Restaurant Style Lebanese Chicken Marinade

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This Lebanese chicken marinade recipe creates juicy, oven-baked chicken with a rich yogurt marinade and warm Middle Eastern spices. It’s an easy way to get bold, restaurant-style Lebanese flavor at home using simple ingredients.

Grilled Lebanese chicken with crispy fries and fresh herbs on a white plate.

The chicken is marinated in a blend of yogurt, garlic, lemon juice, tomato paste, olive oil, and spices, then roasted until golden and tender. It is perfect for an easy weeknight dinner, meal prep, or serving with classic Middle Eastern sides like rice, salad, or garlic sauce.

That’s the idea behind a lot of what I cook, from The Best Yogurt Marinated Chicken and Chicken Shawarma Marinade for Air Fryer, to bold Middle Eastern-inspired flavors like my Middle Eastern Yogurt Chicken Marinade and Mediterranean Herb Chicken Marinade.

If you love bold chicken dinners, you’ll also want to check out my full collection of Easy Chicken Marinade Recipes and this guide to the Best Chicken Marinade for Oven Baked Chicken.

Why You’ll Love This Lebanese Chicken Marinade

Simple ingredients. This recipe is made with simple, everyday ingredients that are easy to find and use.

Easy oven-baked dinner. Once the chicken is marinated, the oven does most of the work. Just place the chicken in a pan, cover, and roast until golden and juicy. It’s easy to prepare ahead of time, making it perfect for busy days and meal prep.

What Makes This Lebanese Chicken Authentic?

What makes this Lebanese chicken so good is the simple combination of garlic, lemon, and warm spices. It’s a flavor you’ll find in a lot of Middle Eastern cooking, especially in restaurant-style Lebanese chicken, where everything tastes fresh, bold, and well-seasoned.

The marinade usually includes garlic, lemon juice, olive oil, and spices. It’s a simple mix, but it gives the chicken that classic Lebanese chicken marinade flavor. I’ve had this kind of chicken so many times at Lebanese restaurants, and it’s always the same thing, super juicy, packed with flavor, and never complicated. That’s what inspired this version.

Ingredients

Whole Chicken

Fresh Lemon Juice

Fresh Garlic

Plain Yogurt

Olive Oil

Tomato Paste

Honey

Vinegar

Seasonings: Lebanese 7 Spice, Coriander, Paprika, Turmeric, Onion Powder, Garlic Powder, Salt, Black Pepper

Lebanese Chicken Marinade ingredients on counter

See recipe card for quantities…

Instructions

This Lebanese chicken marinade is one of my favorite easy dinners when I want something simple but still full of flavor. The marinade comes together with yogurt, garlic, lemon, tomato paste, and warm spices, and it keeps the chicken juicy while creating a rich, golden finish.

I love how this easy roast chicken recipe fills the kitchen with the best smell while it cooks in the oven, and it’s perfect for a weeknight dinner when you don’t want to spend too much time in the kitchen.

Step One. Pat the chicken dry and make shallow cuts in the skin to help the marinade absorb better.

Step Two. In a bowl, mix yogurt, garlic, olive oil, tomato paste, lemon juice, honey, vinegar, and all spices until smooth.

Step Three. Coat the chicken thoroughly, making sure to cover all sides and get some marinade under the skin. Cover and marinate for at least 4 hours or overnight.

middle eastern marinated chicken in reusable zip top bag

marinated middle eastern whole chicken in aluminum tray

Step Four. Preheat oven to 425°F and place the chicken on a roasting tray.

Step Five. Roast for 55 to 65 minutes until golden, crispy, and fully cooked. Broil for 3 to 5 minutes for extra color if desired.

Step Six. Rest for 5 to 10 minutes before slicing and serving.

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Tips for the Best Lebanese Chicken Marinade

Marinate longer for best flavor. Overnight gives the best flavor, but at least 4 hours will still work.
Don’t skip patting the chicken dry. This helps the marinade stick better and improves roasting.
Let the chicken rest after cooking. Waiting 5–10 minutes keeps the chicken juicy when you cut into it.

Storage

Store the chicken in an airtight container in the refrigerator for up to 3-4 days. You can keep it whole or shred it for easier use in meals.

When reheating the chicken, it is best to do so in the oven at 350°F until warmed through. You can always reheat it in the microwave, but the oven helps keep the chicken more juicy and flavorful.

Leftover chicken is great in wraps, salads, or rice bowls the next day.

Grilled Lebanese chicken with crispy fries and fresh onion slices on a white plate.

FAQ

Can I use chicken pieces instead of whole chicken?

Yes, use leg quarters or thighs and reduce cook time to ~35–45 minutes.

Can I grill this instead of baking?

Yes, grill over medium heat, turning regularly until fully cooked.

Is this spicy?

No, it’s aromatic and savory, not hot-spicy.

Can I marinate it longer than overnight?

Yes, up to 24 hours works well for deeper flavor.

More Middle Eastern Chicken Recipes

Easy recipes to check out

What to Serve with Lebanese Chicken

I love serving this with simple Middle Eastern sides. Fluffy Lebanese Rice With Vermicelli is perfect for soaking up the juices from the pan.

For creamy sides, hummus or garlic sauce (toum) work perfectly with the bold flavors of the chicken. Roasted potatoes or simple vegetables also make it more filling for a full dinner. I also love adding a light marinated chickpea salad for extra protein and freshness. Warm pita or flatbread on the side makes it even better for scooping everything up.