Lebanese Chicken…..

This chicken couldn’t be more simple.  Start out by putting some color on the skin by grilling or broiling, then finish cooking in the oven.

The marinade has few ingredients that most of us have on hand.  Whisk all of the marinade ingredients together in a small bowl and pour over the chicken in a large zip bag.  Marinate the chicken 30-60 minutes.

Place the marinating chicken into a plastic container so avoid any leaking in the refrigerator.   When you marinade this way you can mush and squish (official cooking terms) it around to distribute the lovely marinating liquid.

Lebanese Chicken

1 whole frying chicken, either cut in half or into individual pieces
1/4 cup olive oil
1/4 cup fresh lemon juice
2 teaspoons dried oregano
1/4 teaspoon cinnamon
1 large clove garlic, crushed
1 teaspoon kosher salt
1/2 teaspoon pepper

1)  Whisk all marinade ingredients together in a small mixing bowl.
2)  Place chicken into a large zip bag.  Pour marinade over chicken.  Place in a bowl and refrigerate 30 minutes to an hour.  Half way through marinating, shake up the bag and move the chicken around.
3) Preheat the grill and the oven to 350′.    Foil line a baking sheet.
4)  Grill the chicken just until there is good coloring on the skin, 10-15 minutes.  Place on foil lined baking sheet and bake for 45 minutes.  Makes 5-6 servings.  Serve with hummus and warm pita bread, and salad.



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  1. Oh, oh, oh. This sounds so delicious! It will definitely be a regular around my house.