Lebanese Marinated Chicken

From: Engrossed

On Jul 21, 2008

Very nice flavor! I made a half recipe with extra hot Hungarian paprika in place of the cayenne. I also used frozen boneless skinless chicken breasts and put it all in a ziploc overnight. I baked the chicken with the marinade and some fingerling potatoes in a cast iron pan at 400F. Made for the Zaar Stars tag game.

From: Chef Teddy Bear

On May 18, 2008

Fantastic recipe! I cut back on the olive oil and substituted dry thyme. Ended up with absolutely delicious chicken off the grill to serve with cucumber soup and tabouleh for a great middle eastern dinner.

From: NcMysteryShopper

On Jun 21, 2006

This was a great marinade. I love the lemon and the spice mixture was fabulous. I did not cube my chicken. Instead, I cut the breasts in half and ran them onto a skewer. The meat was moist and tender. I cooked them in the oven on 350 in a baking dish with some of the marinade and a little water for 20 minutes - they were perfect! Excellent Marinade!

From: artistclogger

On Mar 24, 2008

Very good recipe! I used about 1/4 cup olive oil instead of 1/2 cup, and had only dried thyme on hand and used just under 1 tsp. Made the cubes, put them on skewers, and baked about 18 minutes at 350 total, turning after 9 minutes. Succulent. The best part was that the leftovers were even BETTER. The chicken "plumped" and the flavors melded even more after a day (cooked) in the refrigerator. I will certainly be making this again, and appreciate the well-written delicious recipe. Served it for a Lebanese feast for dinner guests along with stuffed cabbage rolls, kibbeh, rice pilaf, taboulleh, lentil soup, and roasted pepper hummus.