Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Lebanese Chicken Marinade
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- #46631
serves/makes:
ready in:
under 30 minutes
under 30 minutes
3 reviews
ingredients
4 cloves garlic, minced
1/2 teaspoon salt
1/2 cup fresh lemon juice
2 tablespoons olive oil
2 teaspoons cinnamon
1 teaspoon Hungarian hot paprika
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
directions
Whip all the ingredients together with a whisk or better yet a food processor/blender.
This marinade is enough for 5 chicken breasts (halves) or 10 drumsticks/thighs. Marinate the chicken for 3 hours or overnight then broil or BBQ (Approx Cooking time 25 minutes - depends on the cut of chicken and the size)
added by
yikes_edoc
nutrition data
31 calories, 3 grams fat, 2 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium.
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reviews & comments
August 12, 2015
Yummy!! Definitely a keeper!
June 12, 2010
I made this marinade last night for my grilled chicken and let it marinate in a zip lock bag for about 4 hours in the refrigerator on skinless, boneless chicken breasts. I used the recipe as is, except I only had concentrated lemon juice vs fresh and my paprika wasn't the sweet hot Hungarian (which I love!). It was so delicious. I printed it for future reference. I plan on using this recipe often. My husband and son loved the unique flavor.
August 2, 2008
I thought this was delicious! I made it spicy and the cinnamon gave it just the right touch. This is one we will repeat often.