Did you know, there’s a whole day dedicated to all things garlic? April 19th is National Garlic Day and we’re getting down with the funky garlic breath! If you’re like us, garlic is one of our favorite ingredients to use in the kitchen. We sat down with our awesome clients from Sassool and they taught us a recipe from their Lebanese home for Taratour Grilled Chicken.
5 lbs boneless chicken breasts
10 garlic cloves
1 cup lemon juice
1 cup extra virgin olive oil
2 t salt
2 t black pepper
In a food processor, pulse the garlic cloves until they are crushed and then add the salt. Pulse again. The garlic should become more fluffy and fragrant.
As the food processor continues to mix, pour the olive oil in slowly. Then add the lemon juice and stop the food processor once the garlic mixture has become a sauce.
Use this taratour sauce to marinate the chicken for at least 8 hours.
When ready to prepare, heat a chargrill on high AND preheat the oven to 400 degrees F. Lay the chicken breasts across the grill. Allow to grill for 4 minutes before flipping.
Once both sides have been grilled, place chicken breast on a sheet pan, sprinkle with black pepper, and bake for 20 minutes until slightly crispy on the edges.
Slice and served warm.
Note: You can make another batch of taratour marinade to use as a dip with the chicken, especially if you love garlic!