Lebanese Marinated Chicken

From: LARavenscroft

On Jun 26, 2009

Made for All New Zaar Cookbooks Tag. Awesome chicken. Loved the lemon flavor and like other reviewers I did use dried thyme and halved the oil. Great on the grill and I can't wait to use the leftovers on a salad! Thanks for posting this Susie!

From: mickeydownunder

On Dec 27, 2008

FANTASTIC as can be! DEFINATE keeper this is for me! Like last reviewer, substituted dry thyme as had on hand too Halved oil as it doesn't need it, TRUE! Thank you for me to you! Friends have already asked for the recipe to do!

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.