Lebanese Sytle Chicken

Hi everyone! I hope you are all doing great! Today's recipe is another international recipe, with this dish, you will be transported all the way to Lebanon without leaving the comfort of your own Kitchen, it's easy delicious and all full of flavor. I hope you like it as much as we did.

Serves 6
  • 2-2½ lbs Chicken (I used boneless, skinless chicken breasts, but feel free to use whatever chicken pieces you like, and they can have the bone in and the skin in)

To make the marinade:
  • 6 oz Greek Yogurt
  • 3 Tablespoons finely chopped fresh Parsley
  • The juice and zest of one Lemon (1½ tablespoons of lemon juice)
  • ½ tablespoon dry Oregano
  • 1 tablespoon minced Garlic
  • ½ tablespoon Paprika
  • 1 teaspoon ground Cumin
  • 1teaspoons Honey
  • Salt to taste
  • Ground Black Pepper to taste

In a  large bowl (large enough to hold the chicken pieces), combine all the ingredients to make the marinade. Stir well, taste the flavor, add salt and pepper to taste.  Set aside for a minute.

Rinse the chicken pieces with cold water, pat them dry with paper towels. Make two or three cuts on each chicken piece, do not cut all the way through, and don't make the cut to deep, the cuts are just so the marinade can penetrate the chicken meat.

Marinate the chicken pieces in the yogurt mixture for at least 2-3 hours. If you have more time, marinate them for more time, the longer the better.

You can grill this chicken.  The boneless chicken pieces will cook in about 8-12 minutes on each side.   The chicken pieces with the bone-in  will cook in about 20-35 minutes, flip them 3 or 4 times while grilling them.

To bake the chicken, preheat the oven to 350ºF.  Place the chicken pieces on a baking sheet, bake them for about 35-45 minutes or until cooked. The cooking time depends on the size of chicken pieces.  The boneless chicken pieces will cook in about 35 minutes,  the pieces with the bone in might cook in about 45-50 minutes.

Once the chicken pieces are cooked, their internal temperature should be of 165-170ºF.

Let the chicken rest for 1-2 minutes before serving.