626. Lebanese Garlic Grilled Chicken

Whipped garlic sauce is a favorite accompaniment to grilled meats in both Lebanon and the entire Arabian region.
This grilled chicken is done autrement, by marinating the chicken in the garlic sauce.

To make a whole meat out of it, I grilled the chicken over some cubed potatoes so as the chicken cooks, it drips its essence over the potatoes thereby rendering them incredibly flavorful.
The chicken can be cooked as I did, over potatoes in the oven, or grilled directly over hot coals, barbeque style.

Ingredients:

1 x 1.3kg whole chicken, butterflied
2 lemon, freshly squeezed juice
½ cup olive oil
10 cloves garlic
1 ½ tsp salt
3 large potatoes

Method:

Make several cuts through the thickest parts of the chicken flesh to the bone so that marinade can be completely absorbed.
Using a mini blender, blend the garlic, lemon juice, olive oil, and salt until creamy.
Put the chicken in a ziplock bag and pour over the garlic mixture, seal well an smoosh around to coat completely
Marinate for 3 hours or up to overnight in the refrigerator.Preheat oven to 450F.
Roughly cube the cleaned potato and put in a baking dish.
Place a rack over the potatoes and place the chicken, skin side up, on the rack.
Grill chicken for about 1 hour and 15 minutes until done (when juices run clear).
Rest for 5-10 minutes before serving.

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