Farrouj Meshwi Lebanese Garlic Chicken
Discover the vibrant flavors of the Mediterranean with Farrouj Meshwi, a classic Lebanese garlic chicken recipe that’s both aromatic and irresistibly juicy. This dish features a spatchcocked whole chicken marinated in a bold mix of garlic, fresh lemon juice, olive oil, and earthy spices like paprika, cumin, and coriander. The marinade, which can include yogurt for extra tenderness, deeply permeates the meat, ensuring every bite is infused with flavor. Grilled to golden, crispy perfection, this flavorful chicken is ideal for outdoor cooking and makes a stunning centerpiece for any meal. Serve it alongside traditional Lebanese sides like creamy toum (garlic sauce), warm pita bread, and fresh tabbouleh for an authentically satisfying experience. Perfect for summer grilling or year-round indulgence, this recipe will transport your taste buds straight to the heart of Lebanon.
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Ingredients
- 1 piece Whole chicken, butterflied (spatchcocked)
- 10 cloves Garlic cloves, minced
- 4 tablespoons Lemon juice
- 3 tablespoons Olive oil
- 2 teaspoons Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 2 teaspoons Salt
- 1 teaspoon Freshly ground black pepper
- 0.5 teaspoons Crushed red pepper flakes (optional for heat)
- 2 tablespoons Plain yogurt (optional for tenderizing)
Directions
Step 1
Clean and pat dry the chicken. With a sharp knife or kitchen shears, butterfly the chicken by removing the backbone and flattening it. This allows even cooking on the grill.
Step 2
In a medium bowl, prepare the marinade by combining the minced garlic, lemon juice, olive oil, paprika, cumin, coriander, salt, black pepper, and red pepper flakes. If using yogurt for extra tenderness, stir it into the marinade.
Step 3
Rub the marinade generously and evenly all over the chicken, including under the skin for maximum flavor. Place the chicken in a large zip-top bag or a covered dish and refrigerate for at least 2 hours, preferably overnight for best results.
Step 4
Preheat your grill to medium-high heat. If using an outdoor charcoal grill, ensure the coals are evenly spread and white-hot. If using a gas grill, set it to about 375°F (190°C).
Step 5
Remove the chicken from the marinade and shake off excess. Place the chicken skin-side down on the grill and cook uncovered for 15–20 minutes, or until the skin is golden and crispy. Avoid moving the chicken too much during this step to ensure a good sear.
Step 6
Flip the chicken and reduce the heat to medium. Cover the grill lid and cook for an additional 15–20 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the meat.
Step 7
Once cooked, remove the chicken from the grill and let it rest for 5–10 minutes to allow juices to redistribute.
Step 8
Carve the chicken into pieces and serve immediately with garlic sauce (toum), pita bread, and grilled vegetables or a side of tabbouleh.
Nutrition Facts
| Serving size | (1185.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2879.7 |
| Total Fat 214.7g | 0% |
| Saturated Fat 57.4g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 803.9mg | 0% |
| Sodium 5545.1mg | 0% |
| Total Carbohydrate 21.6g | 0% |
| Dietary Fiber 4.7g | 0% |
| Total Sugars 3.1g | |
| Protein 204.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 248.3mg | 0% |
| Iron 12.4mg | 0% |
| Potassium 2432.5mg | 0% |
Source of Calories