The Juiciest Lemon Garlic Grilled Chicken with Mushrooms

Today I’m sharing my mom’s Lemon Garlic Grilled Chicken with Mushrooms.

The Juiciest Lemon Garlic Grilled Chicken Thighs

I don’t say this lightly. This is the juiciest and most flavorful grilled chicken you’ll find. Don’t argue with me, this is it, and anyone who has tried it will tell you so.

It took my mom awhile to reveal the secret to this recipe. You want to know what it is? Are you sure? You’re ready?

The Juiciest Lemon Garlic Grilled Chicken Thighs

She uses a double marination method. The first step is with the spice, a bit of lemon juice and garlic. The second marinade occurs after the meat has already cooked. It’s a sauce made with Aleppo pepper paste, even more lemon juice, garlic and olive oil.

It’s SUPER simple, and the best part is that you can grill the meat ahead of time, let it sit in the sauce and reheat in the oven before serving. No more sweating over the grill while guests are over, wondering whether or not the chicken is drying out. This recipe is fool-proof.

It’s not a traditional Syrian recipe, but it uses all the right flavors. It’s become our go-to in the summer months, and I promise it will become yours too.

The Juiciest Lemon Garlic Grilled Chicken Thighs

If you give this recipe a try, don’t forget to put it in the comments and tag #omayahcooks and @omayahatassi on Instagram! I love to see your creations, and I’m sure my mom will too!


The Juiciest Lemon Garlic Grilled Chicken with Mushrooms

These chicken thighs are marinated in spices, before grilling and then immediately transferred to a sauce to ensure their juiciness. The mushrooms add an earthy touch to this bright dish.

Serves: 8Name of image (title of post is fine)  
Prep time: 10 minutes
Cook time: 30 minutes  


    2 kg (4 lbs) boneless skinless chicken thighs, cut in half if large
    8 oz. baby portabello mushrooms, skewered

    Dry marinade:
    2 tsp ground coriander
    1 tsp 7 spices
    1 tsp Spanish paprika
    1 tsp sea salt
    1/2 tsp black pepper
    1/2 tsp minced garlic
    1/4 c lemon juice
    2 Tbsp extra virgin olive oil

    Wet marinade (sauce):
    2 Tbsp Turkish or Aleppo pepper paste
    2 Tbsp minced garlic
    1 1/2 c lemon juice
    1/2 c extra virgin olive oil
    1 tsp sea salt

  1. Place chicken in a large bowl. Combine all the dry marinade ingredients in a small bowl and add to the chicken. Coat chicken with seasoning evenly and marinade at room temperature for one hour, preferably overnight in the refrigerator.
  2. Set an oven to 375° F/180° C. Preheat a grill or grill pan over medium-high heat. Combine the wet marinade ingredients in a medium bowl. Grill the chicken until browned on all sides and cooked through, about 4-8 minutes per side. Immediately transfer to the bowl with the wet marinade.
  3. Grill the mushrooms until cooked through. Remove from skewers and add them to the bowl with the chicken.
  4. When finished grilling, pour the chicken, mushrooms and sauce into a roasting pan. Cover with foil and transfer to the oven and roast for about 20 minutes. Rest for 5 minutes and serve immediately.
  5. Can be prepared up to 1 day ahead. Reserve with sauce and reheat before serving.