20 Flavorful Lebanese Chicken Recipes Authentic

Just when you thought chicken couldn’t get any more exciting, Lebanese cuisine steps in to dazzle your taste buds! From the smoky allure of grilled skewers to the comforting embrace of stews simmered with aromatic spices, these 20 flavorful Lebanese chicken recipes are your ticket to a culinary adventure right from your North American kitchen. Ready to transform your dinner routine? Let’s dive into these authentic delights that promise to bring the vibrant flavors of Lebanon to your table.

Garlicky Lebanese Chicken with Lemon and Olive Oil

Delightfully aromatic and bursting with flavor, this Garlicky Lebanese Chicken with Lemon and Olive Oil is a testament to the simplicity and elegance of Mediterranean cooking. Its vibrant blend of garlic, lemon, and olive oil creates a dish that’s both refreshing and deeply satisfying.

Ingredients

• Chicken thighs – 4
• Garlic – 6 cloves
• Lemon – 1
• Olive oil – ¼ cup
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. In a bowl, combine the juice of 1 lemon, ¼ cup olive oil, minced garlic, 1 tsp salt, and ½ tsp black pepper to create the marinade.
3. Place the chicken thighs in a baking dish and pour the marinade over them, ensuring each piece is well coated. Tip: For deeper flavor, let the chicken marinate for at least 30 minutes before baking.
4. Bake in the preheated oven for 45 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F. Tip: Baste the chicken with the marinade halfway through cooking to keep it moist.
5. Remove from the oven and let rest for 5 minutes before serving. Tip: Garnish with fresh lemon slices and a drizzle of olive oil for an extra touch of brightness.

Tender and juicy, the chicken is perfectly complemented by the tangy lemon and rich olive oil, making it a standout dish. Serve it alongside a crisp salad or over a bed of fluffy couscous for a complete meal that transports you straight to the heart of Lebanon.

Lebanese Chicken Shawarma with Tahini Sauce

Few dishes capture the essence of Lebanese cuisine quite like the aromatic and tender Chicken Shawarma, paired with a creamy Tahini Sauce that adds a nutty depth to every bite. This recipe simplifies the traditional street food into an approachable home-cooked meal, without sacrificing its authentic flavors.

Ingredients

• Chicken thighs – 2 lbs
• Garlic – 4 cloves
• Lemon juice – ¼ cup
• Olive oil – 2 tbsp
• Shawarma spice mix – 2 tbsp
• Tahini – ½ cup
• Water – ¼ cup

Instructions

1. In a large bowl, combine chicken thighs, minced garlic, lemon juice, olive oil, and shawarma spice mix. Marinate for at least 2 hours, or overnight for deeper flavor.
2. Preheat oven to 375°F. Arrange marinated chicken on a baking sheet in a single layer. Bake for 25 minutes, then broil for 5 minutes to crisp the edges.
3. While chicken cooks, whisk tahini and water in a bowl until smooth. Adjust consistency with more water if needed, aiming for a pourable sauce.
4. Let chicken rest for 5 minutes before slicing thinly against the grain. This ensures each piece is tender and easy to eat.
5. Serve sliced chicken drizzled with tahini sauce, accompanied by warm pita or over a bed of greens for a lighter option.

Combining the juicy, spice-infused chicken with the velvety tahini sauce creates a harmony of textures and flavors that’s both comforting and exotic. For an extra touch, garnish with chopped parsley and a sprinkle of sumac to brighten the dish.

Spiced Lebanese Chicken with Sumac and Pomegranate

Brimming with vibrant flavors and aromatic spices, this Spiced Lebanese Chicken with Sumac and Pomegranate is a testament to the rich culinary heritage of Lebanon. Perfectly balanced, the dish combines the tangy zest of sumac with the sweet burst of pomegranate, creating a symphony of tastes that dance on the palate.

Ingredients

• Chicken thighs – 4
• Sumac – 2 tbsp
• Pomegranate molasses – 1/4 cup
• Olive oil – 2 tbsp
• Garlic – 3 cloves, minced
• Salt – 1 tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for roasting.
2. In a bowl, combine the chicken thighs with sumac, pomegranate molasses, olive oil, minced garlic, and salt, ensuring each piece is thoroughly coated. Tip: Let the chicken marinate for at least 30 minutes to deepen the flavors.
3. Arrange the chicken thighs in a single layer on a baking tray lined with parchment paper for easy cleanup.
4. Roast in the preheated oven for 35 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C). Tip: Baste the chicken halfway through with the juices to keep it moist.
5. Remove from the oven and let it rest for 5 minutes before serving to allow the juices to redistribute. Tip: Garnish with fresh pomegranate seeds for an extra pop of color and sweetness.

Outstanding in its simplicity, the chicken emerges succulent and fragrant, with a crispy exterior that gives way to tender meat. Serve it atop a bed of fluffy couscous or alongside a crisp salad to complete this Middle Eastern feast.

Lebanese Chicken and Potato Stew (Djej bil Batata)

Perfectly balancing warmth and comfort, this Lebanese Chicken and Potato Stew, known as Djej bil Batata, is a heartwarming dish that marries tender chicken with golden potatoes in a richly spiced tomato broth.

Ingredients

• Chicken thighs – 4
• Potatoes – 2 large, peeled and cubed
• Tomato paste – 2 tbsp
• Olive oil – 2 tbsp
• Garlic – 3 cloves, minced
• Water – 2 cups
• Salt – 1 tsp
• Black pepper – ½ tsp
• Cumin – 1 tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add chicken thighs, skin side down, and sear until golden brown, about 5 minutes per side. Tip: Do not overcrowd the pot to ensure even browning.
3. Remove chicken and set aside. In the same pot, add minced garlic and sauté until fragrant, about 30 seconds.
4. Stir in tomato paste, cumin, salt, and black pepper, cooking for 1 minute to blend the flavors.
5. Return chicken to the pot, add water, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
6. Add cubed potatoes, cover, and continue simmering until potatoes are tender and chicken is cooked through, about 25 minutes. Tip: Pierce a potato with a fork to check for doneness; it should slide off easily.
7. Adjust seasoning if necessary and let the stew rest for 5 minutes before serving. Tip: Resting allows the flavors to meld together beautifully.

Zesty with a hint of cumin, this stew boasts a comforting texture with melt-in-your-mouth chicken and soft, flavorful potatoes. Serve it with a side of warm pita bread to soak up the delicious broth, or over a bed of fluffy rice for a more substantial meal.

Grilled Lebanese Chicken Skewers with Garlic Sauce

Flavorful and aromatic, these Grilled Lebanese Chicken Skewers with Garlic Sauce are a testament to the simplicity and depth of Middle Eastern cuisine, perfect for a summer barbecue or a cozy indoor meal.

Ingredients

• Chicken breast – 1.5 lbs, cut into 1-inch cubes
• Olive oil – ¼ cup
• Lemon juice – 2 tbsp
• Garlic – 4 cloves, minced
• Ground cumin – 1 tsp
• Salt – 1 tsp
• Wooden skewers – 8, soaked in water for 30 minutes
• Plain yogurt – 1 cup
• Fresh parsley – 2 tbsp, chopped

Instructions

1. In a large bowl, combine olive oil, lemon juice, minced garlic, ground cumin, and salt to create the marinade.
2. Add the chicken cubes to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat the grill to medium-high heat, about 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Thread the marinated chicken onto the soaked skewers, leaving a small space between each piece for even cooking.
5. Grill the skewers for 4-5 minutes per side, or until the chicken reaches an internal temperature of 165°F and has visible grill marks.
6. While the chicken cooks, mix the plain yogurt with the remaining minced garlic and chopped parsley to prepare the garlic sauce.
7. Serve the grilled chicken skewers hot, accompanied by the garlic sauce for dipping.

Aromatic and tender, these skewers boast a perfect char and a juicy interior, with the garlic sauce adding a creamy, tangy contrast. For an authentic touch, serve alongside warm pita bread and a crisp, lemony salad.

Lebanese Chicken Fatteh with Yogurt and Pine Nuts

This Lebanese Chicken Fatteh with Yogurt and Pine Nuts is a symphony of textures and flavors, combining crispy pita, tender chicken, and creamy yogurt into a dish that’s as nourishing as it is delightful.

Ingredients

• Chicken breast – 1 lb
• Greek yogurt – 2 cups
• Pita bread – 2 pieces
• Pine nuts – ¼ cup
• Garlic – 2 cloves
• Lemon juice – 2 tbsp
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Cumin – ½ tsp

Instructions

1. Preheat your oven to 350°F. Cut the pita bread into small squares, toss with 1 tbsp olive oil, and bake for 10 minutes until crispy.
2. Season the chicken breast with salt and cumin, then cook in a pan with 1 tbsp olive oil over medium heat for 7 minutes per side, or until fully cooked. Let it rest for 5 minutes before shredding.
3. In a bowl, mix the Greek yogurt with minced garlic and lemon juice until smooth. Tip: For a smoother sauce, let the yogurt mixture sit for 10 minutes before serving.
4. Toast the pine nuts in a dry pan over medium heat for 2 minutes, stirring constantly, until golden. Tip: Keep a close eye on them as they can burn quickly.
5. Layer the crispy pita at the bottom of a serving dish, top with shredded chicken, then pour the yogurt sauce over. Sprinkle with toasted pine nuts. Tip: For an extra touch, drizzle with a little more olive oil before serving.

Fatteh is best enjoyed immediately, offering a delightful contrast between the warm, tender chicken and the cool, creamy yogurt, with the pine nuts adding a nutty crunch. Serve it as a hearty breakfast or a light dinner, perhaps with a side of fresh vegetables for added color and texture.

Lebanese Chicken and Rice with Vermicelli (Djej Mfakkar)

Mouthwatering and aromatic, this Lebanese Chicken and Rice with Vermicelli (Djej Mfakkar) is a testament to the simplicity and depth of Middle Eastern cuisine. Combining tender chicken with fragrant rice and golden vermicelli, it’s a dish that promises comfort and elegance in every bite.

Ingredients

• Chicken thighs – 4
• Basmati rice – 1 cup
• Vermicelli – ½ cup
• Chicken broth – 2 cups
• Butter – 2 tbsp
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Cinnamon – ½ tsp
• Allspice – ½ tsp

Instructions

1. Rinse the basmati rice under cold water until the water runs clear, then soak it in water for 20 minutes. Tip: This step ensures the rice cooks evenly and becomes fluffy.
2. In a large pot, heat olive oil over medium heat and brown the chicken thighs on both sides for 5 minutes each, then remove and set aside.
3. In the same pot, melt butter and toast the vermicelli until golden brown, about 2 minutes. Tip: Stir constantly to prevent burning.
4. Drain the rice and add it to the pot with the vermicelli, stirring to combine.
5. Add the chicken broth, salt, cinnamon, and allspice, then return the chicken thighs to the pot.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Tip: Resist the urge to peek, as steam is essential for cooking the rice.
7. Remove from heat and let it sit, covered, for 5 minutes before fluffing the rice with a fork.

Rich in flavors and textures, this dish offers a delightful contrast between the tender chicken and the fragrant, slightly nutty rice. Serve it with a side of yogurt or a crisp salad to complement its warmth and spice.

Lebanese Chicken Kebabs with Toum (Garlic Dip)

Zesty and aromatic, these Lebanese Chicken Kebabs with Toum (Garlic Dip) bring the vibrant flavors of the Middle East to your table. Perfectly charred and juicy, the kebabs are a testament to the simplicity and elegance of Lebanese cuisine, paired with a creamy, pungent toum that elevates every bite.

Ingredients

• Chicken breast – 1.5 lbs, cubed
• Garlic – 6 cloves
• Lemon juice – 2 tbsp
• Olive oil – 1/4 cup
• Salt – 1 tsp
• Ground cumin – 1 tsp
• Paprika – 1 tsp
• Vegetable oil – 1 tbsp

Instructions

1. In a bowl, combine chicken cubes, 2 minced garlic cloves, lemon juice, olive oil, salt, cumin, and paprika. Mix well, cover, and marinate in the refrigerator for at least 2 hours, preferably overnight for deeper flavor.
2. Preheat grill to medium-high heat (375°F). Thread marinated chicken onto skewers, leaving small gaps between pieces for even cooking.
3. Brush grill grates with vegetable oil to prevent sticking. Place skewers on the grill, cooking for 4-5 minutes per side, until internal temperature reaches 165°F and exterior is nicely charred.
4. For the toum, blend remaining 4 garlic cloves with a pinch of salt in a food processor until smooth. Slowly drizzle in 1/4 cup olive oil while processing, until the mixture is white and fluffy. Adjust seasoning with salt if needed.
5. Serve kebabs hot off the grill with a generous side of toum for dipping. Garnish with fresh parsley if desired.

Garlicky and succulent, these kebabs pair wonderfully with fluffy pita or a crisp salad. The toum adds a bold, creamy contrast, making each bite a delightful interplay of textures and flavors.

Lebanese Chicken and Chickpea Stew

Lebanese cuisine brings a symphony of flavors to the table, and this Chicken and Chickpea Stew is no exception, blending tender poultry with hearty legumes in a fragrant, spiced broth that’s both nourishing and deeply satisfying.

Ingredients

• Chicken thighs – 1.5 lbs
• Chickpeas – 2 cups, cooked
• Olive oil – 2 tbsp
• Onion – 1, diced
• Garlic – 3 cloves, minced
• Cumin – 1 tsp
• Paprika – 1 tsp
• Chicken broth – 4 cups
• Lemon juice – 2 tbsp
• Salt – 1 tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in minced garlic, cumin, and paprika, cooking for 1 minute until fragrant.
4. Add chicken thighs to the pot, browning each side for 3 minutes to develop flavor.
5. Pour in chicken broth, bringing the mixture to a gentle boil, then reduce heat to low.
6. Cover and simmer for 25 minutes, ensuring the chicken is tender and cooked through.
7. Add cooked chickpeas and lemon juice, simmering uncovered for an additional 10 minutes to meld flavors.
8. Season with salt, adjusting as needed, and serve hot.

Velvety textures and a harmonious blend of spices define this stew, making it a perfect centerpiece for a cozy dinner. Consider garnishing with fresh parsley or a dollop of yogurt to add a refreshing contrast to the rich, savory notes.

Lebanese Stuffed Chicken with Spiced Rice

Kneading the boundaries of traditional Lebanese cuisine, this stuffed chicken with spiced rice is a symphony of flavors, elegantly encased in a tender, golden crust. Perfect for a dinner that demands sophistication without sacrificing soulful comfort.

Ingredients

• Whole chicken – 1 (about 4 lbs)
• Basmati rice – 1 cup
• Ground cinnamon – 1 tsp
• Ground allspice – 1 tsp
• Salt – 1 tsp
• Butter – 2 tbsp
• Chicken broth – 2 cups
• Slivered almonds – ¼ cup

Instructions

1. Preheat your oven to 375°F (190°C).
2. Rinse the basmati rice under cold water until the water runs clear, then drain well.
3. In a bowl, mix the drained rice with ground cinnamon, ground allspice, and salt.
4. Melt butter in a skillet over medium heat, add the rice mixture, and toast for 2 minutes, stirring constantly.
5. Pour in the chicken broth, bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
6. While the rice cooks, carefully loosen the skin of the chicken over the breasts and thighs to create pockets.
7. Once the rice is cooked, stir in the slivered almonds, then stuff the mixture under the chicken skin and into the cavity.
8. Place the chicken in a roasting pan, breast side up, and roast in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C).
9. Let the chicken rest for 10 minutes before carving to allow the juices to redistribute.

Fragrant with spices and rich in texture, this dish pairs beautifully with a crisp, green salad or roasted vegetables for a complete meal. The almonds add a delightful crunch, contrasting the tender chicken and fluffy rice.

Lebanese Chicken and Vegetable Tagine

Hearty and aromatic, this Lebanese Chicken and Vegetable Tagine is a symphony of flavors, combining tender chicken with a medley of vegetables, all simmered to perfection in a fragrant blend of spices. It’s a dish that promises to transport your senses to the bustling streets of Beirut with every bite.

Ingredients

• Chicken thighs – 4
• Olive oil – 2 tbsp
• Onion – 1, sliced
• Garlic – 3 cloves, minced
• Carrots – 2, sliced
• Zucchini – 1, sliced
• Chicken broth – 1 cup
• Tomato paste – 2 tbsp
• Cumin – 1 tsp
• Paprika – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat olive oil in a tagine or deep skillet over medium heat until shimmering.
2. Add chicken thighs, skin-side down, and cook for 5 minutes until golden brown. Flip and cook for another 5 minutes. Remove and set aside.
3. In the same pan, add onion and garlic, sautéing for 3 minutes until softened.
4. Stir in carrots and zucchini, cooking for another 5 minutes until slightly tender.
5. Mix in tomato paste, cumin, paprika, salt, and black pepper, coating the vegetables evenly.
6. Return chicken to the pan, nestling it among the vegetables.
7. Pour chicken broth over the mixture, bringing to a simmer.
8. Cover and reduce heat to low, simmering for 30 minutes until chicken is cooked through and vegetables are tender.
9. Tip: For deeper flavor, let the tagine rest for 10 minutes before serving.
10. Tip: If using a traditional tagine, ensure it’s properly seasoned to prevent sticking.
11. Tip: Garnish with fresh cilantro for a burst of color and freshness.

Keenly balanced, the tagine offers a tender chicken that falls off the bone, paired with vegetables that have absorbed the rich, spiced broth. Serve it over a bed of couscous or with warm pita bread to soak up every last drop of the flavorful sauce.

Lebanese Chicken with Za’atar and Lemon

Captivating the senses with its vibrant flavors and aromatic spices, Lebanese Chicken with Za’atar and Lemon is a dish that promises a delightful journey to the heart of Middle Eastern cuisine. Perfectly balanced with the tanginess of lemon and the earthy notes of za’atar, this recipe is a testament to the simplicity and elegance of Lebanese cooking.

Ingredients

• Chicken thighs – 4
• Za’atar – 2 tbsp
• Lemon – 1, juiced
• Olive oil – ¼ cup
• Salt – 1 tsp
• Garlic – 2 cloves, minced

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the chicken evenly.
2. In a small bowl, mix together the za’atar, lemon juice, olive oil, salt, and minced garlic to create a marinade. Tip: For an extra flavor boost, let the marinade sit for 10 minutes before using.
3. Place the chicken thighs in a baking dish and pour the marinade over them, ensuring each piece is well coated. Tip: For deeper flavor, marinate the chicken for at least 30 minutes before baking.
4. Bake in the preheated oven for 35-40 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C). Tip: Baste the chicken with the marinade halfway through cooking to keep it moist.
5. Remove from the oven and let rest for 5 minutes before serving to allow the juices to redistribute.

Flaky and tender, the chicken thighs are infused with the bold flavors of za’atar and lemon, creating a dish that’s both comforting and exotic. Serve alongside a crisp salad or over a bed of fluffy couscous for a meal that’s as visually appealing as it is delicious.

Lebanese Chicken and Lentil Soup (Shorbat Adas)

Unveiling the warmth of Lebanese cuisine, this Chicken and Lentil Soup, known as Shorbat Adas, is a comforting blend of tender chicken, hearty lentils, and aromatic spices, simmered to perfection. Its rich flavors and nourishing qualities make it a beloved dish for any season.

Ingredients

• Chicken thighs – 1 lb
• Lentils – 1 cup
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Cumin – 1 tsp
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Water – 6 cups

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add diced onion and minced garlic, sautéing until translucent, approximately 5 minutes.
3. Season chicken thighs with salt and cumin, then add to the pot, browning each side for 3 minutes.
4. Stir in lentils and water, bringing the mixture to a boil.
5. Reduce heat to low, cover, and simmer for 45 minutes, or until lentils are tender and chicken is cooked through.
6. Remove chicken from the pot, shred the meat, and return it to the soup.
7. Adjust seasoning with salt if necessary, then simmer uncovered for an additional 10 minutes to thicken slightly.

Yielded is a soup with a velvety texture, where the earthy lentils and succulent chicken meld harmoniously with the warmth of cumin. For an elegant touch, garnish with a drizzle of olive oil and a sprinkle of fresh parsley before serving.

Lebanese Chicken with Freekeh and Almonds

Kickstart your culinary journey with a dish that marries the rustic charm of Lebanese cuisine with the wholesome goodness of freekeh and the crunch of almonds. This Lebanese Chicken with Freekeh and Almonds is a symphony of textures and flavors, perfect for those who appreciate a meal that’s both nourishing and indulgent.

Ingredients

• Chicken thighs – 4
• Freekeh – 1 cup
• Almonds – ½ cup
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Chicken broth – 2 cups
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F (190°C).
2. Season the chicken thighs with salt and black pepper on both sides.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs, skin-side down, and sear until golden brown, about 5 minutes per side. Remove and set aside.
4. In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.
5. Add the freekeh to the skillet, stirring to coat with the oil and garlic, about 1 minute.
6. Pour in the chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
7. Return the chicken thighs to the skillet, nestling them into the freekeh. Scatter the almonds over the top.
8. Transfer the skillet to the oven and bake uncovered for 15 minutes, or until the chicken is cooked through and the almonds are toasted.
9. Let the dish rest for 5 minutes before serving to allow the flavors to meld.

Combining the tender juiciness of the chicken with the nutty freekeh and the crisp almonds, this dish offers a delightful contrast in every bite. Consider serving it with a side of yogurt or a fresh cucumber salad to complement its rich flavors.

Lebanese Chicken and Eggplant Bake

Radiating with the warmth of Lebanese cuisine, this dish combines tender chicken and creamy eggplant in a harmonious bake, infused with aromatic spices that promise a comforting yet sophisticated meal.

Ingredients

• Chicken thighs – 4
• Eggplant – 1 large, sliced into ½-inch rounds
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Cumin – 1 tsp
• Paprika – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Tomato sauce – 1 cup
• Water – ½ cup

Instructions

1. Preheat the oven to 375°F.
2. Season the chicken thighs with salt, black pepper, cumin, and paprika.
3. Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear until golden brown, about 4 minutes per side. Remove and set aside.
4. In the same skillet, add the eggplant slices and cook until slightly softened, about 3 minutes per side. Tip: Do not overcrowd the skillet to ensure even cooking.
5. Layer the eggplant slices at the bottom of a baking dish. Place the seared chicken thighs on top.
6. In a small bowl, mix tomato sauce, water, and minced garlic. Pour over the chicken and eggplant.
7. Cover the baking dish with foil and bake for 30 minutes. Tip: The foil helps to keep the moisture in, ensuring the chicken stays juicy.
8. Remove the foil and bake for an additional 10 minutes to slightly thicken the sauce. Tip: For a deeper flavor, broil for the last 2 minutes until the edges are caramelized.

Ample in flavor, the Lebanese Chicken and Eggplant Bake emerges from the oven with the eggplant meltingly tender and the chicken infused with the rich, spiced tomato sauce. Serve it over a bed of fluffy couscous or with warm pita bread to soak up the delicious sauce.

Lebanese Chicken with Garlic and Coriander

Amidst the bustling flavors of Middle Eastern cuisine, Lebanese Chicken with Garlic and Coriander stands out for its aromatic simplicity and depth of flavor.

Ingredients

• Chicken thighs – 4 pieces
• Garlic – 6 cloves, minced
• Fresh coriander – ½ cup, chopped
• Olive oil – 2 tbsp
• Lemon juice – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, combine minced garlic, chopped coriander, olive oil, lemon juice, salt, and black pepper to create a marinade.
3. Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. Let it marinate for at least 30 minutes in the refrigerator for flavors to meld.
4. Heat a skillet over medium-high heat and sear the chicken thighs for 3 minutes on each side until golden brown, locking in the juices.
5. Transfer the skillet to the preheated oven and bake for 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
6. Remove from the oven and let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Succulent and fragrant, this dish boasts a crispy exterior with tender, juicy meat inside. Serve it atop a bed of fluffy couscous or with warm pita bread to soak up the vibrant garlic and coriander sauce.

Lebanese Chicken and Bulgur Pilaf

Whisking together the vibrant flavors of the Middle East, this Lebanese Chicken and Bulgur Pilaf is a symphony of aromatic spices and tender textures that promises to transport your senses to the bustling streets of Beirut.

Ingredients

• Chicken thighs – 4
• Bulgur – 1 cup
• Chicken broth – 2 cups
• Olive oil – 2 tbsp
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Cumin – 1 tsp
• Allspice – ½ tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Parsley – ¼ cup, chopped

Instructions

1. Preheat the oven to 375°F.
2. Season the chicken thighs with salt, black pepper, cumin, and allspice.
3. Heat olive oil in a large oven-proof skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook until golden brown, about 5 minutes per side. Remove and set aside.
4. In the same skillet, add the diced onion and minced garlic, sautéing until translucent, about 3 minutes.
5. Stir in the bulgur, then pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.
6. Return the chicken thighs to the skillet, nestling them into the bulgur mixture.
7. Cover the skillet and transfer to the preheated oven. Bake for 25 minutes, or until the chicken is cooked through and the bulgur is tender.
8. Remove from the oven and let stand, covered, for 5 minutes before serving.
9. Garnish with chopped parsley before serving.

Hint: The bulgur pilaf emerges fluffy and fragrant, perfectly complementing the juicy, spiced chicken. For an extra touch of elegance, serve with a side of creamy yogurt sauce and a sprinkle of sumac.

Lebanese Chicken with Pomegranate Molasses Glaze

Brimming with vibrant flavors and a touch of Middle Eastern charm, this Lebanese Chicken with Pomegranate Molasses Glaze is a culinary masterpiece that promises to delight the senses. Its succulent meat, coated in a glossy, tangy-sweet glaze, is a testament to the rich culinary traditions of Lebanon.

Ingredients

• Chicken thighs – 4
• Pomegranate molasses – ¼ cup
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the chicken.
2. In a bowl, whisk together pomegranate molasses, olive oil, minced garlic, salt, and black pepper to create the glaze. Tip: For a smoother glaze, warm the pomegranate molasses slightly before mixing.
3. Place the chicken thighs in a baking dish and generously coat them with the prepared glaze, ensuring each piece is evenly covered. Tip: Let the chicken marinate in the glaze for at least 30 minutes for deeper flavor penetration.
4. Bake in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Baste the chicken with the glaze halfway through cooking to enhance its glossy finish and flavor.
5. Remove from the oven and let rest for 5 minutes before serving to allow the juices to redistribute.

Remarkably tender and bursting with a harmonious blend of sweet and tangy notes, this dish pairs beautifully with a side of fluffy couscous or a crisp salad. For an extra touch of elegance, garnish with fresh pomegranate seeds and a drizzle of the reduced glaze from the baking dish.

Lebanese Chicken and Spinach Stew

Amidst the bustling flavors of Lebanese cuisine, this chicken and spinach stew stands out as a comforting yet sophisticated dish, perfect for a cozy dinner that promises to transport your senses to the Levant.

Ingredients

• Chicken thighs – 1.5 lbs
• Spinach – 4 cups
• Garlic – 3 cloves
• Olive oil – 2 tbsp
• Lemon juice – 2 tbsp
• Salt – 1 tsp
• Cumin – 1 tsp
• Water – 2 cups

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add chicken thighs, skin side down, and sear until golden brown, about 5 minutes per side. Tip: Do not overcrowd the pot to ensure even browning.
3. Remove chicken and set aside. In the same pot, add minced garlic and sauté until fragrant, about 30 seconds.
4. Return chicken to the pot. Add spinach, lemon juice, salt, cumin, and water. Stir to combine.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, or until chicken is cooked through. Tip: The stew should be slightly thickened but still brothy.
6. Adjust seasoning with additional salt if needed. Tip: For a brighter flavor, add a squeeze of fresh lemon juice before serving.

Nestled in its aromatic broth, the tender chicken and wilted spinach offer a harmonious blend of earthy and citrusy notes. Serve this stew over a bed of fluffy rice or with warm, crusty bread to soak up every last drop of its flavorful sauce.

Lebanese Chicken with Tahini and Lemon Dressing

Brimming with the vibrant flavors of the Mediterranean, this Lebanese Chicken with Tahini and Lemon Dressing is a testament to the simplicity and elegance of Middle Eastern cuisine. Perfectly balanced between tangy and creamy, it’s a dish that promises to transport your senses to the bustling streets of Beirut with every bite.

Ingredients

• Chicken thighs – 4
• Tahini – ¼ cup
• Lemon juice – 2 tbsp
• Garlic – 2 cloves, minced
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Water – 2 tbsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken.
2. In a bowl, whisk together tahini, lemon juice, minced garlic, olive oil, salt, and water until the dressing is smooth and creamy. Tip: If the dressing is too thick, add a teaspoon of water at a time until desired consistency is achieved.
3. Place the chicken thighs in a baking dish and pour the tahini dressing over them, making sure each piece is well coated. Tip: For extra flavor, let the chicken marinate in the dressing for 30 minutes before baking.
4. Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the skin is golden brown. Tip: Use a meat thermometer to check that the internal temperature of the chicken has reached 165°F (74°C).
5. Remove from the oven and let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Exquisitely tender, the chicken is beautifully complemented by the creamy tahini and lemon dressing, offering a delightful contrast of textures. Serve it atop a bed of fluffy couscous or with warm pita bread to soak up every last drop of the dressing.

Summary

Nothing brings the vibrant flavors of Lebanon to your kitchen like these 20 authentic chicken recipes. Whether you’re craving something grilled, baked, or stewed, there’s a dish here to satisfy every palate. We’d love to hear which recipe becomes your favorite—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for fellow food enthusiasts to discover. Happy cooking!