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Lebanese Garlic Chicken (Toum-Marinated)

Toum-marinated Lebanese garlic chicken bakes in a 9x13-inch dish until tender and reaches 165°F. Lemon juice, paprika, and oregano bring a bright, savory flavor to the chicken thighs.
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Prep Time 10 minutes
Cook Time 40 minutes
Marinating and resting 8 hours 5 minutes
Total Time 8 hours 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Middle Eastern
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 0.33 cup toum Lebanese garlic sauce
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 lb chicken thighs boneless, skinless

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. In a large bowl, whisk together the toum, lemon juice, olive oil, paprika, oregano, salt, and pepper.
  2. Add the chicken thighs and turn to coat.
  3. Cover and refrigerate for 2 to 8 hours.
  4. Preheat the oven to 400°F.
  5. Lightly grease a 9x13-inch baking dish.
  6. Arrange the chicken in the dish in a single layer, letting excess marinade drip off.
  7. Bake for 30 to 40 minutes, until the thickest part of each thigh reaches 165°F.
  8. Rest the chicken for 5 minutes before serving.

Notes

Let excess marinade drip off before baking to help the chicken brown. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a leaner option, swap in boneless, skinless chicken breasts and check that the thickest part reaches 165°F.