Lebanese-Style Grilled Chicken

Lebanese-Style Grilled Chicken

Lebanese-Style Grilled Chicken

Djej mishwe is a Lebanese-style grilled chicken. The marinade used is garlicky and acidic; using a lot of lemon juice and red wine vinegar. After the chicken is marinated for 24 hours, the remaining marinade is cooked down and turned into a basting sauce. This chicken is best grilled over hardwood charcoal, but you can definitely use a gas grill or your oven’s broiler. You will want to sear the chicken over the charcoal for 8-10 minutes a side. Then grill the chicken indirectly for up to 25 minutes; basting and flipping every 5 minutes or so until the chicken reaches an internal temperature of 180 degrees.
Prep Time20 minutes
Cook Time45 minutes
Marinating Time1 day
Course: Main Course
Cuisine: Lebanese
Keyword: Chicken, Lebanese, main course, Western Asian
Author: Alex Gorgos

Equipment

  • food processor
  • gallon sized storage bag
  • charcoal grill
  • hardwood charcoal
  • chimney starter
  • Probe Thermometer

Ingredients

  • 4 whole leg quarters thighs and drums separated
  • 2 lemons juiced
  • 1/2 cup red wine vinegar
  • 1 head garlic peeled
  • 1/2 cup olive oil
  • 1 tsp salt
  • 1 tsp 7 spice

Instructions

  • Add the marinade ingredients to the food processor and pulse until smooth.
    Lebanese, main course, chicken
  • Marinate the chicken pieces in a gallon sized storage bag for 24 hours.
    Lebanese, main course, chicken
  • Save the remaining marinade and cook down in a saucepan over medium heat for 10 minutes. This will be used to baste the chicken.
    Lebanese, main course, chicken
  • Use a chimney starters worth of charcoal for your grill. Place in the front half of the grill. Once grey, place the grill rack over the charcoal. Place the chicken pieces skin side up over the charcoal. Grill for 10 minutes, covered.
    Lebanese, main course, chicken
  • Flip the chicken over. Grill for another 10 minutes, covered.
    Lebanese, main course, chicken
  • Flip the chicken again. Move the chicken slightly away from the charcoal. Continue grilling the chicken for up to 20-25 minutes; basting every 5 minutes and occasionally flipping. You will want dark meat to reach an internal temperature of 180 degrees using a probe thermometer.
    Lebanese, main course, chicken
Lebanese, main course, chicken
Lebanese, main course, chicken
Lebanese, main course, chicken