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Lebanese Grilled Chicken Recipe
Lebanese grilled chicken recipe is a tangy, garlicky traditional BBQ dish that tends to be our “Sunday special” at home. This dish is popular also in Lebanese restaurants in Lebanon and is often served as the main dish, along with grilled Kibbe.
Dajaj Mishwi Marinade
The marinade is quite simple: It includes lemon juice, apple cider vinegar (or red wine vinegar), extra virgin olive oil, 7-spices, a ton of garlic, and some salt. Slicing the chicken before the marination helps the intensify the flavors.
Lebanese Grilled Chicken ss Quite Easy to Make
This Lebanese-style grilled chicken recipe is quite easy to make and the secret is in the marinade. If you’ve ever tried Nando’s chicken, the outcome resembles their lemon herb grilled chicken a tad bit.
FAQs
How do you prepare chicken for grilling?
Preheat the grill for 15 minutes with the lid vents open. About 500 degrees Fahrenheit should be the fire temperature. Grill the chicken skin-side up for best results. Move the thighs, drumsticks, and wings closer to the flames and further away from the breasts and wings.
Should chicken be oiled before grilling?
The short answer is no, you don’t to boil chicken before grilling.
Lebanese Grilled Chicken BBQ Recipe – Djej Mishweh
Ingredients
Instructions
In a bowl, sprinkle then rub ground cinnamon on raw chicken, rub with half a cup of vinegar for a couple of minutes and then rinse well with cold water. This will help rid the chicken of any smell.
Make cuts in chicken pieces for the marinade to penetrate.
Rub the chicken with the spices and salt, then add the lemon juice and remaining vinegar. Rub well. Add the oil, then rub it all one more time.
Place the chicken in a sealed container in the fridge for 4 hours to marinate well. Once done, save the marinade to baste the chicken with on the grill.
Grill the chicken on a BBQ as you would other chicken on medium heat for about 12-15 minutes.
As the chicken pieces grill, flip them every 2-3 minutes for an even cook. Grill until internal temp reaches 165F or the chicken looks nice and crispy on the outside. Don't overcook or it will dry up.
- This chicken tastes best when grilled over mesquite charcoal.
- Baste the chicken with the leftover marinade while on the grill to keep it moist, add flavor, and avoid charring it.
- Serve chicken with our Lebanese Garlic Dip and Pita bread and indulge your taste buds ?.
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