Oh, the aromatic spices and vibrant flavors of Lebanese cuisine can transform simple chicken into an unforgettable meal! Whether you’re craving quick weeknight dinners or planning a festive feast, these authentic recipes bring the warmth of Middle Eastern hospitality right to your kitchen. Get ready to explore 20 delicious ways to enjoy Lebanese chicken—your taste buds are in for a treat!
Grilled Lebanese Chicken with Garlic Sauce
Whip up restaurant-quality Lebanese chicken right in your backyard. This garlicky grilled masterpiece delivers juicy, tender chicken with that signature char. Your taste buds won’t know what hit them.
Ingredients
- 2 lbs chicken thighs, bone-in, skin-on (for maximum juiciness)
- 1/4 cup olive oil (or any neutral oil)
- 3 tbsp lemon juice (freshly squeezed preferred)
- 4 garlic cloves, minced (adjust to taste)
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp cinnamon
- 1/2 cup plain Greek yogurt (full-fat for creaminess)
- 1/4 cup tahini
- 2 tbsp water (to thin sauce if needed)
- Salt to taste
Instructions
- Combine olive oil, lemon juice, minced garlic, paprika, cumin, cinnamon, and salt in a large bowl.
- Add chicken thighs to the marinade, coating each piece thoroughly.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for deeper flavor penetration.
- Preheat your grill to medium-high heat, approximately 400°F.
- Remove chicken from marinade, letting excess drip off.
- Place chicken skin-side down on the hot grill grates.
- Grill for 6-8 minutes until skin is golden brown and has distinct grill marks.
- Flip chicken using tongs and grill for another 6-8 minutes.
- Check internal temperature with a meat thermometer—it should read 165°F at the thickest part.
- Transfer chicken to a clean plate and let rest for 5 minutes to redistribute juices.
- While chicken rests, whisk together Greek yogurt, tahini, remaining minced garlic, and water in a small bowl.
- Season garlic sauce with salt until flavors are balanced.
- Serve grilled chicken drizzled generously with the garlic sauce.
Marvel at the contrast between the smoky, crisp-skinned chicken and the cool, creamy garlic sauce. The tahini adds nutty depth that complements the warm spices perfectly. Try serving it over fluffy rice with a side of grilled vegetables for a complete Mediterranean feast that’ll transport you straight to Beirut.
Lebanese Chicken Shawarma Wrap
Sizzling Lebanese chicken shawarma wraps bring street food magic to your kitchen. Skip the takeout line—this homemade version delivers tender, spiced chicken wrapped in warm pita with garlicky sauce. Get ready for flavor that’ll make your taste buds dance.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into strips (thighs stay juicier than breasts)
– 2 tbsp olive oil (or any neutral oil)
– 2 tsp smoked paprika
– 1 tsp ground cumin
– 1 tsp garlic powder
– ½ tsp ground coriander
– ¼ tsp cayenne pepper (adjust for heat preference)
– 4 medium pita breads
– ½ cup plain Greek yogurt
– 2 cloves garlic, minced
– 1 tbsp lemon juice
– 1 cup shredded lettuce
– ½ cup diced tomatoes
Instructions
1. Combine chicken strips with olive oil, smoked paprika, cumin, garlic powder, coriander, and cayenne pepper in a bowl.
2. Massage spices into chicken until every piece is evenly coated—this ensures maximum flavor penetration.
3. Heat a large skillet over medium-high heat until a drop of water sizzles immediately.
4. Arrange chicken in a single layer in the hot skillet—don’t overcrowd for proper browning.
5. Cook chicken for 6-7 minutes without moving to develop a golden-brown crust.
6. Flip each piece and cook another 5-6 minutes until internal temperature reaches 165°F.
7. Remove chicken from skillet and let rest 3 minutes—this keeps juices locked in.
8. Whisk Greek yogurt, minced garlic, and lemon juice in a small bowl until smooth.
9. Warm pita breads in a dry skillet for 30 seconds per side until pliable.
10. Spread 2 tablespoons of garlic yogurt sauce evenly across each pita center.
11. Divide cooked chicken strips among the four pitas, arranging them in a straight line.
12. Top chicken with shredded lettuce and diced tomatoes.
13. Fold bottom edge of pita over filling, then roll tightly from one side to form a secure wrap.
Outrageously good texture with tender, spiced chicken against cool, crisp veggies. The garlic sauce cuts through the warmth of the spices perfectly. Serve these wrapped in parchment paper for easy handling, or slice them diagonally to showcase the colorful layers inside.
Authentic Lebanese Chicken Kebabs
Zesty Lebanese chicken kebabs are about to become your new weeknight obsession. These juicy, flavor-packed skewers deliver authentic Middle Eastern taste with minimal effort. Get ready to impress your taste buds in under 30 minutes.
Ingredients
– 1.5 lbs boneless chicken thighs, cut into 1-inch cubes
– 3 tbsp olive oil (or any neutral oil)
– 3 garlic cloves, minced
– 2 tbsp lemon juice (fresh squeezed works best)
– 1 tsp paprika
– 1 tsp cumin
– 1/2 tsp cinnamon
– 1/2 tsp allspice
– 1/4 tsp cayenne pepper (adjust to heat preference)
– 1 tsp salt
– 1/2 tsp black pepper
– 1 large onion, cut into 1-inch chunks
– Wooden skewers, soaked in water for 30 minutes
Instructions
1. Soak 8 wooden skewers in water for 30 minutes to prevent burning.
2. Cut 1.5 lbs boneless chicken thighs into 1-inch cubes.
3. Mince 3 garlic cloves finely.
4. Combine 3 tbsp olive oil, minced garlic, 2 tbsp lemon juice, 1 tsp paprika, 1 tsp cumin, 1/2 tsp cinnamon, 1/2 tsp allspice, 1/4 tsp cayenne, 1 tsp salt, and 1/2 tsp black pepper in a large bowl.
5. Add chicken cubes to the marinade and toss thoroughly to coat every piece.
6. Cover the bowl and refrigerate for at least 2 hours (overnight for maximum flavor).
7. Cut 1 large onion into 1-inch chunks while chicken marinates.
8. Preheat your grill to medium-high heat (400°F) or set oven to broil high.
9. Thread marinated chicken and onion chunks alternately onto soaked skewers, leaving small gaps between pieces.
10. Place skewers on hot grill grates and cook for 4-5 minutes.
11. Flip skewers using tongs when chicken releases easily from grates.
12. Cook for another 4-5 minutes until internal temperature reaches 165°F and exterior is slightly charred.
13. Remove skewers from heat and let rest for 3 minutes before serving.
Now these kebabs boast perfectly charred edges with incredibly juicy interiors. The warm spices create complex layers that pair beautifully with garlic yogurt sauce or tucked into warm pita. Nothing beats that satisfying pull of tender chicken sliding off the skewer.
Lebanese Lemon Garlic Chicken
Lemon-garlic chicken that’s about to become your weeknight hero. This Lebanese-inspired dish delivers juicy, flavor-packed chicken with minimal effort—perfect for busy schedules and picky eaters alike.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs
– 3 tbsp olive oil (or avocado oil)
– 6 garlic cloves, minced
– 1/4 cup fresh lemon juice
– 1 tsp paprika
– 1/2 tsp cumin
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup chicken broth
– 2 tbsp chopped fresh parsley
Instructions
1. Pat chicken thighs completely dry with paper towels.
2. Combine olive oil, minced garlic, lemon juice, paprika, cumin, salt, and pepper in a medium bowl.
3. Add chicken thighs to the marinade, coating each piece thoroughly.
4. Marinate chicken at room temperature for 20 minutes (or refrigerate up to 2 hours for deeper flavor).
5. Heat a large skillet over medium-high heat until droplets of water sizzle immediately.
6. Place chicken thighs in the hot skillet, reserving excess marinade.
7. Sear chicken for 5-6 minutes until golden brown crust forms on the bottom.
8. Flip chicken thighs using tongs.
9. Cook for another 5-6 minutes until the second side develops a deep golden color.
10. Pour reserved marinade and chicken broth around the chicken, not directly on top.
11. Reduce heat to medium-low, cover skillet with a tight-fitting lid.
12. Simmer for 8-10 minutes until chicken reaches 165°F internal temperature.
13. Remove chicken from skillet and let rest on a clean plate for 5 minutes.
14. Sprinkle chopped parsley over the rested chicken.
15. Spoon pan sauce over each serving.
Unbelievably tender chicken with crispy, garlic-infused edges that melt in your mouth. The bright lemon cuts through the richness while the paprika adds subtle warmth. Serve it over fluffy rice to soak up every drop of that incredible pan sauce, or stuff it into warm pita with crisp vegetables for the ultimate handheld meal.
Lebanese Spiced Chicken and Rice
Forget boring chicken dinners—this Lebanese spiced chicken and rice brings serious flavor fireworks to your weeknight table. Marinate juicy chicken thighs in vibrant spices, then layer them over fragrant rice that soaks up all those incredible juices. Serve it family-style for a meal that feels like a celebration without the fuss.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 2 tbsp olive oil (or any neutral oil)
- 2 tsp Lebanese 7-spice blend
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1.5 cups basmati rice, rinsed
- 2.5 cups chicken broth
- 1 medium onion, thinly sliced
- 2 tbsp butter
- 1/4 cup toasted pine nuts (for garnish)
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Combine chicken thighs with olive oil, Lebanese 7-spice blend, garlic powder, paprika, salt, and black pepper in a large bowl.
- Massage the spice mixture into the chicken until evenly coated.
- Let the chicken marinate at room temperature for 20 minutes while you prep other ingredients.
- Heat a large, oven-safe skillet or Dutch oven over medium-high heat.
- Sear the chicken thighs for 3-4 minutes per side until golden brown but not cooked through.
- Remove chicken from the skillet and set aside on a plate.
- Add sliced onion to the same skillet and cook for 5-6 minutes until softened and lightly browned.
- Stir in rinsed basmati rice and cook for 1 minute to lightly toast the grains.
- Pour in chicken broth, scraping up any browned bits from the bottom of the pan.
- Arrange the seared chicken thighs on top of the rice in a single layer.
- Dot the surface with butter pieces for extra richness.
- Bring the liquid to a simmer, then immediately cover with a tight-fitting lid.
- Transfer the covered skillet to a preheated 375°F oven and bake for 25 minutes.
- Remove from oven and let rest, covered, for 10 minutes to allow the rice to finish steaming.
- Fluff the rice with a fork, being careful not to break the chicken pieces.
- Sprinkle with toasted pine nuts and fresh parsley before serving.
Buttery rice grains soak up every bit of that spiced chicken goodness, creating layers of flavor in every forkful. The pine nuts add satisfying crunch against the tender chicken, while the fresh parsley brightens everything up. Try scooping it straight from the skillet with warm pita bread for the ultimate comfort food experience.
Lebanese Chicken Fatteh with Yogurt
Ready to transform your dinner game? This Lebanese Chicken Fatteh layers crispy pita, tender chicken, and creamy yogurt into one unforgettable dish. Get ready for flavor fireworks in every bite.
Ingredients
- 2 cups plain Greek yogurt (full-fat for creamiest texture)
- 1 lb boneless chicken thighs (or breasts if preferred)
- 2 large pita breads, torn into 1-inch pieces
- 3 tbsp olive oil (or any neutral oil)
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1/4 cup pine nuts
- 2 tbsp tahini
- 1 tbsp lemon juice (fresh squeezed for brightest flavor)
- 1/4 cup chopped fresh parsley
- Salt to season throughout cooking
Instructions
- Preheat your oven to 400°F.
- Toss torn pita pieces with 1 tablespoon olive oil and spread in single layer on baking sheet.
- Bake pita for 8-10 minutes until golden brown and crisp, flipping halfway through.
- Season chicken thighs evenly with salt, cumin, and paprika on both sides.
- Heat remaining 2 tablespoons olive oil in large skillet over medium-high heat.
- Cook chicken for 6-7 minutes per side until internal temperature reaches 165°F.
- Transfer cooked chicken to cutting board and let rest 5 minutes before shredding.
- In same skillet, toast pine nuts over medium heat for 2-3 minutes until fragrant and lightly browned.
- Whisk together yogurt, minced garlic, tahini, and lemon juice in medium bowl until smooth.
- Assemble fatteh by layering crispy pita chips in serving dish first.
- Top pita layer with shredded chicken, spreading evenly.
- Pour yogurt sauce over chicken layer, covering completely.
- Garnish with toasted pine nuts and chopped parsley.
Just imagine that first spoonful breaking through cool yogurt into savory chicken and crunchy pita. The contrasting temperatures and textures create pure magic. Serve it family-style for maximum dramatic effect, or layer individually in bowls for Instagram-worthy presentation.
Lebanese Chicken and Potato Stew
Melt into comfort with this Lebanese chicken and potato stew that’s basically a hug in a bowl. Sear golden chicken, simmer with spiced potatoes until tender, and soak up every drop with warm pita. It’s cozy, flavorful, and ready to become your new weeknight hero.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (or use chicken breasts for leaner option)
– 2 large russet potatoes, peeled and cubed into 1-inch pieces
– 1 large yellow onion, thinly sliced
– 4 garlic cloves, minced
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp ground cumin
– 1 tsp paprika
– 1/2 tsp ground cinnamon
– 1/4 tsp cayenne pepper (optional, for heat)
– 4 cups chicken broth
– 1/4 cup fresh lemon juice
– 1/4 cup chopped fresh parsley
– Salt and black pepper to taste
Instructions
1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
2. Season chicken pieces generously with salt and pepper on all sides.
3. Add chicken to the hot oil in a single layer, working in batches if needed to avoid crowding.
4. Sear chicken for 3-4 minutes per side until golden brown, then transfer to a clean plate.
5. Add sliced onion to the same pot and cook for 5-6 minutes until softened and translucent.
6. Stir in minced garlic and cook for 1 minute until fragrant.
7. Add cumin, paprika, cinnamon, and cayenne pepper to the pot, toasting the spices for 30 seconds to release their oils.
8. Pour in chicken broth, scraping up any browned bits from the bottom of the pot.
9. Add cubed potatoes and return the seared chicken to the pot.
10. Bring the stew to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until potatoes are fork-tender.
11. Stir in lemon juice and chopped parsley just before serving.
12. Taste and adjust seasoning with additional salt and pepper if needed.
Aromatic and deeply satisfying, this stew delivers tender chicken and soft potatoes bathed in a spiced, lemony broth. Serve it over couscous or with warm pita to scoop up every last bit, or top with extra parsley and a drizzle of olive oil for a fresh finish.
Lebanese Chicken with Sumac and Onions
Viral-worthy and bursting with flavor, this Lebanese chicken transforms your weeknight dinner game. Get ready for tender chicken swimming in tangy sumac and sweet caramelized onions that will have everyone asking for seconds.
Ingredients
- 2 lbs chicken thighs, bone-in, skin-on (or boneless if preferred)
- 3 large yellow onions, thinly sliced (about 4 cups)
- 3 tbsp sumac, plus extra for garnish
- 1/4 cup olive oil (or any neutral oil)
- 2 tbsp lemon juice, freshly squeezed
- 4 garlic cloves, minced
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
- 1/2 cup chicken broth, low-sodium
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Pat chicken thighs completely dry with paper towels to ensure crispy skin.
- Season chicken evenly on both sides with salt, black pepper, cumin, and cinnamon.
- Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
- Place chicken skin-side down in the hot skillet and cook undisturbed for 6-8 minutes until golden brown and crispy.
- Flip chicken and cook for 3 more minutes, then transfer to a plate.
- Add sliced onions to the same skillet and cook over medium heat for 12-15 minutes, stirring occasionally, until softened and beginning to caramelize.
- Add minced garlic and cook for 1 minute until fragrant but not browned.
- Sprinkle sumac over the onion mixture and stir to combine thoroughly.
- Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan.
- Return chicken to the skillet, nestling it into the onion mixture skin-side up.
- Transfer skillet to a preheated 375°F oven and bake for 25-30 minutes until chicken reaches 165°F internally.
- Remove from oven and let rest for 5 minutes before serving.
- Garnish with fresh parsley and an extra sprinkle of sumac.
Juicy chicken emerges from the oven with crispy skin giving way to incredibly tender meat. The onions melt into a sweet-tangy sauce that perfectly balances the earthy sumac and warm spices. Serve it over fluffy rice to soak up every drop of that incredible pan sauce, or stuff it into warm pita with a dollop of garlicky yogurt for the ultimate handheld feast.
Lebanese Chicken and Vermicelli Rice
Haven’t tried Lebanese chicken and vermicelli rice yet? You’re missing out on the coziest, most aromatic one-pan wonder that’ll become your new weeknight hero. This dish layers tender chicken with fragrant rice and toasted vermicelli for a meal that’s both comforting and impressive. Get ready to level up your dinner game with minimal effort and maximum flavor payoff.
Ingredients
– 1.5 lbs chicken thighs (bone-in for more flavor, or boneless for quicker cooking)
– 1.5 cups basmati rice (rinsed until water runs clear to prevent mushiness)
– 1 cup vermicelli noodles, broken into 1-inch pieces
– 3 tbsp olive oil (or any neutral oil)
– 1 large onion, thinly sliced
– 4 garlic cloves, minced
– 3 cups chicken broth (use low-sodium to control saltiness)
– 1 tsp ground cumin
– 1 tsp paprika
– 1/2 tsp ground cinnamon
– 1/4 tsp ground allspice
– 1 tbsp butter (optional, for extra richness)
– Salt and black pepper (start with 1 tsp salt, adjust later)
– Fresh parsley, chopped (for garnish)
Instructions
1. Pat chicken thighs completely dry with paper towels and season both sides generously with salt and black pepper.
2. Heat 2 tablespoons olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
3. Place chicken thighs skin-side down in the hot oil and cook undisturbed for 6-8 minutes until golden brown and crispy.
4. Flip chicken and cook for another 4-5 minutes until browned on the second side, then transfer to a plate.
5. Reduce heat to medium and add remaining 1 tablespoon olive oil to the same pot.
6. Add broken vermicelli noodles and toast, stirring constantly, for 2-3 minutes until golden brown and fragrant.
7. Add thinly sliced onion and cook, stirring occasionally, for 5-7 minutes until softened and lightly caramelized.
8. Stir in minced garlic and cook for 30 seconds until fragrant but not browned.
9. Add rinsed basmati rice, cumin, paprika, cinnamon, and allspice, stirring to coat everything in the spices for 1 minute.
10. Pour in chicken broth and scrape up any browned bits from the bottom of the pot.
11. Return chicken thighs to the pot, nestling them into the rice mixture.
12. Bring to a boil, then immediately reduce heat to low, cover tightly, and simmer for 20 minutes.
13. Remove from heat and let stand covered for 10 minutes—do not peek during this resting period.
14. Fluff rice gently with a fork, stir in butter if using, and adjust seasoning with additional salt if needed.
15. Garnish with fresh chopped parsley before serving.
Serve this immediately while the rice is perfectly fluffy and the chicken falls-off-the-bone tender. The toasted vermicelli adds a wonderful nutty crunch against the aromatic, spice-infused rice. Stuff leftovers into pita pockets with garlic sauce for an incredible next-day lunch that might just beat the original meal.
Lebanese Chicken with Tahini Sauce
Craving something seriously flavorful? This Lebanese chicken delivers juicy, spice-rubbed protein smothered in creamy tahini sauce. Get ready for a meal that’s bold, fast, and totally Instagram-worthy.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs (or breasts, but thighs stay juicier)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp paprika
– 1 tsp cumin
– 1/2 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/2 cup tahini paste (stir well if oil separates)
– 1/4 cup lemon juice (freshly squeezed for best flavor)
– 1/4 cup water (adjust for desired sauce thickness)
– 1 tbsp chopped parsley (optional garnish)
Instructions
1. Preheat your oven to 400°F.
2. Pat the chicken thighs completely dry with paper towels—this helps the spices stick and promotes browning.
3. In a small bowl, mix paprika, cumin, garlic powder, salt, and black pepper.
4. Rub the spice mixture evenly over all sides of the chicken thighs.
5. Heat olive oil in an oven-safe skillet over medium-high heat until it shimmers, about 1–2 minutes.
6. Place chicken in the skillet and sear for 3 minutes without moving to develop a golden crust.
7. Flip the chicken and sear the other side for another 3 minutes.
8. Transfer the skillet to the preheated oven and bake for 15–18 minutes, or until the internal temperature reaches 165°F.
9. While the chicken bakes, whisk tahini paste and lemon juice in a bowl—it will thicken initially.
10. Gradually add water while whisking until the sauce is smooth and pourable.
11. Remove chicken from the oven and let it rest for 5 minutes on a cutting board to redistribute juices.
12. Slice or shred the chicken as preferred.
13. Drizzle the tahini sauce generously over the chicken.
14. Garnish with chopped parsley if using.
What you get is tender, spice-crusted chicken paired with a nutty, tangy tahini sauce that clings to every bite. Serve it over fluffy rice, stuff it into warm pita with pickles, or layer it atop a crisp salad for a fresh twist.
Lebanese Stuffed Chicken with Spiced Rice
You won’t believe how this Lebanese stuffed chicken transforms your weeknight dinner game. Your kitchen will smell like a Beirut street food stall in under an hour. Yes, it’s that good.
Ingredients
– 1 whole chicken (3-4 lbs), patted dry
– 2 cups basmati rice, rinsed until water runs clear
– 1 large onion, finely diced
– 4 cloves garlic, minced
– 1/4 cup olive oil (or any neutral oil)
– 2 tbsp baharat spice blend (or make your own)
– 1 tsp ground cinnamon
– 1/2 tsp ground allspice
– 1/4 cup pine nuts, toasted
– 1/4 cup slivered almonds
– 1/4 cup golden raisins
– 3 cups chicken broth, warmed
– 2 tbsp lemon juice, freshly squeezed
– 1 tsp salt (adjust to taste)
– 1/2 tsp black pepper, freshly ground
Instructions
1. Preheat your oven to 375°F and position the rack in the center.
2. Heat olive oil in a large skillet over medium heat until shimmering.
3. Add diced onion and cook for 5-7 minutes until translucent and lightly golden.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Add rinsed basmati rice to the skillet and toast for 2 minutes, stirring constantly.
6. Sprinkle in baharat spice blend, cinnamon, allspice, salt, and black pepper.
7. Pour in warm chicken broth and bring to a simmer.
8. Remove skillet from heat and stir in pine nuts, almonds, and golden raisins.
9. Pat the whole chicken completely dry with paper towels inside and out.
10. Season the chicken cavity generously with salt and pepper.
11. Stuff the rice mixture loosely into the chicken cavity, leaving room for expansion.
12. Truss the chicken legs together with kitchen twine for even cooking.
13. Rub the outside of the chicken with olive oil and season with remaining spices.
14. Place the stuffed chicken breast-side up in a roasting pan.
15. Roast at 375°F for 60-75 minutes until the internal temperature reaches 165°F at the thickest part.
16. Baste the chicken with pan juices every 20 minutes for maximum crispiness.
17. Check for doneness by piercing the thigh – juices should run clear, not pink.
18. Remove from oven and let rest for 15 minutes before carving.
19. Drizzle lemon juice over the carved chicken and stuffing before serving.
Served family-style, the chicken emerges juicy with crackling skin while the rice absorbs all the incredible spiced juices. That aromatic blend of cinnamon and baharat creates layers of warmth that’ll have everyone asking for seconds. Try it with a simple cucumber yogurt salad to cut through the richness.
Lebanese Chicken and Chickpea Stew
Unlock cozy comfort with this Lebanese chicken and chickpea stew that’s bursting with warm spices and tender bites. Sear chicken thighs until golden, then simmer with chickpeas in a fragrant tomato broth. Your kitchen will smell incredible in under an hour.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (or use chicken breast for leaner option)
– 2 tbsp olive oil (or any neutral oil)
– 1 large yellow onion, diced
– 4 garlic cloves, minced
– 1 tbsp ground cumin
– 1 tsp smoked paprika
– 1/4 tsp cayenne pepper (optional, for heat)
– 1 (15 oz) can chickpeas, drained and rinsed
– 1 (14.5 oz) can diced tomatoes, undrained
– 2 cups chicken broth
– 1/2 cup chopped fresh parsley
– Salt and black pepper to taste
Instructions
1. Pat chicken thighs dry with paper towels and season generously with salt and black pepper on all sides.
2. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
3. Add chicken pieces in a single layer and sear for 4-5 minutes per side until deeply golden brown.
4. Transfer chicken to a clean plate, leaving drippings in the pot.
5. Add diced onion to the pot and cook for 5-6 minutes, stirring occasionally, until softened and translucent.
6. Stir in minced garlic and cook for 1 minute until fragrant.
7. Sprinkle ground cumin, smoked paprika, and cayenne pepper over the onion mixture and toast for 30 seconds.
8. Pour in diced tomatoes with their juices and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
9. Return seared chicken and any accumulated juices to the pot.
10. Add drained chickpeas and chicken broth, stirring to combine all ingredients.
11. Bring stew to a boil, then reduce heat to low, cover, and simmer for 25 minutes.
12. Remove lid and simmer uncovered for 10 more minutes to slightly thicken the broth.
13. Stir in chopped fresh parsley and adjust seasoning with additional salt and pepper if needed.
14. Ladle stew into bowls and serve immediately.
Nothing beats the tender chicken swimming in that spiced tomato broth with creamy chickpeas. Serve it over fluffy couscous or with warm pita bread for soaking up every last drop. The smoky paprika and cumin create layers of flavor that deepen overnight—this stew tastes even better the next day.
Lebanese Chicken with Pomegranate Molasses
Pomegranate molasses transforms ordinary chicken into a sticky-sweet, tangy masterpiece. This Lebanese-inspired dish brings restaurant-quality flavor to your weeknight table in under 30 minutes. Get ready for chicken that’s caramelized, juicy, and packed with Middle Eastern flair.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs (more flavorful than breasts)
– 3 tbsp pomegranate molasses (the star ingredient)
– 2 tbsp olive oil (or any neutral oil)
– 3 garlic cloves, minced
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp red pepper flakes (adjust heat level)
– 1/2 cup chicken broth
– 2 tbsp fresh parsley, chopped (for garnish)
– Salt to season
Instructions
1. Pat chicken thighs completely dry with paper towels to ensure proper browning.
2. Season both sides of chicken generously with salt, cumin, smoked paprika, and red pepper flakes.
3. Heat olive oil in a large skillet over medium-high heat until shimmering (about 1 minute).
4. Place chicken in the hot skillet and cook undisturbed for 5-6 minutes until deeply golden brown.
5. Flip chicken and cook for another 4-5 minutes until the other side is browned.
6. Reduce heat to medium and add minced garlic, cooking for 30 seconds until fragrant.
7. Pour in pomegranate molasses and chicken broth, scraping up any browned bits from the pan bottom.
8. Simmer the sauce for 3-4 minutes until it thickens enough to coat the back of a spoon.
9. Spoon the reduced sauce over the chicken continuously for 2 minutes to create a glossy glaze.
10. Remove from heat and let rest for 3 minutes before slicing to retain juices.
11. Garnish with fresh parsley and serve immediately.
Buttery-soft chicken meets that addictive sweet-tart glaze in every bite. The caramelized edges provide satisfying texture against the tender interior. Serve over fluffy couscous to soak up every drop of that glossy sauce, or stuff into warm pita with crisp vegetables for the ultimate handheld meal.
Lebanese Chicken and Bulgur Pilaf
Whip up this Lebanese chicken and bulgur pilaf that transforms simple ingredients into a flavor explosion. Sear juicy chicken thighs until golden, then simmer with nutty bulgur in a fragrant spice blend. Get ready for a one-pan wonder that delivers restaurant-quality results with minimal cleanup.
Ingredients
– 1.5 lbs bone-in, skin-on chicken thighs (for maximum flavor)
– 1 cup coarse bulgur wheat (rinsed and drained)
– 2 tbsp olive oil (or any neutral oil)
– 1 large yellow onion, diced
– 3 garlic cloves, minced
– 2 cups chicken broth (low-sodium preferred)
– 1 tsp ground cumin
– 1 tsp paprika
– ½ tsp cinnamon
– ¼ tsp cayenne pepper (optional for heat)
– ½ cup toasted pine nuts
– ¼ cup chopped fresh parsley
– Salt and black pepper (to season)
Instructions
1. Pat chicken thighs completely dry with paper towels and season both sides generously with salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Place chicken thighs skin-side down in the hot oil and cook undisturbed for 6-8 minutes until skin is golden brown and crispy.
4. Flip chicken and cook for 3 more minutes, then transfer to a plate.
5. Reduce heat to medium and add diced onion to the same skillet, scraping up any browned bits from the chicken.
6. Cook onions for 5-7 minutes until softened and translucent, stirring occasionally.
7. Add minced garlic and cook for 1 minute until fragrant but not browned.
8. Stir in cumin, paprika, cinnamon, and cayenne pepper, toasting the spices for 30 seconds to release their oils.
9. Add rinsed bulgur to the skillet and stir to coat with the spice mixture for 1 minute.
10. Pour in chicken broth, bring to a simmer, and use a wooden spoon to scrape any remaining bits from the pan bottom.
11. Return chicken thighs to the skillet, nestling them into the bulgur mixture skin-side up.
12. Cover skillet tightly with a lid, reduce heat to low, and simmer for 20 minutes until bulgur has absorbed all liquid.
13. Remove from heat and let rest covered for 5 minutes to allow grains to steam and plump.
14. Fluff bulgur with a fork, then garnish with toasted pine nuts and fresh parsley.
Keep this stunning dish front and center—the bulgur emerges fluffy yet distinct with a satisfying chew, while the chicken stays incredibly moist. Layer leftovers in bowls with a dollop of Greek yogurt and extra pine nuts for next-day lunches that might just outshine the original meal.
Lebanese Roasted Chicken with Za’atar
Sear this Lebanese roasted chicken with za’atar into your weekly rotation—it’s juicy, herby, and ridiculously easy. Grab a whole chicken, a jar of za’atar, and let your oven do the work. You’ll have a showstopper meal with minimal effort and maximum flavor.
Ingredients
- 1 whole chicken (3–4 lbs), patted dry
- 3 tbsp za’atar seasoning (or more for extra flavor)
- 2 tbsp olive oil (or any neutral oil)
- 1 lemon, halved
- 4 garlic cloves, smashed
- 1 tsp kosher salt (adjust to taste)
- 1/2 tsp black pepper
- 1 cup chicken broth (for basting and pan sauce)
Instructions
- Preheat your oven to 425°F.
- Pat the chicken completely dry with paper towels—this helps the skin crisp up.
- Rub the chicken all over with olive oil.
- Sprinkle salt and black pepper evenly inside the cavity and over the skin.
- Massage za’atar seasoning generously onto the chicken, covering all sides.
- Place the halved lemon and smashed garlic cloves inside the chicken cavity.
- Truss the chicken legs with kitchen twine to help it cook evenly.
- Place the chicken breast-side up in a roasting pan.
- Roast at 425°F for 15 minutes to kickstart browning.
- Reduce oven temperature to 375°F.
- Pour 1/2 cup chicken broth into the bottom of the pan to keep the meat moist.
- Roast for 60–70 minutes, basting with pan juices every 20 minutes.
- Check for doneness—the internal temperature at the thigh should read 165°F, and juices should run clear.
- Let the chicken rest for 10 minutes before carving to lock in juices.
- While resting, use the remaining 1/2 cup broth to deglaze the pan for a quick sauce.
Make this chicken the star of a grain bowl with turmeric rice and cucumber yogurt, or shred it for wraps. The za’atar crust turns crackly while the meat stays incredibly tender—each bite is earthy, lemony, and totally addictive.
Lebanese Chicken and Lentil Soup
Kickstart your week with this Lebanese chicken and lentil soup that transforms simple ingredients into pure comfort. Packed with protein and warming spices, it’s the ultimate one-pot wonder for busy nights. Get ready to impress your taste buds with minimal effort.
Ingredients
– 1 lb boneless, skinless chicken thighs (or breasts for leaner option)
– 1 cup brown lentils, rinsed (don’t skip rinsing to remove debris)
– 1 large yellow onion, diced (about 1½ cups)
– 3 carrots, peeled and diced (about 1 cup)
– 3 celery stalks, diced (about 1 cup)
– 4 garlic cloves, minced (use more for extra kick)
– 8 cups chicken broth (low-sodium recommended)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp ground cumin
– 1 tsp ground coriander
– ½ tsp smoked paprika
– ¼ tsp cayenne pepper (optional for heat)
– 1 bay leaf
– Salt and black pepper to taste
– Fresh lemon wedges for serving
– Chopped fresh parsley for garnish
Instructions
1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Season chicken thighs generously with salt and pepper on both sides.
3. Sear chicken for 5-6 minutes per side until golden brown (don’t overcrowd the pot).
4. Remove chicken and set aside on a plate (it will finish cooking later).
5. Add diced onion to the same pot and sauté for 4 minutes until translucent.
6. Stir in carrots and celery, cooking for another 3 minutes until slightly softened.
7. Add minced garlic and cook for 1 minute until fragrant (watch closely to prevent burning).
8. Pour in chicken broth, scraping up any browned bits from the bottom of the pot.
9. Add rinsed lentils, cumin, coriander, smoked paprika, cayenne, and bay leaf.
10. Bring to a boil, then reduce heat to maintain a gentle simmer.
11. Cover and cook for 20 minutes until lentils are tender but not mushy.
12. Shred the reserved chicken using two forks while soup simmers.
13. Return shredded chicken to the pot and simmer uncovered for 10 more minutes.
14. Remove bay leaf and season with additional salt and pepper if needed.
15. Ladle into bowls and squeeze fresh lemon juice over each serving.
16. Garnish with chopped parsley just before serving.
Aromatic and hearty, this soup delivers tender chicken and earthy lentils in every spoonful. The lemon brightens the rich broth while the spices create layers of warmth. Serve with crusty bread for dipping or over rice for a more substantial meal.
Lebanese Chicken with Tomato and Bell Peppers
Get ready to transform your weeknight dinner game with this vibrant Lebanese chicken. Grab your skillet and let’s create magic with tender chicken, sweet peppers, and tangy tomatoes that’ll have everyone asking for seconds. This one-pan wonder comes together in under 45 minutes for maximum flavor with minimal cleanup.
Ingredients
– 1.5 lbs chicken thighs, bone-in (skin-on adds extra crispiness)
– 2 tbsp olive oil (or any neutral oil)
– 1 large yellow onion, sliced thin
– 2 bell peppers, mixed colors, sliced into strips
– 3 garlic cloves, minced
– 1 tsp paprika
– 1/2 tsp cumin
– 1/4 tsp cinnamon
– 1 can (14.5 oz) diced tomatoes, undrained
– 1/2 cup chicken broth
– 1 tbsp lemon juice (fresh squeezed preferred)
– Salt and black pepper to season
Instructions
1. Pat chicken thighs completely dry with paper towels and season both sides generously with salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Place chicken thighs skin-side down in the hot oil and cook undisturbed for 6-8 minutes until golden brown and crispy.
4. Flip chicken and cook for 4 more minutes until the other side develops color, then transfer to a plate.
5. Add sliced onion to the same skillet and cook for 3 minutes, stirring occasionally, until slightly softened.
6. Add bell pepper strips and cook for another 4 minutes until they begin to soften but still have some crunch.
7. Stir in minced garlic and cook for 30 seconds until fragrant but not browned.
8. Sprinkle paprika, cumin, and cinnamon over the vegetables and stir constantly for 1 minute to toast the spices.
9. Pour in diced tomatoes with their juices and chicken broth, scraping up any browned bits from the bottom of the pan.
10. Return chicken thighs to the skillet, nestling them into the tomato-pepper mixture.
11. Bring the liquid to a simmer, then reduce heat to medium-low, cover, and cook for 20 minutes until chicken reaches 165°F internally.
12. Remove from heat, stir in lemon juice, and let rest for 5 minutes before serving. Just imagine tearing into that fall-off-the-bone chicken surrounded by the sweet-tangy tomato sauce. Serve it over fluffy rice to soak up every drop of that incredible spiced broth, or stuff it into warm pita bread for the ultimate handheld feast.
Lebanese Chicken and Eggplant Bake
Packed with flavor and comfort, this Lebanese-inspired bake layers tender chicken with smoky eggplant in a rich tomato sauce. Perfect for weeknights but impressive enough for company. Get ready for a dish that delivers big flavor with minimal fuss.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 large eggplant (about 1.5 lbs), cut into 1/2-inch cubes
– 2 tbsp olive oil (or any neutral oil)
– 1 large yellow onion, diced
– 4 garlic cloves, minced
– 1 (28 oz) can crushed tomatoes
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp ground cinnamon
– 1/4 tsp cayenne pepper (optional, for heat)
– 1 cup chicken broth
– 1/4 cup chopped fresh parsley
– Salt and black pepper to taste
Instructions
1. Preheat your oven to 375°F.
2. Spread eggplant cubes in a single layer on a baking sheet lined with parchment paper.
3. Roast eggplant for 25 minutes until tender and lightly browned, flipping halfway through.
4. Heat olive oil in a large oven-safe skillet over medium-high heat.
5. Season chicken pieces generously with salt and pepper on all sides.
6. Sear chicken in the hot skillet for 3-4 minutes per side until golden brown, then remove from skillet.
7. Add diced onion to the same skillet and cook for 5 minutes until softened.
8. Stir in minced garlic and cook for 1 minute until fragrant.
9. Add cumin, smoked paprika, cinnamon, and cayenne pepper to the skillet, toasting for 30 seconds to release their oils.
10. Pour in crushed tomatoes and chicken broth, scraping up any browned bits from the bottom of the skillet.
11. Return seared chicken pieces to the skillet, nestling them into the sauce.
12. Arrange roasted eggplant cubes evenly over the chicken and sauce.
13. Transfer the skillet to the preheated oven and bake uncovered for 30 minutes.
14. Remove from oven and let rest for 5 minutes before serving.
15. Garnish with chopped fresh parsley.
Aromatic spices meld with the creamy eggplant and tender chicken in this deeply satisfying bake. The texture balances silky eggplant against juicy chicken in a rich, tomato-based sauce. Serve over couscous or with warm pita bread to soak up every last bit of flavor.
Lebanese Chicken with Freekeh
Perfectly spiced Lebanese chicken meets nutty freekeh in this weeknight wonder. Pack your plate with protein-packed goodness and Middle Eastern flavors that’ll have everyone asking for seconds.
Ingredients
- 1.5 lbs chicken thighs, bone-in, skin-on (for maximum flavor)
- 1 cup cracked freekeh (rinsed well to remove bitterness)
- 2 tbsp olive oil (or any neutral oil)
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 2 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- 2 cups chicken broth (low-sodium preferred)
- ¼ cup toasted pine nuts (for garnish)
- ¼ cup fresh parsley, chopped (for garnish)
- 1 lemon, cut into wedges (for serving)
Instructions
- Pat chicken thighs completely dry with paper towels to ensure crispy skin.
- Season both sides of chicken generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
- Sear chicken skin-side down for 6-8 minutes until golden brown and crispy.
- Flip chicken and cook for 3 more minutes, then transfer to a plate.
- Add diced onion to the same pot and cook for 5 minutes until softened.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add cumin, paprika, and cinnamon, toasting spices for 30 seconds to bloom flavors.
- Pour in rinsed freekeh, stirring to coat with spices for 1 minute.
- Add chicken broth, scraping up any browned bits from the bottom of the pot.
- Return chicken thighs to the pot, nestling them into the freekeh mixture.
- Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes.
- Remove from heat and let rest covered for 5 minutes to allow freekeh to absorb remaining liquid.
- Fluff freekeh with a fork before serving to separate grains.
- Garnish with toasted pine nuts, fresh parsley, and lemon wedges.
This dish delivers tender, falling-off-the-bone chicken over chewy freekeh with warm spice notes. The crispy skin contrasts beautifully with the nutty grain, while lemon wedges brighten each bite. Try serving it family-style with a simple cucumber salad for the ultimate Middle Eastern feast.
Lebanese Chicken and Spinach Stew
Lebanese chicken and spinach stew brings cozy Middle Eastern vibes to your weeknight dinner rotation. Load up your Dutch oven with tender chicken thighs, fresh spinach, and warm spices for a meal that’s both nourishing and deeply satisfying. This one-pot wonder simmers into a rich, savory stew that’ll have everyone asking for seconds.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (or use chicken breasts for leaner option)
– 2 tbsp olive oil (or any neutral oil)
– 1 large yellow onion, diced
– 4 garlic cloves, minced
– 1 tsp ground cumin
– 1 tsp paprika
– 1/2 tsp ground coriander
– 1/4 tsp cayenne pepper (optional, for heat)
– 1 (14.5 oz) can diced tomatoes, undrained
– 4 cups fresh spinach, roughly chopped
– 1 cup chicken broth
– 1 lemon, juiced (about 3 tbsp)
– Salt and black pepper to taste
– Fresh parsley, chopped for garnish
Instructions
1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
2. Season chicken pieces generously with salt and pepper on all sides.
3. Add chicken to the hot oil in a single layer, working in batches if needed to avoid crowding.
4. Sear chicken for 3-4 minutes per side until golden brown, then transfer to a plate.
5. Reduce heat to medium and add diced onion to the same pot.
6. Sauté onion for 5-6 minutes until softened and translucent, scraping up any browned bits from the bottom.
7. Add minced garlic and cook for 1 minute until fragrant.
8. Stir in cumin, paprika, coriander, and cayenne pepper, toasting the spices for 30 seconds to release their oils.
9. Pour in diced tomatoes with their juices and chicken broth, stirring to combine.
10. Return seared chicken and any accumulated juices to the pot.
11. Bring the mixture to a boil, then reduce heat to low and cover.
12. Simmer gently for 25 minutes until chicken is tender and cooked through.
13. Stir in fresh spinach and cook for 2-3 minutes until wilted but still vibrant green.
14. Remove from heat and stir in fresh lemon juice.
15. Taste and adjust seasoning with additional salt and pepper if needed.
16. Garnish with fresh parsley before serving.
Our Lebanese chicken stew boasts tender, falling-apart chicken swimming in a richly spiced tomato broth. The fresh spinach adds vibrant color and earthy depth, while the lemon juice brightens every spoonful. Serve it over fluffy couscous or with warm pita bread for soaking up every last drop of that incredible sauce.
Summary
Zesty and authentic, these 20 Lebanese chicken recipes bring vibrant Middle Eastern flavors right to your kitchen. Whether you’re craving juicy shawarma or comforting stews, there’s something for every home cook to love. We’d be delighted if you tried these dishes, shared your favorites in the comments below, and pinned your top picks to Pinterest for later!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
