Lebanese Chicken Marinade
This Lebanese chicken marinade combines olive oil, lemon, garlic, pomegranate molasses, and fresh herbs to create juicy, flavor-packed chicken. It's sharp, vibrant, and ready to steal the show.
The first time I made it, my family didn't just ask for seconds-they wanted to know when I'd make it again. This Lebanese chicken marinade doesn't just season the chicken-it transforms it. Juicy, herby, fresh, and so easy to pull together, it's become a weeknight go-to and a weekend favorite.
Craving more bold, healthy Mediterranean chicken? Don't miss my Spicy Arrabbiata Chicken Marinade-it's saucy with the perfect amount of heat.
Lebanese Chicken Marinade Details
- Add all the marinade ingredients to a mixing bowl: olive oil, lemon juice, garlic, fresh herbs, spices, and pomegranate molasses.
- Mix everything. I like to crush the garlic a little bit with the whisk to really infuse the flavor.
Quick Tip
Longer marinating = deeper flavor. Even 30 minutes helps, but if you have time, let the chicken soak overnight to really absorb the citrus, herbs, and spices.
- Transfer the chicken to a zip-top bag or shallow dish, then pour the marinade over it, turning to coat every piece evenly.
- Seal it up and pop it in the fridge to marinate; an hour works, but overnight is even better.
Oven-Baked Lebanese Chicken
Preheat your oven to 375°F and arrange the marinated chicken on a sheet pan. For a saucier finish, bake it with the marinade. Prefer crispier edges? Pat the chicken dry first and skip the extra liquid.
Bake for 25-30 minutes, or until the internal temp reaches 165°F. Let it rest a few minutes before slicing-it makes all the difference in juiciness.
Grilled Lebanese Chicken
Heat your grill to medium-high and oil the grates to prevent sticking. Place the marinated chicken on the grill (discard any leftover marinade) and cook for 6-8 minutes per side, until lightly charred and the internal temperature reaches 165°F (74°C).
Let your chicken rest before serving; this keeps it tender and locks in the flavor.
Mezze-Style Serving Suggestion:
Build a colorful Mediterranean spread around your Lebanese chicken with these flavor-packed sides:
- Smoky Muhammara with Pomegranate Mint - a creamy, smoky dip with sweet-tart notes
- Red Cabbage Salad with Greek Dressing - crunchy, tangy, and vibrant
- Spanakopita Quesadillas - flaky, cheesy, and perfect for dipping
- Tender Mediterranean Cauliflower Salad - hearty and herbed with olive oil and lemon
- Shirazi Salad - fresh herbs and citrusy dressing.
Lebanese Chicken Marinade
This vibrant Lebanese-inspired chicken marinade is good for 2-4 pounds of chicken. It features bright lemon, fragrant garlic, and tangy pomegranate molasses, complemented by fresh mint and parsley for a juicy, herb-packed flavor. Ideal for grilling, baking, or cooking on the stovetop.
- Prep Time: 10 minutes (not including marinating time)
- Cook Time: 12-15 minutes
- Total Time: 22-25 minutes (prep + cook)
- Yield: Serves 4 (adjust as needed) 1x
- Category: Main Dish / Chicken Marinade
- Method: Marinate + Stovetop Sear
- Cuisine: Lebanese / Mediterranean
- Diet: Gluten Free
Ingredients
- ¼ cup olive oil
- ¼ cup lemon juice
- 4 cloves garlic, chopped
- 2 tablespoons red wine vinegar
- 2 tablespoons pomegranate molasses
- 1 tablespoon shawarma seasoning (or 1 tablespoon garam masala + ¼ teaspoon ground cinnamon)
- 1 + ½ teaspoons sea salt
- ¼ teaspoon black pepper
- ⅓ cup chopped fresh mint leaves
- ⅓ cup chopped fresh parsley
- Fresh mint leaves and lemon for garnish
Instructions
- Add all of the ingredients to a bowl and whisk until well combined.
- Season the chicken with salt and pepper, then place it in a resealable bag or a shallow dish and pour the marinade over it. Use tongs, if needed, to coat each piece of chicken in the marinade.
- Cover and refrigerate for at least 30 minutes-or overnight if you want the flavor to really soak in.
- Heat a large skillet over medium heat and add a drizzle of olive oil. Once hot, add the marinated chicken (letting any excess marinade drip off) and cook for 5-7 minutes per side, or until golden brown and the internal temperature reaches 165°F.
- Let the chicken rest for a few minutes before slicing.
Nutrition
- Serving Size:
- Calories: 162
- Sugar: 8.3 g
- Sodium: 2624.2 mg
- Fat: 14.1 g
- Saturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 10.3 g
- Fiber: 0.3 g
- Protein: 0.4 g
- Cholesterol: 0 mg
This recipe is a part of my 5 Mediterranean Chicken Marinades.