Lemon Garlic Marinade for Chicken

READY IN: 30mins
Recipe by Helen Ganim

I put this together when I was making some other Lebanese dishes, and I wanted chicken, but wasn't sure how I was going to make it. So this is what I came up with. One of the ingredients is Sumac- can find in middle eastern markets for sure. Its a dark red spice, that adds a lemony flavor. Its so very good. I like to make this chicken and serve it with Tabouli and Hummus. But I think it would be great with just about anything you choose to serve it with.

Top Review by UmmBinat

Wonderful marinade that I left overnight on bone in chicken thigh and breast. I chopped my garlic very fine and squished it a little since my garlic press went to the trash. It was not too garlicy after sitting a long time however I did wipe off some of the garlic prior to putting under the broiler since that is what I was worried about. I served it on top of recipe#418082 with recipe#321168 & a cucumber yogurt mint "salad" as a sauce for the rice. It was a delicious meal. I may make this again.

Ingredients Nutrition


  1. If chicken breasts are boneless and thick, I think they turn out better butterflied.
  2. Peel garlic and crush using a mortar/pestol with a little salt (makes crushing garlic easier) or buy garlic already crushed and place in a small bowl.
  3. Add lemon juice, olive oil, and sumac, and salt if you bought crushed garlic.
  4. Mix together.
  5. Place chicken in ziploc bag, add mixture from bowl. Make sure chicken is coated, seal bag and then place in refrigerator.
  6. I think it tastes best when marinated for at least 4 hours. But I 'm sure less is fine too.
  7. Grill chicken until done.

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