20-Min Lebanese Garlic Lemon Chicken
Juicy grilled chicken thighs coated in a punchy garlic-lemon-herb paste, ready in under 20 minutes. The hallmark of Lebanese street food — crispy edges, tender inside, pure flavor.
- Total time
- 18 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 8 pieces (about 2 lbs) boneless chicken thighs
- 8 cloves garlic cloves
- 1.5 whole (zested + juiced) lemon
- ½ cup, packed fresh parsley
- 3 tbsp olive oil
- ½ tsp paprika
Instructions
- 1
Mince garlic finely and chop parsley. Mix both with olive oil, lemon zest, lemon juice, paprika, and a pinch of salt.
- 2
Pat chicken thighs dry. Coat all over with the garlic-herb paste, working it into the skin and meat.
- 3
Heat a 14-inch skillet over medium-high heat until very hot, about 2 minutes. Working in batches, lay chicken skin-side down.
- 4
Sear skin-side down 6–7 minutes without moving until deeply golden and skin renders. Flip and sear the other side 5–6 minutes.
- 5
Transfer chicken to a plate. Let it rest 3 minutes — the meat will stay juicy and carryover heat finishes cooking.
- 6
Serve hot with any pan juices drizzled on top and a squeeze of fresh lemon if you want extra tang.
Tools you’ll need
- 14-inch skillet (cast iron or stainless preferred)
- sharp knife
- cutting board
- small bowl
- tongs
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