easy cleanup and maximum coverage. You can squish the bag around to ensure every part of the chicken is coated, and it takes up less space in the fridge.

FAQs

Can I use boneless, skinless chicken breasts?
You absolutely can, but you’ll need to adjust the cooking time significantly to avoid drying them out. I’d recommend pounding them to an even thickness and roasting at the same temperature for only 20-25 minutes, or until they reach 165°F internally. The flavor will still be great, but you’ll miss out on the crispy skin and the extra juiciness that the bones and skin provide.

How long can I store the leftovers?
Leftover chicken will keep beautifully in an airtight container in the refrigerator for 3-4 days. The flavors actually improve on the second day! You can also freeze it for up to 3 months. Thaw overnight in the fridge and reheat gently in the oven or a skillet to restore some of the crispiness.

What can I use instead of allspice?
If you don’t have allspice, you can make a decent substitute by mixing together a pinch of ground cloves, a pinch of nutmeg, and a bigger pinch of cinnamon. It won’t be an exact replica, but it will provide a similar warm, complex note that works wonderfully in the spice blend.

My marinade seems to have split, is that okay?
Yes, that’s completely normal! An emulsion of oil and acid can be unstable. Just give it a good stir or whisk before you add the chicken. As long as all the components are in there, it will work its magic just fine.

Can I cook this on the grill?
Absolutely, and it’s fantastic! Use medium indirect heat to prevent the marinade from causing flare-ups. Grill with the lid closed, turning occasionally, until the chicken is cooked through and the skin is crispy, about 30-40 minutes. You’ll get a wonderful smoky flavor that pairs beautifully with the spices.