Name: Lebanese Garlic-Marinated Chicken on the Grill
Yield: Makes 6 to 8 servings
Ingredients: 2 pounds boneless chicken breasts, skin removed if you wish; 4 garlic cloves, crushed with the flat blade of a knife; 1 teaspoon sea salt; 1/2 cup fresh lemon juice; 3/4 cup extra-virgin olive oil; 1 teaspoon sweet paprika; freshly ground black pepper

This is another good recipe for skinless, boneless chicken breasts since the olive oil compensates for the dryness of the meat, but if you prefer, by all means, leave the skin on. For the finest flavor and texture, use chicken breasts from naturally raised free-range birds. For extra garlic flavor, serve it with Lebanese toum bi zeit (garlic sauce) . Precede it with a chilled gazpacho and serve the chicken with fresh pita bread or slices of a crusty country loaf and a massive green salad for a memorable summer Sunday lunch.

Recipe notes

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