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Lebanese chicken marinade with yoghurt

Classic chicken marinade

Course Main Course
Cuisine Lebanese, Mediterranean, Middle Eastern
Keyword Authentic, Crowd pleaser, Quick and Easy
Total Time 1 hour
Servings 4
Author Zaatar and Zaytoun

Ingredients

  • 1 kilo chicken any cut
  • 4 tablespoons plain yoghurt
  • 1-2 garlic cloves minced
  • ½ lemon juiced
  • 1 teaspoon salt approx

Spices

  • ½ teaspoon 7-spice
  • ¼ teaspoon paprika
  • ¼ teaspoon turmeric
  • ¼ teaspoon ground coriander
  • ¼ teaspoon sumac
  • ¼ teaspoon black pepper

Instructions

To prepare the marinade

  1. In a large bowl, mix together the garlic, yoghurt, lemon juice, spices, salt and stir well

  2. Add the chicken and rub in the marinade, especially under the skin if using chicken on the bone

  3. Cover the bowl with plastic wrap and marinade overnight in the fridge, or at least for a few hours

To cook the chicken

  1. Take out the chicken from the fridge around half an hour before cooking

  2. If oven roasting chicken on the bone, preheat the oven to 220C (430F), add the chicken to a roasting tray and transfer to the oven. After 20 minutes reduce the heat down to 180C (350F) and cook for another 40 minutes, turning every 15 minutes or so.

  3. If pan frying, add a shallow layer of oil and sauté the chicken until well done (around 10 minutes for small cubes of chicken breast, 20 minutes for drumsticks)

  4. If grilling, make sure your coals are burning nice and low, and cook until well done, turning and basting with the extra juices as you go along.