
Lebanese Garlic-Marinated Chicken on the Grill
A delicious greek dish. Gluten-free friendly. Dairy-free option.
Total Time
91 min
Serves
6
Rating
0.0 (0)
Ingredients
- 2 pounds boneless chicken breasts
- skin removed if you wish
- 4 garlic cloves
- crushed with the flat blade of a knife
- 1 teaspoon sea salt
- 1/2 cup fresh lemon juice
- 3/4 cup extra-virgin olive oil
- 1 teaspoon sweet paprika
- freshly ground black pepper
Instructions
- 1
Chicken breasts are usually sold split in half.
- 2
Cut each breast half in half again and put them in a bowl.
- 3
Chop the garlic coarsely and in a small bowl crush it with the salt, using the back of a spoon, until you have a smooth paste.
- 4
Stir in the lemon juice, oil, paprika, and pepper.
- 5
Beat well with a fork and pour the marinade over the chicken pieces.
- 6
Mix well, using your hands, and turn the pieces to coat them liberally with the marinade.
- 7
Cover and refrigerate for 4 or 5 hours or overnight.
- 8
When you're ready to cook, prepare the grill, leaving plenty of time for it to heat up if you're using charcoal or wood.
- 9
When the fire is hot enough, place the chicken pieces on the grill and set the grill a good 8 inches from the source of the heat.
- 10
Use the marinade remaining in the bowl to baste the chicken frequently as it cooks.
- 11
Grill for 10 minutes or longer on each side, turning each piece once.
- 12
Test for doneness and serve hot or at room temperature.