Authentic Dajaj Musahab: Lebanese Garlic and Lemon Grilled Boneless Chicken

🌍 Cuisine: Lebanese
🏷️ Category: Main Course
⏱️ Prep: 30 minutes (plus 4-12 hours marinating)
🍳 Cook: 25-30 minutes
πŸ‘₯ Serves: 4 servings

πŸ“ About This Recipe

A cornerstone of the Lebanese 'Mashawi' tradition, Dajaj Musahab is a masterclass in balancing char, citrus, and spice. This dish features a whole chicken, expertly deboned and flattened, then bathed in a potent marinade of garlic, lemon, and warm Middle Eastern spices before being grilled to smoky perfection. The result is incredibly tender, juicy meat with a beautifully crisp, golden skin that carries the soul of Beirut's finest grill houses.

πŸ₯— Ingredients

The Chicken

  • 1.2 - 1.5 kg Whole Chicken (Spatchcocked and completely deboned, leaving only the wing tips)

The Signature Marinade

  • 10-12 pieces Garlic Cloves (Crushed into a fine paste with a pinch of salt)
  • 1/2 cup Lemon Juice (Freshly squeezed)
  • 1/3 cup Extra Virgin Olive Oil (High quality Lebanese oil preferred)
  • 1 tablespoon Tomato Paste (For color and a hint of sweetness)
  • 1 tablespoon Red Pepper Paste (Biber SalΓ§asΔ±) (Mild or spicy depending on preference)
  • 2 tablespoons White Vinegar (Helps tenderize the muscle fibers)

Spices and Aromatics

  • 1 teaspoon Ground Allspice
  • 1/2 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Cumin
  • 1 teaspoon Dried Oregano or Za'atar
  • 1 teaspoon Smoked Paprika (For a deep reddish hue)
  • 1/2 teaspoon Black Pepper (Freshly cracked)
  • 1.5 teaspoons Sea Salt (Adjust to taste)

For Serving

  • 1/2 cup Toum (Garlic Sauce) (Essential accompaniment)
  • 1/4 cup Fresh Parsley (Roughly chopped for garnish)

πŸ‘¨β€πŸ³ Instructions

  1. 1

    Prepare the chicken by ensuring it is fully deboned but kept in one flat piece. Pat the skin very dry with paper towels to ensure maximum crispiness later.

  2. 2

    In a large mixing bowl, whisk together the crushed garlic, lemon juice, olive oil, tomato paste, red pepper paste, and vinegar until a smooth emulsion forms.

  3. 3

    Stir in the allspice, cinnamon, cumin, oregano, paprika, black pepper, and salt. The marinade should be thick and vibrantly red.

  4. 4

    Place the chicken in a shallow dish or a heavy-duty Ziploc bag. Pour the marinade over the chicken, ensuring every crevice, especially under the skin, is well coated.

  5. 5

    Refrigerate and marinate for at least 4 hours, though overnight (up to 12 hours) is ideal for the flavors to penetrate the meat deeply.

  6. 6

    Remove the chicken from the refrigerator 30 minutes before cooking to bring it to room temperature; this ensures even cooking.

  7. 7

    Preheat your grill (charcoal is traditional and best) to medium-high heat. Lightly oil the grill grates to prevent sticking.

  8. 8

    Place the chicken on the grill, skin-side down first. Use a heavy grill press or a foil-wrapped brick to weigh the chicken down; this is the secret to the 'Musahab' style, ensuring the skin makes full contact with the heat.

  9. 9

    Grill the skin side for 12-15 minutes. Keep an eye on flare-ups due to the oil; if it gets too smoky, move the chicken to a slightly cooler part of the grill.

  10. 10

    Flip the chicken carefully. The skin should be deeply charred and golden. Grill the other side for another 10-12 minutes or until the internal temperature reaches 165Β°F (74Β°C).

  11. 11

    During the last 5 minutes of cooking, you can lightly brush any remaining marinade over the meat side for extra moisture.

  12. 12

    Remove the chicken from the grill and transfer to a cutting board. Tent loosely with foil and let it rest for 8-10 minutes to allow the juices to redistribute.

  13. 13

    Slice the chicken into large pieces or serve whole on a bed of biwaz (parsley and onion salad).

πŸ’‘ Chef's Tips

For the most authentic flavor, use a charcoal grill with a few wood chips for that signature smoky aroma. If you don't have a grill press, a heavy cast-iron skillet placed on top of the chicken works perfectly to flatten it. Avoid marinating for more than 24 hours, as the high acid content from the lemon and vinegar can start to 'cook' the meat and make the texture mushy. Always serve with a side of extra Toum (Lebanese garlic sauce)β€”it is the non-negotiable partner for this dish. If the skin is browning too fast before the meat is cooked, move the chicken to indirect heat to finish.

🍽️ Serving Suggestions

Serve alongside warm, pillowy pita bread and a generous dollop of Toum. Pair with a fresh Fattoush salad for a zesty, crunchy contrast to the smoky chicken. Offer a side of Lebanese vermicelli rice or golden hand-cut fries dusted with salt and sumac. Accompany with a plate of mixed pickles (kabees) and grilled tomatoes and onions. A cold glass of Arak (diluted with water and ice) or a refreshing mint lemonade is the perfect beverage pairing.

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