Lebanese Charcoal Chicken (Farrouj Meshwi) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 whole Chicken or 4 chicken quarters
⅓ Cup Lemon Juice
⅓ Cup Olive Oil
6 Cloves (2 Tbsp.) Crushed Garlic
4 tsp. Sumac
1½ tsp. Paprika
1 tsp. Ground Cumin
½ tsp. Cayenne Pepper
⅛ tsp. Ground Cinnamon
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Directions: |
Directions:Mix all ingredients except the chicken in a non reactive bowl and whisk until combined well. Add marinade to a large zip lock bag. Set aside.
Butterfly the chicken by cutting along either side of the backbone and then flattening it as much as possible. Cover the chicken with plastic wrap and pound with a meat mallet relentlessly to help flatten chicken more. Put several gashes in the chicken all the way to the bone. Add the chicken to the marinade bag removing as much air as possible and store in the refrigerator overnight or at least 4 hours.
Grill the chicken over a charcoal grill ensuring a crisp skin and an internal temperature of at least 165 º F when measured in the meaty part of the thigh. If you must; you may finish the chicken in the oven at 350º until done. If the skin is not crispy enough, you may finish it off under the broiler at high. Just ensure to watch the chicken closely so it doesn’t burn. The skin should be crispy with some charring but not burned.
Serve with hummus, Jerusalem salad, Tzatziki, and pita for the full experience. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:15 minutes prep time 39 to 45 minutes cooking time |
Personal
Notes: |
Personal
Notes: Charcoal chicken is a staple in Australia. Like most good food in Australia, it came from somewhere else. This recipe really takes the taste of grilled chicken to a new level. Sumac can be difficult to find in a regular supermarket but is easily found in a middle eastern market. Do not leave it out. It is very important for the flavor to develop correctly. It has a lemony/berry flavor and will turn the uncooked marinaded chicken a nice shade of pink. This is one of my favorite foods in the world. The first time I ordered it at a restaurant in Sydney, the menu said, “chicken and chips (fries) $15. I thought, that’s kind of pricey. How much chicken do you get for that? They didn’t say 2 piece or 3 piece which is what I expected. It turns out what they meant was a WHOLE chicken and enough chips to share with an entire family. In Australia, it is usually served with chips and pickled veggies.
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