Lee’s Famous Recipe Chicken Lebanon Menu: Signature Spiced Grilled Delight

This dish brings the bold flavors of Lebanon to your table with a signature spiced chicken preparation. I developed this recipe after years of studying Middle Eastern grilling techniques, focusing on the perfect balance of warmth and aroma.

The chicken is marinated in a blend of traditional spices, then grilled to achieve a tender interior with a charred exterior. The result is a dish that’s both comforting and exotic, with layers of flavor in every bite.

What sets this apart is the careful selection of spices—each one plays a distinct role in creating the final profile. The grilling process locks in juices while adding a smoky depth that’s hard to resist.

Serve it with flatbread and fresh herbs for an authentic experience. Here’s how to master this signature dish at home.

Ingredients for Lee’s Famous Recipe Chicken Lebanon Menu

Authentic Middle Eastern spices and fresh ingredients create this signature grilled chicken experience at home.

The chicken is non-negotiable—bone-in, skin-on thighs deliver the juiciest results (breasts dry out on the grill). For spices, Penzeys or a well-stocked Middle Eastern market will have the freshest stock. The cumin and coriander should smell potent when you open the jar—if they don’t, they’re too old. I source my sumac from Sadaf brand for that authentic tang.

Need to skip the yogurt? Buttermilk works at a 1:1 ratio for tenderness. No fresh herbs? Dried mint or parsley at one-third the amount keeps it authentic. The cinnamon might seem unusual but don’t omit it—it’s the signature warmth in Lebanese spice blends. If you’re grilling indoors, a cast-iron skillet gets you close to that charred exterior.

Marinate the chicken for 12-24 hours for maximum flavor penetration. Leftovers keep 3-4 days refrigerated but are best served fresh off the grill. The flatbread can be warmed just before serving—wrap in foil and heat on the grill for 2-3 minutes per side.

Step-by-Step Instructions for Lee’s Famous Spiced Grilled Chicken

Master the technique behind this signature dish with precise timing and professional method.

Step 1: Create the Signature Spice Marinade

In a large bowl, combine the 1.5 tbsp Ground Cumin, 1.5 tbsp Ground Coriander, 1 tbsp Sweet Paprika, 0.5 tsp Ground Cinnamon, and 0.5 tsp Ground Allspice with the 2 tsp Kosher Salt and 1 tsp Freshly Ground Black Pepper. The aromatic blend should be evenly distributed before adding the wet ingredients.

Whisk in the 0.25 cup Fresh Lemon Juice, 0.5 cup Extra-Virgin Olive Oil, and 6 cloves Garlic Cloves (minced) until fully emulsified. Then incorporate the 0.5 cup Plain Yogurt until smooth. This creates a complex marinade with balanced acidity and depth of spice.

Step 2: Marinate the Chicken Thighs Thoroughly

Add the 2 lb Chicken Thighs to the marinade, ensuring each piece is completely coated. I recommend using your hands for this step to guarantee full coverage. The yogurt in the marinade will tenderize the meat while the spices penetrate deeply.

Cover the bowl and refrigerate for at least 4 hours, though overnight yields optimal flavor development. The chicken should absorb the marinade completely, with the surface appearing slightly discolored from the spices. This marination time is non-negotiable for authentic results.

Step 3: Grill to Perfection Over Direct Heat

Preheat your grill to medium-high heat. Remove the chicken from the marinade (shake off excess) and place it skin-side down on the grates. Cook undisturbed for 5-7 minutes until the skin develops deep grill marks and releases easily from the grates.

Flip the chicken and grill for an additional 5-7 minutes until the internal temperature reaches 165°F. The juices should run clear when pierced, and the spices should form a slight crust on the exterior. Avoid pressing the chicken with your spatula to retain juiciness.

Step 4: Rest and Serve with Traditional Accompaniments

Transfer the grilled chicken to a cutting board and let it rest for 5 minutes. This allows the juices to redistribute throughout the meat, ensuring each bite remains moist and flavorful. The resting period also lets the spices set properly on the exterior.

Slice the chicken against the grain if desired, or serve whole. Arrange on a platter with the 0.5 cup Fresh Parsley (chopped) and 0.25 cup Fresh Mint Leaves (finely chopped) sprinkled on top. Serve immediately with the 4 pieces Flatbread warmed on the grill for 30 seconds per side.

Dietary Considerations for lees famous recipe chicken lebanon menu

Gluten-Free Friendly

This dish is naturally gluten-free, as the marinade relies on spices, yogurt, and citrus rather than flour or breadcrumbs. Just ensure your flatbread is certified gluten-free if serving to those with celiac disease. I always recommend BFree brand flatbreads for my gluten-sensitive friends. 💪

Dairy-Free Option

Swap the 0.5 cup Plain Yogurt for unsweetened coconut yogurt or almond milk yogurt to keep the marinade dairy-free. The texture will be slightly different, but the flavors remain authentic. I’ve tested this with So Delicious coconut yogurt with great results.

Lower-Sodium Adjustments

Reduce the 2 tsp Kosher Salt to 1 tsp or use a low-sodium salt blend. The spices still deliver bold flavor without relying on excess salt. For even more control, taste the marinade before adding the chicken and adjust to preference.

Allergy Considerations

This recipe contains no nuts, eggs, or soy, making it suitable for many common allergies. However, always check your spice blends for cross-contamination if severe allergies are a concern. I source my spices from Penzeys for their stringent allergy controls.

Keto and Low-Carb

Perfect for keto diets—each serving has minimal carbs, primarily from the spices and lemon juice. Skip the flatbread and serve with a side of grilled vegetables or a fresh salad. The chicken itself is a keto powerhouse with high protein and healthy fats. ✨

Vegetarian Adaptation

For a plant-based version, replace the 2 lb Chicken Thighs with portobello mushrooms or cauliflower steaks. Marinate and grill as directed. The spices work beautifully with hearty vegetables, though the texture will differ from chicken.

Frequently Asked Questions