Grilled Chicken with Toum and Aleppo Honey

One of Sahtein’s most popular dishes, this charcoal-grilled chicken owes its flavour to a simple secret: an overnight brine. The result is juicy, tender chicken with beautifully caramelised skin, finished with toum, Aleppo honey and Lebanese pickles.

  • 16 June 2026
  • From our table to yours
  • Recipes

The chicken that has been winning guests over since opening day.

Recipe information

  • Total time: 30 minutes, plus overnight brine
  • Yield: 4-6 people

Since opening day, this charcoal-grilled chicken has been one of Sahtein’s most loved dishes.

While the combination of smoky grilled chicken, creamy toum and Aleppo honey may seem simple, the secret lies in the preparation. An overnight brine infused with lemon, garlic, herbs and a touch of honey transforms the chicken, keeping it succulent and juicy while helping the skin caramelise beautifully over the grill.

It’s a technique our chefs rely on every day, turning an everyday ingredient into something worth gathering around. Finished with garlic toum, sweet-spiced Aleppo honey and sharp Lebanese pickles, it’s a dish that captures the generous spirit of Lebanese hospitality.

Perfect for a weeknight dinner that feels a little more special, or a centrepiece guaranteed to impress guests, this is one of Sahtein’s signature recipes to bring to your own table.

Method

  1. To prepare the brine, combine all brine ingredients in a large pot and bring to a gentle simmer, stirring until the salt and honey have dissolved. Remove from the heat and refrigerate until completely cooled.

  2. Using kitchen scissors or a sharp knife, remove the backbone from the chicken. Turn the chicken breast-side up and press firmly down on the breastbone to flatten. Place the chicken in the cooled brine, ensuring it is fully submerged. Cover and refrigerate overnight.

  3. In a small bowl, stir together the honey and Aleppo pepper until combined. Set aside.

  4. Blend the garlic and salt until a smooth paste forms. Allow to rest for 5 minutes. Add the lemon juice and vinegar and blend again. Rest for a further 5 minutes. With the blender running, slowly drizzle in the oil until a thick, creamy emulsion forms. Refrigerate until ready to serve.

  5. Remove the chicken from the brine and pat dry. Grill over moderate-low heat until cooked through and deeply caramelised, turning as needed. Cut into portions and arrange on a serving platter. Drizzle generously with toum and Aleppo honey, then finish with Lebanese pickled chillies.

Kitchen Note

This recipe makes more toum than you’ll need for one meal, but it’s worth making the full batch. The quantity helps create a stable emulsion, and any leftovers are delicious with grilled meats, roasted vegetables, sandwiches or as a dip.

Ingredients

Ingredients

  • 1 whole chicken (if preferred can substitute chicken marylands or thighs)
  • Lebanese pickled chillies

Chicken Brine

  • 4 litres water
  • 330g salt
  • 85g honey
  • 2 lemons, halved
  • 3 garlic cloves, crushed
  • 6 parsley stalks
  • 1/3 bunch thyme
  • 5g black peppercorns

Toum

  • 60g garlic
  • 8g salt
  • 45g lemon juice
  • 10mL white vinegar
  • 400g vegetable oil

Aleppo Honey

  • 100g honey
  • 5g Aleppo pepper
Method

  1. To prepare the brine, combine all brine ingredients in a large pot and bring to a gentle simmer, stirring until the salt and honey have dissolved. Remove from the heat and refrigerate until completely cooled.

  2. Using kitchen scissors or a sharp knife, remove the backbone from the chicken. Turn the chicken breast-side up and press firmly down on the breastbone to flatten. Place the chicken in the cooled brine, ensuring it is fully submerged. Cover and refrigerate overnight.

  3. In a small bowl, stir together the honey and Aleppo pepper until combined. Set aside.

  4. Blend the garlic and salt until a smooth paste forms. Allow to rest for 5 minutes. Add the lemon juice and vinegar and blend again. Rest for a further 5 minutes. With the blender running, slowly drizzle in the oil until a thick, creamy emulsion forms. Refrigerate until ready to serve.

  5. Remove the chicken from the brine and pat dry. Grill over moderate-low heat until cooked through and deeply caramelised, turning as needed. Cut into portions and arrange on a serving platter. Drizzle generously with toum and Aleppo honey, then finish with Lebanese pickled chillies.

Kitchen Note

This recipe makes more toum than you’ll need for one meal, but it’s worth making the full batch. The quantity helps create a stable emulsion, and any leftovers are delicious with grilled meats, roasted vegetables, sandwiches or as a dip.

A taste of Sahtein

This dish brings together the bold flavours and generous spirit that define Sahtein. Join us in the restaurant to experience the menu in full.

reserve at Sahtein
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