Lemon and Garlic Chicken Steak

  • 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


Step 1

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.

Step 2

Reserve the fresh garlic, the rest of the lemon juice and the salt for the end.

Step 3

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).

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