John Myers
Ingredients for 6 servings:
- 3 chickens
- 1 tbsp paprika powder, sweet
- Salt
- Pepper, freshly ground
- 3 large garlic cloves
- 3 tbsp olive oil
- 4 tbsp lemon juice
- Watercress
- Lemon(s), quartered
Instructions
Working time approx. 40 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 40 minutes
grilled chicken Lebanese style with lots of garlic
Halve the chicken and pound flat. Rub with paprika, salt, and pepper, ensuring the seasonings are evenly distributed. Place the chicken halves in a sufficiently large bowl. Press the garlic cloves into the olive oil and mix with 4 tablespoons of lemon juice. Pour the marinade over the chicken and toss to coat. Cover and let marinate overnight. Place on the grill and grill for about 30 minutes. You can also grill them in a preheated oven/grill or top heat at 180°C. Serve hot on top of watercress (arugula can also be used if you don’t have any) and serve with lemon quarters. If you have it, you can also use 3 tablespoons of Tarator bi Zada (see my recipes) as a marinade; in this case, reduce the amount of lemon juice to 2 tablespoons.
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