Hey Joe, your Lebanese Chicken was delicious last night. Can't wait for leftovers today.

M

michael-in-phoenix

Well-known member
I used a dozen bone-in, skin-on chicken thighs. I made the marinade as directed and put it in a ziplock bag with the chicken. I turned it two or three times as it marinated in the fridge. It was in there about 7 hours.

It was WAAAAAY TOOOOOO HOTTTTTT to fire up the oven, so I grilled them over indirect flames on a gas grill. I salted and peppered them before grilling. I basted with the leftover marinade halfway through.

Definitely a "keeper", Sir. So good off the grill. I will try the leftovers cold, and some day I'll try your method of roasting in the oven (if it EVER cools off here) and cooling/glazing.

Thanks!

Michael

http://eat.at/swap/forum28/452_Lebanese_Chicken_I_like_this_better_cold_than_hot_I_baste_it_with_its_juices_

 
I'm making a very similar recipe tonight and finishing with a quick dip,

after grilling, in olive oi, lemon juice and parsley. Got the idea from, I think, a CI recipe.

I'm also attempting to make the famous white garlic spread that is served in restaurants with this dish.

 
I'm going to make this for house guests on Sunday.

Also, Traca's Whipped Feta and Tomato Bruchetta and Meryl's Melons with Ginger Syrup. Looking forward to a weekend of good cooking.

 
Glad you liked it! I will remember the grill method--probably added a level of flavor.

 
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