Lebanese Chicken Thighs showcase the magic of Lebanese cooking—simple ingredients transform into something extraordinary. Marinated in lemon, garlic, and warm spices, they roast up with crispy skin and juicy, flavor-packed meat. This dish feels special but is straightforward enough for any weeknight.

Love Lebanese Chicken Thighs? So do we! If you're into Chicken Thigh Recipes or curious about Dinner Ideas, you'll find plenty of inspiration below.

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Why You’ll Love This Lebanese Chicken Thighs

• Insanely flavorful & juicy: The marinade penetrates deeply for bright, savory bites.
• Perfectly crispy skin: High-heat roasting guarantees a shatteringly crisp texture.
• Effortless yet impressive: Simple prep and oven work make it a versatile centerpiece.
• Wonderfully versatile: Great on its own, in wraps, or over rice for meal prep.

Ingredients & Tools

• 8 bone-in, skin-on chicken thighs (about 1.5 kg)
• 4 large garlic cloves, minced
• 60 ml fresh lemon juice (from about 2 lemons)
• 80 ml extra virgin olive oil
• 1 tbsp ground cumin
• 2 tsp sweet paprika
• 1 tsp ground coriander
• ½ tsp ground allspice
• ½ tsp ground cinnamon
• ½ tsp freshly ground black pepper
• 1½ tsp sea salt
• 1 large lemon, cut into wedges (for serving)
• Handful of fresh flat-leaf parsley, chopped (for garnish)

Tools: A large mixing bowl, a rimmed baking sheet, and a wire rack (highly recommended for maximum crispiness).

Notes: Don’t skip fresh lemon juice—its acidity tenderizes and balances the spices. Bone-in, skin-on thighs yield the most succulent result and crispy skin.

Nutrition (per serving)

Serves: 4 | Prep Time: 10 minutes (plus 1 hour marinating) | Cook Time: 35 minutes | Total Time: 45 minutes (active time)

Before You Start: Tips & Ingredient Notes

• Don’t rush the marinade. An hour is the sweet spot. This gives the acid and salt enough time to work their way into the meat, breaking down proteins and ensuring deep flavor penetration. If you can marinate overnight, even better!
• Pat that chicken dry. Before you marinate, use paper towels to thoroughly pat the chicken thighs dry. This helps the marinade cling to the skin instead of sliding off a wet surface, leading to a more flavorful crust.
• Embrace the garlic. It might seem like a lot, but garlic mellows beautifully as it roasts, becoming sweet and aromatic rather than sharp. Trust the process—it’s a cornerstone of the flavor profile.
• The wire rack is your best friend. Placing the thighs on a wire rack set over a baking sheet allows hot air to circulate all around the chicken. This is the secret to achieving crispy skin on top and bottom, not a soggy underside.

How to Make Lebanese Chicken Thighs

Storage & Freshness Guide

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze in a sealed bag for up to 3 months; thaw in fridge before reheating.
• Reviving: Reheat in a 350°F oven until warm; avoid microwaving to keep skin crisp.

Serving Suggestions

Complementary Dishes

• Tabbouleh Salad — The fresh, herby brightness of a classic tabbouleh with its bulgur wheat and mint cuts through the richness of the chicken beautifully.
• Garlicky Toum — This powerful Lebanese garlic sauce is creamy, pungent, and the ultimate flavor booster for every bite of chicken.
• Lemon Rice Pilaf — A simple rice pilaf cooked with a hint of lemon zest and vermicelli noodles soaks up all the delicious juices from the chicken plate.

Drinks

• Dry Rosé — Its crisp acidity and subtle red fruit notes are a fantastic palate cleanser that complements the spices without overpowering them.
• Mint Lemonade — A non-alcoholic option that echoes the lemony notes in the marinade while the mint provides a cool, refreshing contrast.
• Light-Bodied Red Wine — A gamay or a pinot noir with low tannins won’t fight with the spices and will enhance the savory, roasted notes.

Something Sweet

• Baklava — The honey-sweetened, nutty, flaky phyllo pastry is a classic Middle Eastern dessert that provides a wonderful textural and flavor contrast to the savory meal.
• Muhalabia (Rosewater Milk Pudding) — A cool, creamy, and lightly floral pudding that is incredibly light and soothing after a robustly spiced main course.
• Orange Blossom Water & Pistachio Cake — A moist, fragrant cake that carries the beautiful floral and nutty flavors common in Lebanese sweets, rounding out the meal perfectly.

Top Mistakes to Avoid

• Mistake: Skipping the step of patting the chicken dry. A wet surface steams the skin instead of letting it roast and crisp up. You’ll end up with rubbery, pale skin instead of that golden, crackly perfection we’re after.
• Mistake: Crowding the pan. If the thighs are too close together on the baking sheet, they’ll steam each other. Giving them space ensures the hot air can circulate properly, which is essential for that all-over crispiness.
• Mistake: Not letting the chicken rest after roasting. I know it’s tempting to dig right in, but if you cut into the chicken immediately, all the precious juices will spill out onto the plate, leaving you with drier meat. A brief rest makes all the difference.
• Mistake: Using bottled lemon juice. The flavor is flat and often has a slightly bitter, preservative taste. Freshly squeezed lemon juice provides the bright, clean acidity that is fundamental to this recipe’s character.

Expert Tips

• Tip: Get under the skin. When massaging the marinade, gently lift the skin and rub the mixture directly onto the meat. This delivers flavor right to the source and helps the skin get even crispier as it renders its fat.
• Tip: Use the broiler for a final blast. If your chicken skin isn’t as dark and crispy as you’d like after the cooking time, pop the pan under the broiler for 1-2 minutes at the end. Watch it like a hawk to prevent burning!
• Tip: Make a quick pan sauce. After removing the chicken from the baking sheet, pour the drippings and any browned bits into a small saucepan. Add a splash of chicken broth or water and a squeeze of lemon, simmer, and you have an incredible, instant sauce.
• Tip: Double the marinade. If you love extra sauce for drizzling over your sides, simply double the marinade ingredients and set half of it aside before adding the raw chicken. You can warm it gently to serve.

FAQs

Can I use chicken breasts instead of thighs?
You can, but the result will be different. Chicken breasts are much leaner and can dry out more easily, especially with the longer cooking time needed to get color on the skin. If you do use them, I’d recommend boneless, skinless breasts and reducing the cook time significantly, just until they reach 74°C (165°F) internally. You’ll miss out on that incredible crispy skin, though!

How long can I store the leftovers?
Leftovers will keep beautifully in an airtight container in the refrigerator for up to 4 days. The chicken is fantastic cold in salads or sandwiches, or you can reheat it gently in a 180°C (350°F) oven until warm. I don’t recommend microwaving, as it will make the skin soft and rubbery.

My marinade seems too thick. Is that normal?
Yes, absolutely! The combination of olive oil and the ground spices creates a thick, paste-like consistency, which is exactly what you want. This paste clings to the chicken much better than a runny marinade, creating a more flavorful and textured crust as it roasts.

Can I cook this on the grill?
Definitely! A grill gives a wonderful smoky flavor. Prepare a medium-high indirect heat zone. Place the marinated thighs skin-side up over the indirect heat, cover the grill, and cook for about 30-40 minutes, until the skin is crispy and the internal temperature is safe. You can finish them over direct heat for a minute to char the skin if you like.

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