Recipe

Grilled Lebanese Chicken With Garlic Sauce Recipe

Add Step-by-Step Photos	Jimrug1 / All my dishes 1 year, 5 months ago This is my grandmother’s basic recipe and one of my all time favorite ways to eat Chicken. I am not sure what part of Lebanon Lea and Perrin lived in but Worcestershire sauce was her secret ingredient (only discovered a few years ago)to make it... More Prep:30m Cook:40m Servings:4	Jimrug1
	chicken lebanese grilled lemon garlic middle eastern mediterranean

Lemons (pre-juiced),

The chicken is sayin

The chicken coated w

Jim's Garlic Sauce.

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Ingredients

1 Recipe Garlic Sauce (Posted in My Recipes)

MARINADE

1 cup Lemon juice

8 large Garlic cloves, crushed

Leaves from 2 large sprigs fresh Thyme

1 Tbls Paprika

2 Tsps Ground Cinnamon

1/2 Tsp Ground Sumac

3/4 Tsp Cayenne pepper

1 Chicken, cut into serving size pieces

Salt, Black Pepper, Cinnamon to taste.

BASTE

1/4 cup fresh Lemon Juice

3/4 cup melted Clarified Butter

2 Tbls Worcestershire Sauce

Reserve Maranade

Lemon wedges and chopped Parsley to Garnish

Directions

Whisk Lemon Juice, Garlic, Thyme, Paprika, 2 Tsp Cinnamon, Sumac and Cayenne Pepper in small bowl.

Place Chicken in 13x9x2-inch glass baking dish. Pour marinade over; turn Chicken to coat. (Alternatively you can marinate the Chicken in zip type bags.)

Cover and refrigerate 4-6 hours, turning occasionally.

Remove Chicken to a sheet pan fitted with a wire rack. Pat Chicken dry and set aside for about twenty minutes to dry further and come up to temperature.

In a small saucepan wisk together Clarified Butter, Lemon juice Worcestershire Sauce and 2-3 Tbls of the reserved marinade. Heat over medium heat until just bubbling, Reduce heat and keep warm on very low heat.

Prepare your grill: Put enough charcoal on one side of your grill to achieve a med hot fire. Keep enough space with no coals to be able to transfer meat from the hot side to the cool side. Make sure grates are clean and well oiled.

Season Chicken with Salt and Pepper. Start thighs and legs about 10 mins before the breasts. Place Chicken skin side down on the medium hot side of the grill.

Sear only long enough to get good grill marks. (about 3- 5 minutes per side.) Transfer Chicken to the cool side, baste all sides with the lemon/garlic butter sauce and dust lightly with cinnamon. Cover and roast about an additional 25 – 30 min. basting occasionally.

Garnish with Parsley and Lemon wedges. Pass Garlic Sauce separately.

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Comments

crabhappychick 1 year, 5 months ago said:
I've never tasted sumac....I know where to get it, though. Is it possible to describe the taste? The Strip District in Pittsburgh has a store called Labad's and I'm sure I can get it there. The recipe sounds wonderful.

wynnebaer 1 year, 5 months ago said:
You've done it again Jim....Sounds wonderful....Never too many chicken recipes...:)

lincolntoot 1 year, 5 months ago said:
This sounds awesome! But can anyone tell me what sumac is and where to find it. Would love to try this recipe.

kidaria 1 year, 5 months ago said:
Interesting combination. The L&P probably tenderizes the meat. Love to try this! Thanks.

grandmommy 1 year, 5 months ago said:
WOWIE! Jim this sounds incredible! I have it printed and waiting for the week end. I think Rob will love this one. You know I never seem to get recipes posted any more because I'm always trying other recipes on this site.
I've missed Vickie's posts the last couple of weeks. You and she seem to keep me busy in the kitchen!
Thanks for the post Jim. I can't wait to taste this one. Any recipe that gives me the chance to add sumac is ok by me!
My 5 in honor of your grandmother and Mr. Perrin!
Denise

jencathen 1 year, 5 months ago said:
This sounds great! It's on the menu for this week.

bakerrakka 1 year, 5 months ago said:
Ohh this sound awesome, i think ill add some honey to make it all sticky, thanks for a great idea!!

trigger 1 year, 5 months ago said:
I love Garlic sauce
this recipe is wonderful
michael

jencathen 1 year, 5 months ago said:
We had this for dinner and I have to say where is the 10 fork rating located at?

Delish!

lunasea 1 year, 5 months ago said:
Wow - this has my name written all over it! This sounds delicious and delightful, Jim - can't wait to taste it. Moving to my short list....thanks so much. ~Vickie

greekgirrrl 1 year, 4 months ago said:
Excellent, but I'm not really familiar with sumac. I feel really stupid asking this but--Isn't that poisonous? Please explain!

minitindel 1 year, 4 months ago said:
Wow i love all the spices , and look at all that garlic !!!!! wow .....everyone will stay away hahahahahahaha nice post

lunasea 1 year, 4 months ago said:
Oh wow - this recipe totally rocks, Jim. The marination of this chicken in the lemon-garlic makes this the most tender and succulent chicken ever - it falls off the bone and into the mouth. The final dusting of cinnamon before grilling adds such a delightful subtle nuance to the overall flavor.

I have pictures but all were taken with my Razr - sorry for the less than great clarity. But it does give an idea of the beauty of this dish. I would give you a 50 if I could. I served with oven-roasted asparagus and Jasmine rice with lemon juice/zest, garlic, thyme and some toasted almonds. (See pic above.) Heaven....I'm telling you all!

Try it everyone....you'll love it!

Thanks m'dear!
~Vickie

lunasea 1 year, 4 months ago said:
One more thing and then I'll hush. Maybe. ;-)~~

I was so impressed with your marinade here that I think it would greatly compliment any cut of beef, pork or lamb.

As instructed, the addition of Lea and Perrin and the wonderful clarified buter for a basting sauce while cooking would glorify any meat dish, I promise - this is one solid, go-to marinade/basting sauce recipe.

Bravo, Jim - and thanks! ~Vickie

sunny 1 year, 4 months ago said:
This is fabulous, can't wait to try it!

crabhappychick 1 year, 4 months ago said:
Okay, got the sumac and ready to try this. Went to Labad's and they were out of sumac to they sent me 2 doors down to Penzey's! Who knew.....I'll let you know when I make it...sounds SO good!

ambus 1 year, 1 month ago said:
Sounds really interesting.Thanks Jim.

brianna 1 year ago said:
The more of this recipe I read the more I drooled. It sounds incredible & I can't wait to try it. High 5

jarinks 10 months ago said:
Big Thanks for the recipe - many years ago I lived in Seattle and my favorite food there was the Farmers Chicken at Mediterranean Kitchen restaurant. It was the most garlicky thing I've ever eaten - and the most memorable.

sitbynellie 1 month, 3 weeks ago said:
This is brilliant Jim. I'd love to try this.

Hope you're well
Susan

choclytcandy 2 days, 1 hour ago said:
Wonderful!

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