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Flavorful Lebanese Garlic Sauce Grilled Chicken Recipe with Creamy Toum

Lebanese garlic sauce grilled chicken - featured image
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This Lebanese garlic sauce grilled chicken with creamy toum is a simple, soulful recipe featuring juicy grilled chicken thighs marinated in lemon and spices, served with a fluffy, emulsified garlic sauce. Perfect for quick weeknight dinners or impressing guests with authentic Lebanese flavors.

Ingredients

Scale
  • 4 boneless, skinless chicken thighs (about 1 lb / 450 g)
  • 3 tablespoons fresh lemon juice (about 1 large lemon)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt (adjust to taste)
  • 6 large garlic cloves, peeled
  • 1/4 teaspoon salt (for toum)
  • 1 cup (240 ml) neutral oil such as grapeseed or sunflower oil
  • 2 tablespoons fresh lemon juice (for toum)
  • 2 tablespoons ice-cold water
  • Optional garnishes: fresh parsley, chopped; lemon wedges

Instructions

  1. Marinate the Chicken (10 minutes prep + 1 hour resting): In a bowl, combine lemon juice, olive oil, cumin, smoked paprika, salt, and pepper. Add the chicken thighs and toss to coat evenly. Cover and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor.
  2. Prepare the Toum Sauce (15-20 minutes): Using a hand blender, place peeled garlic cloves and salt in a tall, narrow container. Blend until garlic is finely minced. With the blender running, slowly drizzle in the oil drop by drop at first to create a stable emulsion. Once thickened, increase to a thin steady stream of oil. Alternate adding lemon juice and ice-cold water in small amounts to balance texture and flavor until the sauce is fluffy and silky smooth.
  3. Preheat the Grill or Grill Pan (5 minutes): Heat grill or grill pan to medium-high heat (around 400°F / 200°C).
  4. Grill the Chicken (10-12 minutes): Place marinated chicken on the grill and cook about 5-6 minutes per side, turning once, until internal temperature reaches 165°F (74°C) and chicken is charred and golden.
  5. Rest the Chicken (5 minutes): Remove chicken from grill and let rest loosely covered with foil to lock in juices.
  6. Serve: Slice the chicken and serve immediately with a generous dollop of toum on the side or drizzled on top. Garnish with fresh parsley and lemon wedges if desired.

Notes

Use fresh garlic cloves for best flavor. Add oil slowly when making toum to prevent sauce from breaking. If toum breaks, add a teaspoon of cold water and blend again. Chicken thighs stay juicier than breasts on the grill. Rest chicken after grilling to keep it juicy. For a lighter toum, substitute half the oil with aquafaba. Leftover toum thickens in fridge; stir gently before use. Reheat chicken gently to avoid drying out.

Nutrition

Keywords: Lebanese garlic sauce, toum, grilled chicken, garlic sauce, Middle Eastern chicken, marinated chicken, grilled chicken thighs, creamy garlic sauce, easy grilled chicken, Lebanese recipe

Find it online: https://cheerycrisp.com/flavorful-lebanese-garlic-sauce-grilled-chicken-recipe-with-creamy-toum-step-by-step/