Lebanese Chicken Marinade
"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"
photo by Chef jessica
- Ready In:
- 5mins
- Ingredients:
- 8
- Yields:
-
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
- Whip all the ingredients together with a whisk or better yet a food processor/blender.
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Reviews
-
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. -
What a wonderful marinade - tastes like some of my fave Mediterranean restaurants. I adjusted to my personal taste - a bit more garlic and lemon, slightly less cinnamon (1.5 tsp), used hot smoked paprika, added some oregano. This is my new "go to" chicken marinade! -
I only had four hours to marinate the chicken but it turned out great. I love this spice blend. Next time I will let the chicken marinate overnight! Thanks. -
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. -
This created very delicious chicken! I will use this again & again. :) Thank you!
see 6 more reviews
RECIPE SUBMITTED BY
Bergy
Small town in the Okanagan, B.C.
On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine.
I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help.
My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods.
I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England!
In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging.
Here are a few of my photos
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