Dajaj Mishwi (Lebanese Grilled Chicken)

Craving juicy, garlicky, perfectly charred grilled chicken with real Lebanese flavors? Then you should try out this dajaj mishwi recipe. Made with a simple but intensely flavorful marinade of lemon, garlic, vinegar, and warm spices, this traditional Lebanese BBQ chicken is absolutely irresistible hot off the grill.

What Is Dajaj Mishwi?

Dajaj mishwi (also spelled djej mishwe, djej mishweh, dajaj mashwi or dajaj meshwi) literally means “grilled chicken” in Arabic, and it’s one of the most beloved dishes in Lebanese cuisine. This isn’t just any grilled chicken – it’s chicken that’s been marinated for hours in a tangy, garlicky mixture of lemon juice, vinegar, olive oil, and aromatic spices, then grilled over charcoal until the skin is crispy and golden while the meat stays incredibly juicy.

What makes Lebanese grilled chicken special is the marinade. It’s intensely acidic from the combination of fresh lemon juice and apple cider vinegar, which not only flavors the meat but also tenderizes it beautifully. The generous amount of garlic (we’re talking a whole head) gives it that signature Lebanese punch, while the blend of seven spices and cinnamon adds warmth and complexity without overpowering the bright citrus notes.

The traditional way to serve dajaj mishwi is with generous dollops of toum (Lebanese garlic sauce), warm pita bread, and simple sides like grilled vegetables, fattoush salad, or French fries.

What’s interesting about this recipe is how it bridges Lebanese and Portuguese flavors. If you’ve ever tried Nando’s peri-peri chicken, you’ll notice similarities-both have citrus-like marinades with garlic and grilling over high heat. The Lebanese version uses seven spices and cinnamon where Nando’s uses African bird’s eye chili, but the spirit is the same.

If you love this dajaj mishwi recipe, you’ll probably also enjoy Chicken Shish Tawook (yogurt-marinated chicken skewers), Chicken Shawarma, Grilled Kafta (ground meat kebabs), Toum (to serve alongside), and Fattoush Salad to round out your Lebanese BBQ feast.

Why You’ll Love This Dajaj Mishwi Recipe

Incredibly flavorful marinade – The combination of lemon, vinegar, and garlic creates layers of delicious flavor that penetrate deep into the meat

Simple but impressive – Just a handful of ingredients and basic grilling technique produces restaurant-quality results

Perfect for gatherings – This is the kind of dish that brings people together around the grill

Lebanese Grilled Chicken (or Dajaj Mashwi) Recipe Ingredients

Chicken

6 pieces chicken (breast or leg quarters with skin) – Keeping the skin on is crucial! It protects the meat from drying out and gets beautifully crispy on the grill. Leg quarters (thighs and drumsticks) are traditional and stay juicier than breasts, but chicken breasts work too if that’s your preference. You can also use a whole chicken cut into pieces. Bone-in, skin-on pieces are essential for the best texture and flavor.

Marinade Ingredients

1 head garlic, peeled – Yes, an entire head. This is about 10-12 cloves. Lebanese cooking doesn’t hold back on garlic, and that’s what makes this chicken so aromatic and flavorful. You’ll crush or mince all these cloves into the marinade.

1/2 cup fresh lemon juice – Freshly squeezed is best. You’ll need about 3-4 lemons. The lemon juice provides bright acidity that tenderizes the chicken and balances the richness of the olive oil. This is one of the signature flavors of Lebanese grilled chicken.

1 cup apple cider vinegar (or red wine vinegar) – The vinegar does two things: it tenderizes the meat and makes it a little tart. Apple cider vinegar is milder and slightly sweet, while red wine vinegar is sharper. Either works beautifully. You’ll use half for an initial rinse and half in the marinade.

3/4 cup extra virgin olive oil – Good quality olive oil adds richness, helps the marinade coat the chicken evenly, and prevents sticking on the grill. It also helps carry the fat-soluble flavors from the spices into the meat.

Spices and Seasonings

1/2 teaspoon Lebanese seven spices (baharat) – This is a traditional Lebanese spice blend typically containing black pepper, allspice, cinnamon, coriander, clove, nutmeg, and ginger. It adds warmth and complexity without being spicy-hot. You can find it at Middle Eastern stores or make your own blend.

1/2 teaspoon ground cinnamon – Cinnamon is used in both the initial rub and often in the marinade. It adds subtle warmth and sweetness that complements the acidic marinade beautifully. Lebanese cooking frequently uses cinnamon in savory dishes.

1 teaspoon salt – Essential for seasoning and helping the flavors penetrate the meat. Adjust to taste based on your preference.

How to Make Dajaj Mishwi (Lebanese Grilled Chicken)

Step 1: Prepare and clean the chicken

Start by preparing your chicken pieces. In a large bowl, sprinkle and rub the 1/2 teaspoon ground cinnamon all over the raw chicken pieces. Then pour 1/2 cup of the vinegar over the chicken and rub it vigorously for a couple of minutes. This might seem unusual, but it’s a traditional Lebanese technique that helps remove any unpleasant smells from the chicken and begins the tenderizing process. Rinse the chicken well with cold water and pat dry with paper towels.

Step 2: Score the chicken

Using a sharp knife, make several deep cuts (slashes) in each chicken piece, cutting through the skin and about 1/2 inch into the meat. This is crucial! These cuts allow the marinade to penetrate deep into the chicken rather than just coating the surface. Make 3-4 cuts per piece, especially in the thicker parts.

Step 3: Prepare the marinade

Peel and crush or finely mince the entire head of garlic (10-12 cloves). In a large bowl or baking dish, combine the crushed garlic with the 1/2 cup lemon juice, the remaining 1/2 cup vinegar, 3/4 cup olive oil, 1 teaspoon salt, 1/2 teaspoon Lebanese seven spices, and an additional pinch of cinnamon if desired.

Step 4: Marinate the chicken

Add the prepared chicken pieces to the marinade. Using your hands (wear gloves if you prefer), rub the spices and salt thoroughly into the chicken, working them into the cuts you made. Make sure every piece is well coated. Then add the lemon juice and remaining vinegar, rubbing and massaging everything into the meat. Finally, add the olive oil and give it all one more thorough rub, ensuring the chicken is completely coated in marinade.

Step 5: Refrigerate and wait

Place the chicken and all the marinade in a sealed container or zip-top bag. Refrigerate for at least 4 hours, but overnight (8-12 hours) is even better for maximum flavor. Turn the chicken pieces occasionally if you remember, to ensure even marination.

Step 6: Save the marinade

When you’re ready to grill, remove the chicken from the refrigerator about 30 minutes before cooking to take the chill off. IMPORTANT: Save all the leftover marinade—you’ll use it to baste the chicken on the grill, which keeps it moist and adds incredible flavor.

Step 7: Prepare your grill

Preheat your grill to medium heat (around 375-400°F). If using charcoal, let the coals burn until they’re covered with gray ash. If you can hold your hand 5 inches above the grill grate for 5-6 seconds, the heat is perfect. For the most authentic flavor, use mesquite charcoal.

Step 8: Grill the chicken

Place the chicken pieces on the grill, skin-side up initially. This allows the fat to render and keeps the meat moist. Arrange the pieces strategically: put thighs, drumsticks, and wings (which are fattier and take longer) closer to the hottest part of the grill, and breasts (which cook faster) in slightly cooler zones.

Step 9: Flip and baste

Grill for about 12-15 minutes total, flipping the chicken pieces every 2-3 minutes for even cooking and to prevent burning. Each time you flip, baste the chicken generously with the reserved marinade using a brush or spoon. This keeps the chicken moist, adds layers of flavor, and helps prevent charring.

Step 10: Check for doneness

The chicken is done when the internal temperature reaches 165°F (use a meat thermometer inserted into the thickest part without touching bone), the juices run clear when pierced, and the skin is golden and crispy. The exterior should look beautifully charred in spots but not burnt. Be careful not to overcook or the chicken will dry out!

Step 11: Serve

Remove the chicken from the grill and let it rest for 5 minutes. This allows the juices to redistribute throughout the meat. Serve hot with generous amounts of toum (Lebanese garlic sauce), warm pita bread, and your favorite sides. Watch it disappear.

Additions and Substitutions

Chicken parts substitute: Use a whole chicken cut into 8 pieces, chicken thighs only (the juiciest!), drumsticks, or wings. Boneless chicken can work but won’t be as flavorful or traditional.

Apple cider vinegar substitute: Red wine vinegar, white wine vinegar, or even regular white vinegar work. Each brings slightly different acidity and flavor.

Lemon juice substitute: Lime juice works in a pinch, though the flavor will be different. Don’t use bottled lemon juice-fresh is essential for the best flavor.

Lebanese seven spices substitute: Make your own by combining equal parts ground black pepper, allspice, cinnamon, coriander, cloves, nutmeg, and ginger. Or use a combination of allspice, black pepper, and extra cinnamon.

Fresh garlic substitute: While fresh is always best, you could use 2-3 tablespoons of jarred minced garlic or garlic paste in a pinch.

Add heat: Throw in 1/2 teaspoon cayenne pepper or red pepper flakes to the marinade if you like spicy food.

Make it smoky: Add 1 teaspoon smoked paprika to the marinade for extra smokiness.

Oven method: Don’t have a grill? Roast the marinated chicken on a baking sheet at 425°F for 35-45 minutes, flipping halfway through and basting occasionally.

Air fryer method: Cook at 400°F for 25-30 minutes, flipping halfway and basting.

Yogurt addition: Some cooks add 1/4 cup Greek yogurt to the marinade for extra tenderness and richness, though this isn’t traditional for dajaj mishwi.

Frequently Asked Questions

How long should I marinate the chicken?

Minimum 4 hours, but overnight (8-12 hours) is ideal for maximum flavor and tenderness. The acidic marinade continues to tenderize the meat over time. You can marinate up to 24 hours, but beyond that, the acid can start to make the texture mushy.

Do I need to boil the chicken before grilling?

No! Definitely not. Boiling chicken before grilling is unnecessary and will actually make it less flavorful and juicy. The marinade and proper grilling technique are all you need for tender, juicy chicken.

Should I oil the chicken before grilling?

The marinade already contains olive oil, so the chicken will be well-coated. You don’t need additional oil. The oil in the marinade prevents sticking and helps achieve that crispy skin.

What temperature should the grill be?

Medium heat, around 375-400°F. If it’s too hot, the skin will burn before the inside cooks. If it’s too cool, the chicken will dry out without getting that nice char.

How do I know when the chicken is done?

Use a meat thermometer-the internal temperature should reach 165°F in the thickest part of the meat (not touching bone). The juices should run clear, not pink, and the skin should be golden and crispy.

Can I make this without a grill?

Yes! Roast in the oven at 425°F for 35-45 minutes, flipping halfway and basting occasionally. You can also use a grill pan on the stovetop, though you won’t get the same smoky flavor. An air fryer also works well at 400°F for 25-30 minutes.

Why does the recipe require rinsing the chicken with vinegar and cinnamon?

This is a traditional Lebanese technique to remove any unpleasant odors from the chicken and begin the tenderizing process. The cinnamon adds subtle flavor while the vinegar’s acidity cleans and starts to break down the proteins.

Can I use boneless, skinless chicken?

You can, but it won’t be traditional or as flavorful. The bones add flavor during grilling, and the skin protects the meat from drying out while getting beautifully crispy. If you must use boneless/skinless, reduce the cooking time to 8-10 minutes total and watch carefully to avoid drying it out.

How do I prevent the chicken from sticking to the grill?

Make sure your grill grates are clean and well-preheated. The oil in the marinade helps prevent sticking. Don’t try to flip the chicken too soon—it will release naturally when it’s ready.

Want more delicious Lebanese grilled dishes?

Chicken Shish Tawook – Yogurt-marinated chicken skewers with garlic and lemon.

Toum (Lebanese Garlic Sauce) – Essential for serving with dajaj mishwi!

Chicken Shawarma – Spiced, marinated chicken perfect for wraps.

Grilled Kafta – Ground meat kebabs with parsley and onions.

Fattoush Salad – Crispy bread salad with sumac dressing, perfect alongside grilled chicken.

Lebanese Rice Pilaf – Fragrant rice with vermicelli noodles.

Grilled Vegetables – Bell peppers, zucchini, and eggplant with olive oil and herbs.