Charred Lebanese Chicken with Garlic Sauce
Juicy grilled chicken thighs with a punchy garlic-lemon sauce that screams Lebanese. Char it hard, sauce it generously, serve it on a board.
- Total time
- 25 min
- Servings
- 4
- Calories
- 420
- Protein
- 38g
Ingredients
- 6 pieces (about 2 lbs) boneless, skin-on chicken thighs
- 2 whole (juiced + zested) lemon
- 6 cloves garlic cloves, minced
- ¼ cup olive oil
- 1 tbsp sumac
- ½ tsp paprika
- ½ cup fresh parsley, chopped
- to taste salt and black pepper
Instructions
- 1
Pat chicken thighs dry. Season generously with salt, pepper, and half the sumac on both sides.
- 2
Heat olive oil in a large cast iron or heavy skillet over medium-high until it shimmers, about 90 seconds.
- 3
Sear chicken skin-side down without moving for 5 minutes until skin is deep golden and crispy.
- 4
Flip and sear the other side for 3–4 minutes until cooked through (internal temp 165°F).
- 5
Push chicken to the side of the skillet. Add minced garlic to the oil and cook 30 seconds until fragrant.
- 6
Pour lemon juice over everything. Scatter parsley and remaining sumac on top. Serve hot with lemon zest.
Tools you’ll need
- 12-inch cast iron or heavy stainless skillet
- instant-read thermometer
- chef's knife
- cutting board
- microplane zester
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