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Grilled Garlic Chicken (Lebanese)



  • 1 1/2 pounds boneless chicken breast
  • 4 cloves garlic
  • Juice of 1 lemon
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground allspice
  • 1 teaspoon salt


  1. Peel and crush the garlic with the salt. Stir it into the lemon juice and the olive oil.
  2. Cut the chicken breasts into walnut-size pieces, sprinkle over the allspice and pour over the garlic and lemon marinade. Turn the chicken in this for at least 1 hour and up to 24 hours for maximum penetration.
  3. Thread it onto skewers, packing reasonably closely together, 4 or 5 pieces to a skewer, and grill on a hot preheated grill for 2 to 3 minutes a side, turning 3 times. The chicken should be crisp and dark brown and still succulent on the inside.

This is a wonderful recipe and tastes just like you get in the Lebanese restaurants. I cook this under the broiler, but I am sure it would be even better on the barbecue.

Source: Lior's Kitchen Talk


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