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 meal 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.
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.