Lebanese Grilled Chicken with Garlic Sauce Recipe – Lebanese Special
Lebanese grilled chicken with garlic sauce is a culinary delight that requires careful planning due to the importance of its marinade. For optimal flavor, marinating overnight is recommended. Chicken holds a special place in Lebanese cuisine alongside lamb. Once grilled, you’ll enjoy tender, juicy chicken infused with lemony and garlicky notes, resulting in a delicious dish. It’s typically served with a garlic sauce akin to aioli, known as toum, which enhances the meal. This versatile sauce also pairs wonderfully with spicy potatoes, complementing our Lebanese feast. Experiment with it and share your creative culinary discoveries!
- Prep Time30 min
- Cook Time20 min
- Total Time50 min
Lebanese Grilled Chicken with Garlic Sauce Ingredients:
- 4 pieces of leg quarters with skin
- 1/2 cup lemon juice
- 1/2 cup red vinegar can also use apple cider vinegar
- 1 garlic head
- 3/4 cup olive oil
- 1 teaspoon salt
- 1 teaspoon Lebanese 7 spice blend
- 1 lemon sliced
- 3 heads of peeled garlic
- 4 cups vegetable oil or canola oil
- 1 lemon freshly juiced
- 1 teaspoon salt or to taste
How to Make Lebanese Grilled Chicken with Garlic Sauce
Prepare the Chicken:
Make several slits in the chicken pieces to allow the marinade to penetrate.
Prepare the Marinade:
In a blender or food processor, grind garlic cloves with lemon juice, vinegar, salt, and 7-spice blend for a couple of minutes. Gradually add olive oil and blend for another minute until well combined.
Marinate the Chicken:
Place the chicken in a ziplock bag or bowl along with lemon slices. Pour the marinade over the chicken, ensuring it’s fully coated. Cover if using a bowl and refrigerate overnight. Reserve some marinade for basting during grilling.
Grill the Chicken:
Preheat the grill to medium heat. Grill the marinated chicken for about 20-25 minutes, turning occasionally, until cooked through. Baste with the reserved marinade during grilling.
Grill the Lemons:
Grill the lemon slices until they are slightly charred.
Prepare the Garlic Sauce (Toum):
This step requires patience to achieve the right consistency.
In a food processor, combine garlic cloves and salt. Process for about 20 seconds, stopping to scrape down the sides a few times until a paste forms.
With the processor running, gradually add the oil in a thin stream, about 1/2 cup at a time, ensuring the garlic emulsifies and forms a paste-like consistency. Add 1/2 teaspoon of lemon juice slowly between each addition of oil.
Continue this process until all the oil and lemon juice are incorporated. The key is to add the liquids slowly to maintain the emulsion. This process may take 8 to 10 minutes to achieve the right texture.
Serve:
Serve the grilled chicken with the prepared garlic sauce and spicy Lebanese potatoes.
For the sauce
Storage:
Any leftover garlic sauce can be stored in the refrigerator.
This method ensures tender, flavorful grilled chicken accompanied by a creamy garlic sauce, perfect for enhancing the meal with its distinctive Lebanese flavors.
