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.
Blend everything together until the herbs are coated and the marinade looks glossy and cohesive—ready for the chicken.
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.
Serve this herby Lebanese chicken with fattoush salad and Turkish-inspired bulgur soup.
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
- Kuru Fasulye Recipe – meaty and full of rich tomato flavor.
- Red Cabbage Salad with Greek Dressing – crunchy, tangy, and vibrant
- Authentic Kisir (Turkish Bulgur Salad) – bold, herby, and loaded with texture
- 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.
Herby Lebanese-Inspired 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.
This recipe is a part of my 5 Mediterranean Chicken Marinades.
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