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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.
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.
- Marinate the chicken pieces in a gallon sized storage bag for 24 hours.
- Save the remaining marinade and cook down in a saucepan over medium heat for 10 minutes. This will be used to baste the 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.
- Flip the chicken over. Grill for another 10 minutes, covered.
- 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.
Watermelon Juice
Watermelon Juice
This watermelon juice is quite refreshing on a hot day. With only 4 ingredients and a blender, this hydrating drink is ready in no time.
Equipment
- blender
Ingredients
- 5 cups watermelon rinds removed and seeded
- 1 cup ice crushed
- 1/4 cup water
- 2 tbsp sugar
Instructions
- Place all of the ingredients into a blender.
- Blend until smooth.
Burro Bananas in Orange Sauce
Burro Bananas in Orange Sauce
So what’s the difference between a burro banana and the regular ones you’re used to eating? Burro are significantly smaller. When young, they have the tartness of apples and limes. When ripe, they’re creamy with a hint of lemon undertones. This makes them the perfect accompaniment to this orange sauce that’s served over vanilla ice cream.
Ingredients
- 4 burro bananas sliced horizontally in half
- 1/2 cup orange juice
- 1 tbsp lemon juice
- 1/2 cup brown sugar
- vanilla ice cream
Instructions
- Heat up orange juice, lemon juice, and brown sugar in a small pot on low heat for 15 minutes until a syrup forms.
- Add in the bananas. Cook for 5 minutes until heated through.
