Chicken marinated in a garlicky lemon and seven-spice blend, grilled until charred and juicy, a Lebanese grill house favorite.
Djaj mishwi is the chicken you'll find at nearly every Lebanese grill restaurant, marinated for hours in an intensely garlicky, lemony paste that both flavors and tenderizes the meat before it hits a hot grill. Baharat, the Lebanese seven-spice blend, gives the chicken its warm, slightly sweet backbone, while a generous amount of raw garlic blended into the marinade is what sets this apart from milder grilled chicken preparations elsewhere. Traditionally served with toum, an intensely garlicky whipped sauce, and warm pita for wrapping, djaj mishwi depends on a properly hot grill to develop good char while keeping the marinated meat juicy underneath.
Serves 4
Whisk olive oil, lemon juice, garlic, baharat, salt and pepper into a smooth marinade.
Coat the chicken pieces thoroughly in the marinade, cover, and refrigerate at least 3 hours, ideally overnight.
Marinate as long as possible — the garlic and lemon need real time to penetrate and tenderize the chicken properly.
Heat a grill or grill pan to medium-high heat.
Grill the chicken, turning occasionally, 25-30 minutes until deeply charred outside and cooked through, moving pieces to indirect heat if they're browning too fast.
Let rest 5 minutes before serving.
Serve hot with warm pita and toum for spreading or dipping.
Marinate overnight if possible; the acid and garlic need real time to work into the chicken for the best flavor and tenderness.
Grill over medium-high rather than the highest possible heat, moving pieces to cooler zones if they char too quickly before cooking through.
Serve with toum specifically — its intense garlic flavor is the traditional and expected pairing for this dish.
Chicken breast can be used for a leaner version, though reduce grilling time to avoid drying it out.
A version with a sumac and onion topping (sometimes called musakhan-style) adds extra tang.
Boneless thighs threaded onto skewers cook faster and are easier to manage on a home grill.
Refrigerate cooked chicken up to 3 days; reheat gently in a covered pan or oven to avoid drying it out. Raw marinated chicken keeps up to 2 days before grilling.
Grilled marinated chicken is a cornerstone of Lebanese grill house cuisine, with baharat spice blends and garlic-forward marinades reflecting broader Levantine culinary traditions shared across Lebanon, Syria and Jordan.
Yes, roast at 220C/425F for about 35-40 minutes, though you'll lose some of the smoky char flavor a real grill provides.
A mix of allspice, black pepper, cinnamon and a pinch of nutmeg approximates the blend reasonably well.
It was likely overcooked or grilled at too high a direct heat — use a thermometer and move pieces to a cooler part of the grill once they're well charred.
Per serving (320g / 11.3 oz) · 4 servings total
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