I absolutely adore this marinade because it brings together such a vibrant medley of spices that make every bite feel like an exotic adventure for my taste buds. Plus, the addition of yogurt and fresh parsley not only keeps the chicken unbelievably tender and juicy but also adds a refreshing twist that just hits all the right notes!
Uncover my marinade for Lebanese chicken. Ingredients:
Olive oil; lemon juice; garlic; yogurt; and a blend of aromatic spices, including:
Cumin; coriander; and turmeric—because, really, what’s chicken without a little color?
And what’s a chicken dinner without a few antioxidants? More to the point, the antioxidants in this chicken transform it from simple to spectacular, from ordinary to truly delicious.
Ingredients
Olive Oil: Abundant in beneficial lipids, contributes creaminess and layers of flavor.
The juice of lemon offers a taste that is both fresh and sharp, and it is loaded with vitamin C.
Garlic:
Presents forceful, tasty hints; has antioxidants.
Cumin, Ground: Earthy and warm; enhances flavor complexity.
Ground Coriander: Mild, with a slight citrus flavor; good for digestion.
Cinnamon: Sweet, woody spice; anti-inflammatories.
They can help fight inflammation in the body.
Paprika: Provides gentle heat; rich in antioxidants.
Cayenne pepper: Delivers heat, accelerates metabolism.
Yogurt, plain: Contains gut-friendly probiotics, and a texture that’s creamy and smooth.
Parsley, raw: Bright, herbaceous, wonderfully vibrant, and packed with essential vitamins and nutrients.
Ingredient Quantities
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons plain yogurt
- 1/4 cup chopped fresh parsley
Instructions
1. In a mixing bowl, combine the olive oil and lemon juice, and whisk to form the base of the marinade.
2. In a bowl, add the minced garlic, mixing it thoroughly with the liquid ingredients.
3. Combine the ground cumin, ground coriander, ground cinnamon, and ground allspice to form a rich, aromatic blend.
4. Mix in the ground turmeric, paprika, and cayenne pepper until all spices are thoroughly combined.
5. Add salt and black pepper to the mixture to taste.
6. Carefully incorporate the plain yogurt, making certain that it is completely combined with the remaining ingredients and that the overall appearance of the mixture is unifrom and creamy.
7. Finely chop the fresh parsley and stir it into the marinade, and you have a burst of color and freshness.
8. Put your chicken pieces in a large resealable plastic bag or a shallow dish.
9. Put the marinade on the chicken, ensuring that you cover it completely. Then put the chicken in the refrigerator, allowing it to chill and marinate for at least a few hours and preferably overnight.
10. For at least 2 hours, preferably overnight, refrigerate so the flavors can completely infuse the chicken before cooking.
Equipment Needed
1. Mixing bowl
2. Whisk
3. Knife
4. Cutting board
5. Measuring cups
6. Measuring spoons
7. Garlic press or mincer
8. Spoon
9. Large resealable plastic bag or shallow dish
10. Refrigerator
FAQ
- What is the purpose of the yogurt in the marinade?The marinade has a yogurt base. The yogurt helps do two things to the chicken:
1. It tenderizes it.
2. It adds a creamy texture.Yogurt is a great ingredient to use in a marinade because it has such a diplomatic flavor. It doesn’t fight with any of the other flavors in the marinade, and it makes the chicken taste like more than just chicken.
- Can I use dried parsley instead of fresh?The preferred ingredient for this recipe is fresh parsley, due to its vibrant flavor. If you must use dried parsley, substitute in 1 tablespoon.
- How long should I marinate the chicken?To get the most flavor from the chicken, it is best to marinate it in the refrigerator for 2 hours, but overnight is even better.
- Is this marinade suitable for grilling and baking?Indeed, this marinade is suitable for both grilling and baking chicken, making it versatile for different cooking methods.
- Can I make this marinade ahead of time?Certainly! The marinade can be readied a day in advance and stored in the refrigerator until it’s time to use it.
- How spicy is this marinade with cayenne pepper?Cayenne pepper gives the dish its kick, and a 1/4 teaspoon will add just a hint of heat. If you prefer an amount that will make ya sweat, then adjust it upward. Conversely, ya can leave it out altogether if ya don’t want any heat.
- Can this marinade be used for meats other than chicken?Undoubtedly, this marinade is not only versatile but can also be used for lamb or beef, making it a great option for a variety of meats.
Substitutions and Variations
You can substitute avocado oil or vegetable oil for olive oil, if necessary.
Lemon juice: Replace with the same amount of lime juice or white vinegar for a sharp flavor.
Ground cumin can be substituted with either ground coriander or ground caraway seeds akin to an altered aspect of the profile.
Cinnamon in the powder form: For an equivalent warmth, substitute ground nutmeg or ground allspice.
Unflavored yogurt: Use unflavored Greek yogurt for a creamier texture or buttermilk as an alternative.
Pro Tips
1. Toast the Spices: For an even more intense flavor, lightly toast the cumin, coriander, cinnamon, allspice, turmeric, paprika, and cayenne pepper in a dry pan over medium heat for a few minutes before adding them to the marinade. This will release their essential oils and elevate the aromatics.
2. Zest the Lemon: To amplify the citrus flavor, add some freshly grated lemon zest to the marinade in addition to the juice. The zest contains natural oils that enhance the marinade’s freshness.
3. Use Fresh Garlic: If possible, use fresh garlic instead of pre-minced for a more potent and vibrant garlic flavor. Crushing the garlic slightly before mincing will help release more flavor.
4. Yogurt Tenderization: The yogurt in the marinade not only adds flavor but also helps tenderize the meat. Make sure it’s well incorporated to evenly distribute its tenderizing properties across the chicken.
5. Adjusting Heat: For those who prefer milder spice, consider reducing the amount of cayenne pepper. Alternatively, for more heat, you can increase it or add a pinch of red pepper flakes.
Lebanese Chicken Marinade Recipe
My favorite Lebanese Chicken Marinade Recipe
Equipment Needed:
1. Mixing bowl
2. Whisk
3. Knife
4. Cutting board
5. Measuring cups
6. Measuring spoons
7. Garlic press or mincer
8. Spoon
9. Large resealable plastic bag or shallow dish
10. Refrigerator
Ingredients:
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons plain yogurt
- 1/4 cup chopped fresh parsley
Instructions:
1. In a mixing bowl, combine the olive oil and lemon juice, and whisk to form the base of the marinade.
2. In a bowl, add the minced garlic, mixing it thoroughly with the liquid ingredients.
3. Combine the ground cumin, ground coriander, ground cinnamon, and ground allspice to form a rich, aromatic blend.
4. Mix in the ground turmeric, paprika, and cayenne pepper until all spices are thoroughly combined.
5. Add salt and black pepper to the mixture to taste.
6. Carefully incorporate the plain yogurt, making certain that it is completely combined with the remaining ingredients and that the overall appearance of the mixture is unifrom and creamy.
7. Finely chop the fresh parsley and stir it into the marinade, and you have a burst of color and freshness.
8. Put your chicken pieces in a large resealable plastic bag or a shallow dish.
9. Put the marinade on the chicken, ensuring that you cover it completely. Then put the chicken in the refrigerator, allowing it to chill and marinate for at least a few hours and preferably overnight.
10. For at least 2 hours, preferably overnight, refrigerate so the flavors can completely infuse the chicken before cooking.
