Lemon and Garlic Chicken Steak2017-02-02
- Servings: 3
This recipe has been inspired by an existing Lebanese chicken recipe that uses lemon and garlic.
I use skinless and boneless thighs but you can do it also with flattened chicken breasts.
- 6 skinless and boneless chicken thighs
- 1 lemon or more if needed
- 3 or 4 cloves of garlic, mashed
- Enough olive oil to coat the chicken
- 1 tsp of allspice
- 1 tsp of white pepper
- 1 tsp of sweet paprika
- 1/2 tsp of turmeric
- 1 tbsp of garlic powder
- 1 tsp of black pepper
- Salt to taste
Prepare the marinade: in a bowl mix olive oil with all the spices and the juice of half a lemon then add it to the thighs. Refrigerate for at least few hours, if possible.
Reserve the fresh garlic, the rest of the lemon juice and the salt for the end.
Braise the chicken thighs in the oven. 10 minutes before the end, add the remaining lemon juice, the fresh garlic paste, 2 tbsp of water and the salt (to taste).