Irresistibly Flavorful Garlic Chicken That Will Wow You

Garlic hits hard. The smoky char of the chicken, rich, juicy, somehow both tangy and creamy at once. Oil and lemon playing tug-of-war on the tongue, with spices that sneak in quietly but stick around. Shish taouk? Yeah, this is the kind of stuff you dream about late at night. No fuss, just layers of flavor crashing together.

Why You’ll Crave It

• Sticky, golden chicken that’s tender but with crispy edges—hello grills marks.
• Garlic sauce so whipped, it’s like mayo but unexpected, fresh lemon zing.
• Marinade soaked in spice and cream, making simple chicken into a flavor bomb.
• Easy to prep ahead, so the tough work’s done by magic overnight.
• Turns up the BBQ game, but also lovely wrapped in pita or just tossed on a salad.

I never skip the garlic sauce—always makes it just… next level.

What You’ll Need

• Garlic cloves: 4, roughly chopped—don’t be shy, they build the base.
• Egg whites: 1 large, fresh, for that light airy texture in the sauce.
• Lemon juice: 3 tablespoons, fresh squeezed, bright and sharp.
• Salt: just under half a teaspoon to balance it all.
• Canola oil: 125 ml (about half a cup) split between sauce and marinade, cheap and neutral.
• Cold water: 3 tablespoons to loosen the sauce up a little.
• Heavy cream: 4 tablespoons, rich and smooth.
• Za’atar blend: ½ teaspoon, a tangy, herbaceous twist swapping out the 7-spice mix.
• Dried oregano: ¼ teaspoon, earthy and comforting, replaces thyme.
• Skinless, boneless chicken breasts: 620 grams, roughly two large pieces cut in halves.
• Extra virgin olive oil: 2 tablespoons, for marinade, brings fruitiness in place of canola.

Easy How-To

Whip that garlic sauce

Grab a tall container, toss in garlic, egg white, lemon juice, and salt. Stick in the immersion blender and whirr it a bit. You want to keep it moving, then slowly drizzle in about 75 ml of the oil—that’s where it thickens, quick as a blink into something like mayo. Keep the blender humming while you add cold water and then the rest of the oil, alternating back and forth. Once it’s creamy and smooth, scoop out a third of the sauce for the chicken marinade. The rest? Hit the fridge, tightly covered.

Marinate that chicken

In a bowl, whisk the reserved garlic sauce with cream, olive oil, lemon juice, za’atar, oregano, and a pinch of salt and pepper. Coat the chicken pieces, really massage that marinade in. Cover and chill for at least 7 hours, or up to 10 if you can wait that long. The longer, the better—flavors get wild.

Fire up the grill

Preheat to medium-high heat. If you’re indoors, a grill pan works fine—just heat it well and brush with some oil. Lay the chicken down, let it sing and sizzle without moving it for about 6 to 7 minutes. Flip it over, repeat until internal temp reaches 74°C (165°F). You want those grill marks dark but not burnt.

Rest then slice

Pull off the heat, and let rest loosely covered for 5 minutes. Juices will redistribute, and the meat stays moist. Slice thin, lengthwise, for better bites.

Serve it with style

Spread out the chicken on plates. Spoon garlic sauce over or serve on the side for dipping. Fresh greens or a vermicelli salad brighten things up. Pita bread? Yes. Wrap and go.

Good to Know

• Egg whites in the sauce do the trick instead of mayo, lighter and frothier texture.
• Swapped the classic 7-spice for Za’atar and oregano to introduce herbaceous complexity.
• Olive oil in the marinade adds a fruity punch versus plain canola.

Serving Ideas

• Wrap sliced chicken and garlic sauce in warm pita with crunchy pickles.
• Play it fresh with a big bowl of tabbouleh or a simple green salad tossed with lemon.
• Spoon over a bed of rice pilaf or vermicelli noodles for comforting carbs.

Top Tricks

• Don’t rush the sauce oil pour—it’s all about slow steady streams to get that mayo texture.
• Pat chicken dry before marinade, then toss in marinade—helps it soak and brown better.
• Let chicken rest after grilling. Resist the urge to carve right away.

Frequently Asked Questions

Can I make the garlic sauce ahead of time?

Absolutely. It actually tastes better after it chills a few hours. Just keep it cold and sealed tight—it can last 2 to 3 days in the fridge without losing that creamy texture.

What if I don’t have an immersion blender?

Use a food processor or blender, but add oil super slowly while running it to avoid breaking the emulsion. You can also whisk vigorously by hand, but it’s a workout—stick with a machine if you can.

Can I swap chicken breasts for thighs?

Go for it. Dark meat stays juicier, maybe reduce the cooking time a touch because thighs cook faster. Same marinade magic applies.