If you love bold flavors and tender, juicy chicken, this recipe is perfect for you. It brings the authentic taste of Lebanon right to your kitchen with simple ingredients and easy steps.
Prep Time15 min
Cook Time10 min
Total Time25 min
Difficulty
Easy
Tips From The Kitchen
Marinate the chicken for at least a few hours, or overnight, to allow the spices to fully absorb.
Use a grill or cast-iron pan to get a nice char and smoky flavor.
Let the cooked chicken rest for a few minutes before slicing to keep it juicy.
Ingredients
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Why This Dish Is Worth Trying
Full of bold, fragrant spices that bring out the natural flavor of the chicken. It’s a perfect blend of savory, tangy, and slightly smoky tastes. Plus, it’s easy to prepare and perfect for a quick weeknight dinner or a special gathering.
Step 1
In a bowl, whisk together the yogurt, lemon juice, olive oil, tomato paste, garlic, cumin, coriander, salt, pepper, and red pepper flakes until everything is well combined. Add the chicken strips and toss them in the marinade so they're fully coated. Cover the bowl with plastic wrap and pop it in the fridge to marinate for at least 8 hours, or overnight if you have the time.
Step 2
When you’re ready to cook, move your oven rack so it’s about 6 inches from the broiler and preheat the broiler. Take the chicken out of the marinade and lay the strips out in a single layer on a broiling pan. Toss out any leftover marinade.
Step 3
Broil the chicken for about 10 minutes, flipping halfway through, until it’s cooked through and the juices run clear. To be sure, check that the thickest piece reaches 165°F (74°C) on an instant-read thermometer. Let it rest a minute, then serve and enjoy!
62
people cooked this recipe
ByRyan Parker
Ryan shares simple recipes made for everyday cooking and easy family meals.
Serving Suggestions
Serve with warm pita bread, fresh garlic sauce, and a side of pickled vegetables or a simple salad. Adding a drizzle of tahini or a sprinkle of fresh parsley can brighten up the dish even more.
Storing This Dish
Store leftover chicken in an airtight container in the fridge for up to three days. Reheat gently in a pan or microwave to avoid drying it out. The marinade flavors may deepen over time, making leftovers even tastier.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes, boneless, skinless chicken thighs work well and stay juicy. Adjust cooking time as needed.
How long can I marinate the chicken?
Marinate for at least 8 hours or overnight for best flavor, but no longer than 24 hours to avoid mushy texture.
Can I grill the chicken instead of broiling it?
Absolutely, grilling over medium-high heat works great and adds a nice smoky flavor.
What can I serve with this chicken?
Serve with pita bread, garlic sauce, pickles, and fresh salad or rice.
Is it okay to use Greek yogurt instead of plain yogurt?
Yes, Greek yogurt is thicker and works well in the marinade.
Can I prepare the marinade in advance?
Yes, you can mix the marinade ahead and store it in the fridge for up to 2 days before adding the chicken.
How do I know when the chicken is fully cooked?
Cook until the internal temperature reaches 165°F (74°C) and juices run clear.
What if I don’t have an instant-read thermometer?
Cut into the thickest piece to check that the meat is no longer pink and the juices run clear.
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