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Lebanese Grilled Chicken with Garlic Sauce (Djej Mishwe)

Course Main Dish
Cuisine Lebanese
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4
Author International Cuisine


  • 4 pieces of leg quarters with skin
  • 1/2 cup lemon juice
  • 1/2 cup red vinegar can also use apple cider vinegar
  • 1 garlic head
  • 3/4 cup olive oil
  • 1 teaspoon salt
  • 1 teaspoon Lebanese 7 spice blend
  • 1 lemon sliced
  • For the garlic sauce
  • 3 heads of peeled garlic
  • 4 cups vegetable oil or canola oil
  • 1 lemon freshly juiced
  • 1 teaspoon salt or to taste


  • 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.