Lebanese chicken

1 lb whole chicken cut up,

1 lemon, freshly squeezed juice
½ cup of extra virgin olive
½ tsp sumac
6 cloves garlic
½ tsp salt

Directions:
1. Take each piece of chicken and make several cuts through each piece against the grain to the bone so that marinade can be completely absorbed.
2. Using a food processor or mortar and pestle, grind the garlic up into a paste.
3. Add lemon, salt and olive oil and mix thoroughly until creamy.
4. Put chicken and garlic mixture in the large Ziploc bag and massage bag to fully cover the chicken with the mixture.
5. Marinate for 3 hours or more in the refrigerator.
6. Grill chicken over a medium flame and cook until done – when juices run clear (about 10-15 minutes on each side).

 Best Served With: 

ToumSource
This traditional Lebanese dipping sauce really packs a punch and goes perfect with everything from meat to bread. It contains only a handful of ingredients common to every kitchen and is quick and easy to make. Next time you are looking for a unique dip that can be served with a variety of foods, Toum is the best dip to try!

INGREDIENTS

3-4 cloves of garlic,
peeled and crushed
¼ cup of vegetable or olive oil (or less depending on garlic used)
1 lemon, juiced
¼ teaspoon salt

PREPARATION

For a truly authentic preparation of Toum, a mortar and pestle is used. If a mortar and pestle are unavailable, ingredients can be blended using a food processor.