Farrouj Meshwi Lebanese Garlic Chicken
If you like garlic then you will probably love this chicken! This is a really simple way to cook chicken but it's really flavoursome & the chicken is moist & tender. You can use any pieces of chicken for this recipe in place of the whole chicken. In summer this is great on the bbq. 'farrouj' means male chicken in arabic - they are said to be tastier than the hens but you can use any chocken with great results! time to make doesn't include the 3 hours in the fridge.
Steps
Grind garlic & salt to a paste in mortar or small food processor.
Work olive oil , sumac & lemon to create creamy consistency - similar to mayo.
Cut chicken into 6 to 8 pieces.
Make plenty of deep cuts - right down to the bone.
Place the chicken pieces & garlic sauce in a large ziploc bag.
Close the bag massage the chicken for a few minutes before placing in the fridge for at least 3 hours - i like to marinate it for about 6 hours.
Grill the chicken pieces over a medium heat until the juices run totally clear , 12 - 15 minutes per side.
I often grill it on my griddle / grill pan then transfer to the oven on 200 c for 15 minutes.
Ingredients
broiler-fryer chickens, garlic cloves, salt, olive oil, lemon, juice of, sumac