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Make the marinade – Combine all the marinade ingredients together in a large bowl. Mix well to combine.
Add the chicken to the marinade and toss well using tongs so the chicken is evenly covered. Refrigerate for 2–24 hours for deeper flavour or cook immediately if you are short on time.
Heat a large frying pan over medium–high heat. If your pan isn't non-stick, add a drizzle of olive oil.
Add the chicken and cook for 5–6 minutes on the first side until deeply golden.
Flip and add 60 ml (¼ cup) of water to the pan. Reduce the heat to medium, cover with a lid and cook for a further 5–6 minutes.
Uncover and cook for a further 1–2 minutes or until most of the water has evaporated and the chicken is cooked through. Add more water, 1–2 tablespoons at a time, if the marinade starts to catch on the bottom of the pan.
Rest for 5 minutes before serving with the pan juices spooned over the top.
Preheat the air fryer to 190°C (375°F). Spray the air fryer basket with oil.
Arrange the chicken in a single layer, leaving a little space between each piece.
Cook for 12–15 minutes, turning halfway through cooking, until caramelised and cooked through. Rest for 5 minutes before serving.
Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
Arrange the chicken in a single layer in a lightly greased baking dish.
Pour over any remaining marinade and add 2 tablespoons of water to the tray.
Bake for 22–25 minutes or until cooked through and golden around the edges.
For extra colour, grill for the final 2–3 minutes. Rest for 5 minutes before serving.
Preheat a barbecue or grill plate to medium–high.
Cook the chicken for 5–6 minutes per side, or until cooked through and beautifully caramelised. Rest for 5 minutes before serving.
Serve with warm pita bread, toum, village salad, crispy roasted potatoes and plenty of fresh lemon wedges for squeezing over the top.
Note 1 – Chicken stock powder (bouillon) Don’t skip the chicken stock powder. It might seem like an unusual addition to a marinade, but it’s the ingredient that really boosts the flavour and makes the chicken taste so good! Ensure your stock powder is gluten-free if you have dietary requirements. Note 2 – To use boneless, skinless chicken breast instead You can use chicken breast, but it takes far less time to cook so you can expect less caramelisation and browning of the marinade. If using breast:
Cook until the internal temperature reaches 75°C (165°F).
Note 3 – Toum (garlic dip) Toum is a creamy, punchy and incredibly moreish Lebanese garlic sauce. You’ll find it near the dips or Middle Eastern ingredients at major supermarkets. But if you’d like to make your own, here’s a quick recipe.
Blitz the garlic and salt in a small food processor until finely minced. With the motor running, slowly drizzle in the oil (like you would with mayo), alternating with lemon juice and water. It’ll emulsify into a thick, fluffy sauce. Store in the fridge for up to a week.