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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cup of marinade 258g Recipe makes 2/3 cup of marinade) |
||
| Calories 463 | ||
| Calories from Fat 372 | (80%) | |
| Amount Per Serving | %DV | |
| Total Fat 41.4g | 63% | |
| Saturated Fat 5.8g | 28% | |
| Monounsaturated Fat 29.6g | ||
| Polyunsaturated Fat 4.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1752mg | 73% | |
| Potassium 441mg | 12% | |
| Total Carbohydrate 30.3g | 10% | |
| Dietary Fiber 6.6g | 26% | |
| Sugars 5.1g | ||
| Protein 2.8g | 5% | |
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Lebanese Chicken Marinade
By: Bergy
Sep 15, 2003
This marinade is enough for 5 chicken breasts (halves) or 10 drumsticks/thighs. Marinate the chicken for 3 hours or overnight then broil or BBQ Apprx Cooking time 25 minutes - depends on the cut of chicken and the size
2/3 cup of marinade
Ingredients
- 4 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 cup fresh lemon juice
- 2 tablespoons olive oil
- 2 teaspoons cinnamon
- 1 teaspoon hungarian hot paprika
- 1/2 teaspoon black pepper
- 1/8 teaspoon cayenne
Directions
1
Whip all the ingredients together with a whisk or better yet a food processor/blender.
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Browse similar recipes by category
- Course > Condiments, etc. > Marinades & Rubs
- Main Ingredient > Meat > Poultry > Chicken
- Cuisine > Asian > S.W. (Middle Eastern) > Lebanese
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Equipment > Small Appliance > Food Processor/Blender
- Preparation > Number of Servings
- Occasion > Dinner Party
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: Debutante8
On Aug 25, 2008
This was delicious! I used boneless, skinless chicken breasts and let them marinate for 30 minutes. I reserved some for the next night and they were much better after marinating overnight. The first night I fried them in olive oil and the next night we grilled them. I didn't have Hungarian paprika, so I used regular. GREAT flavor!
From: moonpoodle
On Feb 4, 2008
I made this for some chicken breasts, and while the chicken came out incredibly tender, I felt like the cinnamon was a bit much. If I try this again, I think I will reduce that ingredient next time. Thanks for sharing!
From: Chef jessica
On Jun 9, 2006
Oh was this great! It looked so good when I took it out of the oven that I just had to take a picture of it!The Tang from the lemon juice was just perfect. Also this works great as a "dump" Recipe for OAMC. This was made about 3 weeks before I cooked it and defrosted in the fridge the night before.
From: Chef #1254642
On Apr 30, 2009
We love this. We use a bit more garlic and bake it since we live in the city without a grill. Love the flavor, it's so unique.
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