|Farrouj Meshwi – Lebanese Garlic Chicken|
Total Time 45mins
Prep 20 mins
Cook 25 mins
If you like garlic then you will probably love this chicken! This is a really simple way to cook chicken but it’s really flavorsome & 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 chicken with great results! Time to make doesn’t include the 3 hours in the fridge.
By Um Safia
Servings 4-6 | Units US
1 (3 lb) broiler-fryer chickens
6 -8 garlic cloves
1⁄2 teaspoon salt
1⁄2 cup olive oil
1 lemon, juice of
1⁄2 teaspoon sumac
- 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 panggangan on 200 C for 15 minutes.