FRIJE

Instructions

• 1.   In a tall and narrow container, place the garlic, egg whites, lemon juice, and salt. Using a hand blender, blend the ingredients into a puree. With the blender running, pour 250 ml (1 cup) of oil in a continuous stream (the sauce will quickly thicken like mayonnaise, in less than 1 minute). While the blender is still running, alternate adding water and the remaining oil. Take 75 ml (1/3 cup) of the sauce for the marinade. Refrigerate the remaining sauce in an airtight container.
• 2.   In a bowl, whisk together the reserved sauce, cream, oil, lemon juice, spices, and salt. Season with pepper. Add the chicken and coat it with the marinade. Cover and refrigerate for 8 to 12 hours.
• 3.   Preheat the barbecue to medium-high heat. Oil the grill.
• 4.   Cook the chicken for 7 to 8 minutes on each side or until a thermometer inserted into the center of the meat reads 74 °C (165 °F). The poultry should be well grilled and caramelized on the surface. Let it rest for 5 minutes on a plate. Slice the chicken on a work surface.
• 5.   Divide the chicken onto plates. Serve with garlic sauce and green salad or rice with vermicelli, if desired. Also perfect in a sandwich, in a pita bread.