Best 13 Lebanese Chicken Recipes

LEBANESE CHICKEN SHAWARMA

Steps:

• Whisk yogurt, lemon juice, olive oil, tomato paste, garlic, cumin, coriander, salt, pepper, and red pepper flakes together in a bowl. Mix in chicken strips. Cover bowl with plastic wrap and place in the refrigerator to marinate, 8 hours to overnight.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Remove chicken from the bowl and arrange in a single layer on a broiling pan. Discard excess marinade.
• Broil chicken, turning once, until juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

LEBANESE CHICKEN AND POTATOES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place chicken and potatoes in a large baking dish. Season generously with salt and white pepper.
• In a bowl, stir together garlic, olive oil, and lemon juice. Pour over chicken and potatoes. Cover dish with foil.
• Bake in preheated oven for 30 minutes. Remove foil, increase heat to 475 degrees F (245 degrees C), and cook until chicken and potatoes are golden, about 30 minutes.

LEBANESE CHICKEN

Steps:

• Whisk fresh lemon juice, minced garlic, thyme, paprika, cumin and cayenne pepper in small bowl. Place chicken in 13x9x2-inch glass baking dish. Pour marinade over; turn chicken to coat. Cover and refrigerate at least 6 hours or overnight, turning occasionally.
• Preheat over to 425°F. Transfer chicken and marinade to large roasting pan. Season chicken with salt and pepper. Bake until chicken is golden brown and cooked through, occasionally basting with pan juices, about 50 minutes. Transfer chicken to plates. Garnish with lemon. Pass pan juices separately.

LEBANESE GARLIC-MARINATED CHICKEN ON THE GRILL

Steps:

• Chicken breasts are usually sold split in half. Cut each breast half in half again and put them in a bowl.
• Chop the garlic coarsely and in a small bowl crush it with the salt, using the back of a spoon, until you have a smooth paste. Stir in the lemon juice, oil, paprika, and pepper. Beat well with a fork and pour the marinade over the chicken pieces. Mix well, using your hands, and turn the pieces to coat them liberally with the marinade. Cover and refrigerate for 4 or 5 hours or overnight.
• When you're ready to cook, prepare the grill, leaving plenty of time for it to heat up if you're using charcoal or wood. When the fire is hot enough, place the chicken pieces on the grill and set the grill a good 8 inches from the source of the heat. Use the marinade remaining in the bowl to baste the chicken frequently as it cooks. Grill for 10 minutes or longer on each side, turning each piece once. Test for doneness and serve hot or at room temperature.

LEBANESE CHICKEN MARINADE

Steps:

• Whip all the ingredients together with a whisk or better yet a food processor/blender.

LEBANESE MARINATED CHICKEN

Steps:

• Cut chicken into 1-in cubes and place in a shallow nonreactive container.
• Combine all marinade ingredients and pour over the chicken.
• Cover and marinate in the refrigerator for 6 hours or overnight.
• Thread chicken on skewers & grill or broil as desired.

ONE-POT LEBANESE CHICKEN AND RICE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat olive oil in a heavy, oven-safe skillet over high heat. Cook chicken breasts on both sides until golden brown, about 5 minutes per side. Remove chicken breasts from skillet and set aside. Add onion and ground beef to the skillet; cook until onions are starting to brown, about 5 minutes. Add garlic and cook for 1 to 2 minutes. Season with cinnamon, allspice, salt, and cayenne pepper. Cook and stir for 2 minutes.
• Stir rice into the skillet until fully coated with oil and spices. Place chicken breasts on top of the rice and pour in broth. Cover skillet with a tight-fitting lid or aluminum foil.
• Bake in the preheated oven until rice has absorbed all liquid, about 20 minutes. Remove from oven and sprinkle with parsley before serving.

SHISH TAOUK - LEBANESE CHICKEN SKEWERS

Steps:

• Cut chicken breasts into pieces for skewers.
• Mix remaining ingredients together to make a marinade.
• Add chicken to marinade, mix well and refrigerate in a non-reactive container from 2-8 hours.
• Thread chicken on skewers and grill or cook under a broiler.

LEBANESE CHICKEN

Steps:

• Rinse chicken and pat dry with paper towels.
• Cook chicken, onion and garlic in the butter in a large skillet for about 6 minutes or until chicken is browned, turning once.
• Add orange zest, orange juice and salt to skillet.
• Bring to boil; reduce heat and simmer, covered, for 5 minutes.
• Sprinkle cinnamon and all spice onto chicken.
• Drizzle with honey.
• Simmer uncovered for 5 to 7 minutes more or until chicken is tender and no longer pink.
• Meanwhile, cook couscous according to package directions.
• Top couscous with chicken and sauce before serving.

LEBANESE CHICKEN WRAP SANDWICH

Steps:

• In a large nonstick pan, heat oil and then add the chicken, chopped onion, minced garlic, 1/4 cup lemon juice, cumin, oregano and enough salt and pepper to taste. Make sure chicken is well cooked and browned.
• In a small bowl mix the mayo, lemon juice and garlic powder.
• Heat flour tortillas by steaming in microwave for 1 - 2 minute covered in a damp paper towel.
• Assemble wrap by placing one tortilla on a piece of aluminum foil, then fill with chicken, garlic mayo spread, and then top with the optional toppings of tomato, onion, lettuce and/or tahini sauce. Wrap closed with foil and twist foil end.

JAWANEH (GRILLED CHICKEN WINGS WITH LEMON AND GARLIC)- LEBANESE

Steps:

• Mix olive oil, lemon juice, salt, black pepper, and garlic; pour over chicken wings and let marinate covered for one hour in the fridge.
• Grill until done aprx. ten minutes.
• You can also broil them in the oven for about ten minutes or until they are completely done; turning them once.
• Serve them sprinkled with parsley. Enjoy!

LEBANESE CHICKEN AND POTATOES

Steps:

• Preheat oven to 425 degrees F
• Place chicken, potatoes and onions in a large baking dish.
• Season with sumac, salt and white pepper.
• In a bowl, stir together garlic, olive oil, and lemon juice. Pour over chicken mixture.
• Sprinkle evenly with the parsley.
• Cover dish with foil.
• Bake in preheated oven for 35-40 minutes. Remove foil, increase heat to 450 degrees and cook until chicken and potatoes are golden, about another 30-40 minutes (Depends on how large you cut the potatoes and chicken.).

LEBANESE CHICKEN & POTATOES - WW FRIENDLY - 7 POINTS

Steps:

• Preheat oven to 400°F.
• Cut chicken into bite-size pieces.
• Cut potatoes into bite-size pieces.
• Place chicken and potatoes in glass casserole dish.
• Squeeze the juice out of the lemon into a bowl. Remove the seeds.
• In same bowl with the lemon juice, add the Splenda, balsamic vinegar, olive oil, salt, pepper and garlic. You can add more garlic if you like a stronger taste. Mix all these ingredients together.
• (The builder in Zaar had a problem recognizing minced garlic. Fresh Garlic will work, but I use the minced garlic that is packaged in a jar).
• Pour the mixture over the chicken and potatoes and mix well. Make sure that you coat the chicken and potatoes.
• Place in oven. Cook for about 30 minutes until chicken is done and potatoes are golden. Continue basting during the cooking time.
• Depending on the size you cut the potatoes and chicken, you cooking time will very - so you will need to check you time.
• Enjoy.