Lebanese Garlic Marinated Chicken On The Grill Recipes

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LEBANESE GARLIC-MARINATED CHICKEN ON THE GRILL



Lebanese Garlic-Marinated Chicken on the Grill image

This is another good recipe for skinless, boneless chicken breasts since the olive oil compensates for the dryness of the meat, but if you prefer, by all means, leave the skin on. For the finest flavor and texture, use chicken breasts from naturally raised free-range birds. For extra garlic flavor, serve it with Lebanese toum bi zeit (garlic sauce) . Precede it with a chilled gazpacho and serve the chicken with fresh pita bread or slices of a crusty country loaf and a massive green salad for a memorable summer Sunday lunch.

Provided by Nancy Harmon Jenkins

Categories     Chicken     Garlic     Marinate     Backyard BBQ     Dinner     Grill     Grill/Barbecue     Advance Prep Required     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 7

2 pounds boneless chicken breasts, skin removed if you wish
4 garlic cloves, crushed with the flat blade of a knife
1 teaspoon sea salt
1/2 cup fresh lemon juice
3/4 cup extra-virgin olive oil
1 teaspoon sweet paprika
freshly ground black pepper

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 MARINATED CHICKEN



Lebanese Marinated Chicken image

This recipe is all about the marinade. Cook the chicken as you desire - grill, broil, quick fry ... it's up to you. Marinating time = prep time. Posted for ZWT 2006 - African/Middle Eastern region

Provided by SusieQusie

Categories     Poultry

Time 6h10m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breasts
4 -6 garlic cloves, finely minced
1/2 cup fresh lemon juice
2 teaspoons chopped fresh thyme
1 teaspoon paprika
1/4-1/2 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup olive oil

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.

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