Lebanese Marinated Chicken

Tender, juicy chicken on a hot summer day. How can anybody resist? The flavor in this marinade is immaculate. My whole family and guests were raving about the taste. Even my picky-eater brothers had no objection.

Mixed up some lemon juice with spices and ended up with absolutely delicious chicken off the grill to serve with rice pilaf.

Lebanese Marinated Chicken
Ingredients:

2lbs of boneless chicken breasts, sliced into cubes

Marinade:

4-6 garlic cloves, finely minced

¼ to ½ cup fresh lemon juice

2 teaspoons fresh thyme, chopped

1 teaspoon paprika

1 teaspoon salt

1/4-1/2 teaspoon cayenne pepper

½ teaspoon black pepper

½ cup olive oil

My Notes: I used rosemary instead of thyme. Next time I'm going to use less salt because the lemon juice made it salty.

Directions:

Cut the boneless chicken breasts into 1 inch cubes. Combine ingredients for the marinade in a bowl and pour over chicken; cover and marinate in the refrigerator for 6 hours or overnight.

Bring the chicken to room temperature, meanwhile prepare your gas or charcoal grill or preheat broiler.

Remove the chicken from the marinade, reserving the marinade; place the chicken cubes on skewers on the grill rack or a broiler pan and grill or broil until cooked through, basting with the reserved marinade.

           Cooking time will depend upon size of poultry pieces; do not let meat become dry.