Farrouj Meshwi - Lebanese Garlic Chicken

Ingredients

• 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

Directions

1. 1

   Grind garlic & salt to a paste in mortar or small food processor. Work olive oil, sumac & lemon to create creamy consistency - similar to mayo.

2. 2

   Cut chicken into 6 to 8 pieces. Make plenty of deep cuts - right down to the bone.

3. 3

   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.

4. 4

   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.