make a few slits in the chicken pieces to penetrate the marinade

In a blender or food processor, grind the garlic with the lemon juice, vinegar, salt, 7-spices for couple of minutes. Add in the olive oil and blend together for another minute.

Place the chicken in a ziploc or bowl along with some lemon slices, and pour the marinade over it. Cover if using a bowl and place in the refrigerator overnight. When you are ready to cook the chicken reserve the marinade to baste the chicken on the grill.

Grill the marinated chicken over medium heat about 20-25 minutes until cooked through.

Be sure to use the marinade to baste the chicken occasionally while grilling.

Grill the lemon pieces as well.

Serve the chicken with garlic sauce and some spicy Lebanese potatoes.

For the sauce.

This is tricky and must be done very slowly to ensure success.

Do not lesson the amount of garlic as you need the full three heads to make sure it turns into a paste.

Add the garlic and salt into the food processor and run for 20 seconds.

Stop and scrape the garlic down from the sides of the processor, repeat at least 3-4 times until it turns into a paste.

Turn your processor on at this point until the end.

Start adding in the oil VERY SLOWLY in a thin stream only 1/2 cup at a time. You will see the garlic to start to emulsify. Add 1/2 teaspoon of lemon juice again very slowly.

Repeat 1/2 cup of oil and then 1/2 teaspoon of lemon until done. The whole trick is to make sure that the sauce stays emulsified and does not turn into a liquid. That occurs when the liquid is added to fast. I am not aware of any remedies if that occurs other than starting over. The process will take at least 8 to 10 minutes working slowly as required. Once done enjoy with the grilled chicken and potatoes. It can be stored in the refrigerator.