Lebanese Grilled Chicken with Garlic Sauce Recipe – Lebanese Special
Lebanese Grilled Chicken with Garlic Sauce showcases juicy marinated chicken grilled to perfection, paired with a velvety and aromatic garlic sauce known as toum. The chicken, flavored with lemon, olive oil, and warm spices like cumin and paprika, gains a smoky char from the grill, while the creamy garlic dip brings freshness and depth—a beloved Lebanese combination perfect for dinners and gatherings.
- 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.
Recipe Notes:
Use boneless, skinless chicken thighs or breasts for tender and flavorful grilling.
Marinate chicken in olive oil, lemon juice, garlic, cumin, paprika, salt, and pepper for at least 2 hours—overnight is best.
Preheat the grill or grill pan to medium-high for beautiful char marks and even cooking.
Thread chicken onto skewers or grill directly, cooking until charred edges form and the inside is fully cooked.
Prepare garlic sauce (toum) by whipping garlic, lemon juice, salt, and neutral oil into a creamy emulsion.
Serve grilled chicken hot with a generous dollop of garlic sauce on the side.
Garnish with fresh parsley and a squeeze of lemon for brightness and color.
