This lemony, garlicky Lebanese chicken marinade results in tender, juicy chicken every single time. Serve chicken tawook on salads, over rice or in a pita.
Made with lemon juice, olive oil and garlic, I like to add lemon zest as well for even more flavor. While optional, I also like to sprinkle in a little za’atar to the marinade.
What is za’atar?
A Middle Eastern spice blend, za’atar is a culinary herb or family of herbs. It is also the name of a spice mixture that includes the herb along with toasted sesame seeds, dried sumac, often salt, as well as other spices. You can find it at most major grocery stores, international markets or you can buy it online here.
How long should I grill chicken breasts?
Grill chicken breasts for around 9 to 10 minutes total, flipping halfway through. Once the internal temp is 165°F, remove from grill and let cool at least 10 minutes before slicing to allow juices to redistribute.
When making chicken tawook, I often make a double batch so that I have chicken to grab throughout the week for salads, pasta, soups, wraps and more. If you’ve never tried my Chicken Tawook Salad, you must make it! I could eat it every day. Lemony, garlicky, crunchy and refreshing – it hits all the right spots.
As always, I urge you to garnish with fresh herbs or scallions before serving for even more brightness and texture.
Prepping & Freezing:
Oh yes – this chicken recipe is ideal for meal prep. It will stay good in the refrigerator for up to 5 days. I highly suggest making a double batch!
If you don’t plan to grill right away, I suggest placing the raw chicken in the marinade and then freezing until you’re ready to use. It will stay good in the freezer up to 3-6 months. To thaw, defrost in the refrigerator overnight.
Your fork is waiting.
Grilled Lebanese Chicken Tawook
- 4 six-ounce chicken breasts boneless, skinless
- 1 lemon zested and juiced
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 1 tablespoon za'atar optional
- 1 ½ teaspoons salt
- 1 teaspoon chili flakes optoonal
- Whisk together the marinade then pour over chicken breasts in a resealable plastic bag. Seal and marinate for 30 minutes or overnight.
- Grill over high heat for 6-7 minutes per side, turning once. Once the internal temp is 165°F, remove from grill and let cool 10 minutes before slicing.
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