Farrouj Meshwi - Lebanese Garlic Chicken - cooking recipe

Ingredients

1 (3 lb) broiler-fryer chickens
6 -8 garlic cloves
1/2 teaspoon salt
1/2 cup olive oil
1 lemon, juice of
1/2 teaspoon sumac

Preparation

Grind garlic & salt to a paste in mortar or small food processor. Work olive oil, sumac & lemon to create creamy consistency - similar to mayo.
Cut chicken into 6 to 8 pieces. Make plenty of deep cuts - right down to the bone.
Place the chicken pieces & garlic sauce in a large ziploc bag. Close the bag massage the chicken for a few minutes before placing in the fridge for at least 3 hours - I like to marinate it for about 6 hours.
Grill the chicken pieces over a medium heat until the juices run totally clear, 12 - 15 minutes per side. I often grill it on my griddle / grill pan then transfer to the oven on 200 C for 15 minutes.