Jul 14 2026
Restaurants›Au Liban›Chicken Recipe

Chicken Recipe

Inspired by Au Liban
Time1h 25m
Serves4

Make Chicken Recipe in just 1h 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinade & Seasoning

Cooking & Finishing

Method

Marinade & Seasoning

  1. 1

    Prepare chicken

    Pat the chicken thighs dry with paper towels. If very large, trim any excess fat but keep skin to crisp during cooking.

  2. 2

    Make marinade

    In a large bowl combine olive oil, plain yogurt, lemon juice, minced garlic, grated ginger, smoked paprika, ground cumin, dried oregano, kosher salt, black pepper, and honey. Whisk until smooth.

  3. 3

    Marinate

    Add the chicken thighs to the marinade and rub thoroughly so each piece is coated beneath the skin and on top. Cover and refrigerate for at least 1 hour, preferably 4 hours or up to overnight for deeper flavor.

Cooking & Finishing

  1. 4

    Bring to room temperature

    Remove the marinated chicken from the refrigerator 20–30 minutes before cooking to take the chill off. This promotes even cooking.

  2. 5

    Heat pan

    Preheat a large ovenproof skillet or cast-iron pan over medium-high heat. Add vegetable oil and let it shimmer (about 1 minute).

  3. 6

    Sear chicken

    Place the chicken thighs skin-side down in the hot pan without overcrowding. Sear for 6–8 minutes until the skin is deep golden-brown and releases easily from the pan. If using multiple batches, transfer seared pieces to a plate and continue.

  4. 7

    Flip and deglaze

    Flip the thighs so they sit skin-side up. Add butter to the pan and pour in the chicken stock (or water) to deglaze, scraping up browned bits from the bottom with a spatula. Spoon a little of the liquid over the chicken to baste.

  5. 8

    Finish in the oven

    Transfer the skillet to a preheated oven at 200°C (400°F). Roast for 12–18 minutes, until an instant-read thermometer inserted into the thickest part (not touching bone) reads 74°C (165°F). If you don't have a thermometer, ensure juices run clear and the meat is no longer pink near the bone.

  6. 9

    Rest and finish

    Remove the pan from the oven and transfer chicken to a cutting board. Tent loosely with foil and rest for 5–8 minutes. Meanwhile, place the skillet back on low heat, simmer the pan juices for 1–2 minutes until slightly reduced, then stir in chopped parsley.

  7. 10

    Serve

    Spoon the pan sauce over the rested chicken, garnish with additional parsley, and serve with lemon wedges alongside. Serve hot.

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