Marinated Chicken with Lemon, Pepper and Coriander

41 Reviews
87% would make this recipe again

Native to the Mediterranean, coriander is known for both its seeds (actually the dried, ripe fruit of the plant) and for its dark green, parsley-like leaves. The seeds themselves have been discovered in Egyptian tombs dating to 960 b.c. The flavours of the seeds and leaves bear absolutely no resemblance to each other. A few ground seeds can add a special aromatic touch to otherwise unsophisticated dishes, as is done in this recipe.

Marinade : 4 h Preparation : 10 min Cooking : 1 h
450 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Kid-friendly


2 cloves garlic, minced or pressed
1/2 dried chili peppers, minced 0.2 g
1/2 tsp peppercorns, ground or crushed 2 g
1/2 tsp coriander seeds, ground or crushed 0.4 g
3 tbsp olive oil 45 mL
1 1/2 tbsp lemon juice, freshly squeezed 1/2 lemon
4 chicken legs, with back, with skin 1.2 kg
1 pinch salt [optional] 0.2 g

Before you start

The chicken must be marinated at least 4 hours before cooking.



Mince or press the garlic, mince the chili pepper, then put them in a baking dish. Coarsely grind the peppercorns and coriander seeds, using a pepper mill if available. Otherwise, place the spices in a plastic bag and crush them using a rolling pin. Add the spices to the dish, then pour in the oil and the lemon juice, then stir the mixture, using a fork until well combined.

Place the chicken pieces, without removing the skin, in the marinade, cover, and let them stand in the refrigerator at least 4 h, or better overnight.


Preheat the oven to 175°C/350°F.

Add a little salt and place the chicken in the middle of the oven. Bake for about 1 h. Serve.

Nutrition Facts Table

per 1 serving (170 g)


% Daily Value




34 g

52 %

Saturated 8.5 g
+ Trans 0 g

42 %


120 mg


120 mg

5 %


1 g

0 %


0 g

1 %


0 g

Net Carbs

1 g


32 g

Vitamin A

4 %

Vitamin C

6 %


2 %


16 %


This recipe is :
Free  :
Excellent source of  :
Niacin, Phosphorus, Vitamin B6, Zinc
Good source of  :
Iron, Pantothenic Acid, Potassium, Vitamin B12
Source of  :
Copper, Magnesium, Omega-3, Omega-6, Vitamin B1, Vitamin B2, Vitamin D, Vitamin E, Vitamin K
Low  :


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 0
Meat and Alternatives 4
Fats 7

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Members' Reviews

41 Reviews (40 with rating only ) 87% would make this recipe again
january 12, 2009 | I would make this recipe again

I didn't have the coriander so I used dill seeds. Still came out really yummy.

Useful 0

This recipe is in the following categories

Poultry | Main courses/Entrées | Source of Omega-3 | High Iron | Kosher | Halal | Low Sodium | Bake | Marinate

Top Reviews

View All Reviews
january 12, 2009 | I would make this recipe again

I didn't have the coriander so I used dill seeds. Still came out really yummy.

Useful 0

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