Dajaj Mashwi (Libyan Grilled Chicken)
Photo: Ayyappannagamani, CC BY-SA 4.0
Dajaj mashwi is Libyan grilled chicken built on a short, punchy marinade of garlic, lemon, cumin, paprika and coriander, with cayenne you can adjust to taste. The oil carries the spices into the skin, which chars at the edges while the meat stays juicy. Brushing on the leftover marinade as it cooks adds depth. It suits festive tables and big gatherings, and it pairs well with hummus or baba ganoush.
Instructions
Stir the garlic, olive oil, lemon juice, cumin, paprika, coriander, cayenne, salt and black pepper together in a bowl until the marinade is smooth.
Add the chicken pieces and rub the marinade over each one so every surface is coated. Leave the chicken to marinate for at least 2 to 4 hours so the spices can soak in.
Heat a grill or grill pan over medium-high heat until it is well preheated. A hot surface gives good grill marks and keeps the chicken from sticking.
Lay the chicken on the grill skin side down and cook for about 10 to 15 minutes. Turn the pieces and grill another 10 to 15 minutes, until the meat is cooked through and nicely charred.
Brush any leftover marinade over the chicken as it cooks to keep it moist and add flavor.
Take the chicken off the grill and let it rest for a few minutes. Scatter chopped parsley or cilantro over the top and serve with lemon wedges.
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