Lebanese barbecue chicken
Grilled to perfection, this Lebanese-style chicken is best served with labneh, flatbread and pickled vegetables
| PREP TIME | 12 h |
|---|---|
| COOK TIME | 45m |
| SERVES | 5 |
Ingredients
2 tsp sumac
1½ tsp cumin powder
2 tsp paprika
½ tsp cinnamon powder
5 garlic cloves, crushed
Juice and zest of 1 lemon
75ml olive oil
1 ½ -2kg chicken, spatchcocked
Labneh, flatbreads and pickled vegetables to serve
METHOD
1. Mix the spices with garlic, lemon juice, lemon zest and oil and rub all over the chicken. Leave to marinate in the fridge overnight.
2. The next day, cook the chicken slowly over a low barbecue for 30 minutes, turning regularly until the centre reaches 74°C and the juices run clear.
3. Alternatively, roast at 190°C for 45 minutes in an oven, then toast the skin in a very hot griddle.