📝 About This Recipe
Farrouj Meshwi is the crown jewel of Lebanese street food and backyard grills, celebrated for its smoky charred skin and incredibly tender, aromatic meat. The secret lies in a traditional marinade of punchy garlic, bright lemon juice, and a warm blend of Levantine spices that penetrate deep into the spatchcocked bird. When cooked over an open flame, the chicken transforms into a succulent masterpiece that embodies the vibrant, hospitable spirit of Beirut's finest grill houses.
🥗 Ingredients
The Chicken
- 1.5 kg Whole Chicken (approx. 3.3 lbs, spatchcocked/butterflied)
The Signature Marinade
- 10-12 pieces Garlic Cloves (crushed into a smooth paste with a pinch of salt)
- 1/2 cup Extra Virgin Olive Oil (high quality Lebanese oil preferred)
- 1/4 cup Fresh Lemon Juice (about 2 large lemons)
- 2 tablespoons Red Wine Vinegar (helps tenderize the meat)
- 1 tablespoon Tomato Paste (for color and a hint of umami)
- 1 teaspoon Lebanese Seven Spice (Baharat) (a blend of allspice, pepper, cinnamon, cloves, nutmeg, fenugreek, and ginger)
- 1 teaspoon Dried Oregano (preferably wild za'atar leaves if available)
- 1 tablespoon Sweet Paprika (for that iconic reddish hue)
- 1/2 teaspoon Ground Cumin (adds an earthy depth)
- to taste Salt and Black Pepper (be generous with the salt to help crisp the skin)
- 1/4 teaspoon Cinnamon (adds a subtle, authentic warmth)
For Serving
- 1/2 cup Toum (Garlic Sauce) (fluffy Lebanese garlic whip)
- 4 pieces Lebanese Flatbread (to wrap and soak up juices)
- 1 cup Sumac Onions (sliced red onions tossed with sumac and parsley)
👨🍳 Instructions
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1
Spatchcock the chicken by using kitchen shears to cut along both sides of the backbone. Remove the backbone and flip the chicken over, pressing down firmly on the breastbone until you hear a crack and the bird lies completely flat.
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2
Pat the chicken extremely dry with paper towels. Use a sharp knife to make 3-4 deep slashes in the drumsticks and breast meat; this allows the marinade to penetrate deep into the bone.
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3
In a medium bowl, whisk together the crushed garlic, olive oil, lemon juice, vinegar, tomato paste, and all the dry spices until a thick, vibrant emulsion forms.
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4
Rub the marinade all over the chicken, ensuring it gets into the slashes and under the skin. Place the chicken in a large glass dish or a zip-top bag and refrigerate for at least 4 hours, though overnight is ideal for maximum flavor.
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5
Remove the chicken from the refrigerator 30 minutes before cooking to bring it to room temperature. This ensures even cooking.
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6
Prepare your grill. If using charcoal (highly recommended), set it up for two-zone cooking (hot coals on one side, empty on the other). Aim for a medium-high heat.
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7
Lightly oil the grill grates. Place the chicken skin-side down over the direct heat for 5-7 minutes until the skin is golden and slightly charred. Watch for flare-ups from the dripping fat.
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8
Flip the chicken so it is skin-side up and move it to the indirect heat zone (the cooler side of the grill). Cover the grill with the lid.
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9
Cook for 35-45 minutes, maintaining a grill temperature of around 375°F (190°C). Baste the chicken once or twice with any remaining marinade or a mix of olive oil and lemon juice.
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10
The chicken is done when the internal temperature reaches 165°F (74°C) in the thickest part of the thigh and the juices run clear.
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11
During the last 2 minutes of cooking, place the flatbreads on the grill for 30 seconds to warm them up and lightly toast them.
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12
Remove the chicken from the grill and let it rest on a cutting board for at least 10 minutes. This is crucial for the juices to redistribute, ensuring the meat stays moist.
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13
Carve the chicken into quarters or smaller pieces and serve immediately while the skin is still crisp.
💡 Chef's Tips
Don't skimp on the marinating time; 12 hours really allows the garlic and acid to tenderize the muscle fibers perfectly. If you don't have a grill, use a cast-iron grill pan to sear the skin, then transfer the whole pan to a 400°F (200°C) oven to finish. Use a 'chicken brick' or a heavy foil-wrapped brick to press the chicken down during the initial searing phase for maximum skin contact and crispiness. Always use fresh lemon juice; bottled juice lacks the bright enzymatic action needed to properly flavor the Farrouj. If the garlic in the marinade starts to burn too quickly, move the chicken to the cooler side of the grill immediately.
🍽️ Serving Suggestions
Serve with a generous side of fluffy white Toum (Lebanese garlic sauce)—it is the non-negotiable companion for this dish. Pair with salty Batata Harra (spicy roasted potatoes) or classic crispy French fries. Include a fresh Fattoush salad with plenty of sumac and toasted pita chips to cut through the richness of the chicken. Provide a plate of pickled turnips (Kabees El Lift) and fresh mint leaves for a traditional flavor contrast. Enjoy with a glass of chilled Arak diluted with water and ice, or a refreshing mint lemonade.