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This hearty Al Faham chicken has become my signature dish for gatherings where I want to impress without spending hours at the grill. The smoky, aromatic flavors transport you straight to the streets of the Middle East with every bite.
I first made this chicken for my brother's graduation party when we couldn't afford catering. The guests kept asking for the recipe, and now it's requested at every family celebration we host.
Ingredients
- Full fat yogurt: creates tenderness by breaking down proteins while adding richness
- Aromatic whole spices for the bezar blend: provide complex flavor impossible to achieve with pre ground spices
- Green chiles: offer customizable heat without overwhelming the dish
- Bone in chicken pieces: retain moisture and develop better flavor than boneless options
- Tomato: adds subtle sweetness and helps tenderize the meat naturally
Step-by-Step Instructions
- Toast the Spices:
- Begin by heating a dry skillet over medium heat until warm but not smoking. Add all bezar spices and toast for exactly 2 3 minutes while continuously stirring to prevent burning. You'll know they're ready when they become fragrant and slightly darker in color. This critical step releases essential oils that elevate the entire dish.
- Create the Bezar Powder:
- Allow the toasted spices to cool for about 5 minutes until comfortable to touch. Transfer to your spice grinder working in small batches to ensure even grinding. Pulse until you achieve a fine powder with no visible chunks of cinnamon or cardamom. The finer the grind, the more evenly the flavors will distribute.
- Prepare the Marinade:
- Transfer the freshly ground bezar to your food processor. Add all remaining marinade ingredients and process until completely smooth. The consistency should resemble a thick paste that will cling to the chicken. Take time to scrape down the sides of the processor bowl to incorporate all spices evenly.
- Marinate the Chicken:
- Score each piece of chicken with three to four shallow cuts to allow the marinade to penetrate deeper. Thoroughly coat each piece with the marinade, massaging it into the cuts and under the skin where possible. Cover tightly and refrigerate for at least 6 hours, though overnight delivers the most intense flavor development.
- Prepare for Grilling:
- Remove chicken from refrigerator about 30 minutes before cooking to take the chill off. Meanwhile, prepare your grill by removing the grates and preheating on high for a full 10 minutes to ensure proper temperature. Place marinated chicken in grill basket, arranging pieces in a single layer for even cooking.
- Grill the Chicken:
- Reduce grill temperature to medium high around 450°F. Place the basket directly on the flavor bars with the skin side down first. Cook for exactly 10 minutes until the skin begins to crisp and develop char marks, then flip carefully using heat resistant gloves. Continue cooking for another 10 minutes or until the internal temperature reaches 165°F.
- Rest and Serve:
- Transfer grilled chicken to a cutting board and allow to rest for 5 10 minutes. This critical resting period allows juices to redistribute throughout the meat. Serve with fresh lemon wedges and your favorite sides for a complete meal.
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The bezar spice blend is truly the heart of this recipe. My grandmother taught me to toast whole spices when I was just eight years old, standing on a stool at her stove. The smell of toasting cardamom and cinnamon still takes me back to those precious cooking lessons every time I make this chicken.
Make Ahead Options
The marinade for Al Faham chicken actually improves with time, making this an excellent make ahead dish. You can prepare the bezar spice blend up to a month in advance if stored in an airtight container away from heat and light. The complete marinade can be mixed and refrigerated separately for up to 48 hours before adding to chicken. For ultimate convenience, marinate the chicken up to 24 hours before your event, then simply grill when guests arrive.
Serving Suggestions
Al Faham chicken pairs beautifully with traditional Middle Eastern accompaniments. Serve with warm pita bread, cucumber yogurt sauce, and a bright tabbouleh salad for an authentic experience. For a more substantial meal, add vermicelli rice with toasted pine nuts or saffron scented basmati. A simple side of grilled vegetables seasoned with olive oil, lemon juice and sea salt complements the smoky chicken perfectly without competing with its complex flavors.
Indoor Cooking Alternative
No outdoor grill? You can still enjoy this fantastic chicken indoors. Preheat your oven to 425°F and arrange the marinated chicken pieces on a wire rack set over a foil lined baking sheet. Roast for approximately 35 40 minutes, turning halfway through, until the internal temperature reaches 165°F. For the characteristic charred exterior, finish under the broiler for 2 3 minutes, watching carefully to prevent burning. While slightly different from traditional grilling, this method still produces remarkably flavorful results.
Common Queries
- → What makes Al Faham Chicken smoky?
The smoky flavor comes from grilling marinated chicken over high heat, letting the flames and charcoal infuse depth.
- → How long should the chicken be marinated?
For best flavor, marinate the chicken for 6-24 hours. Even 30 minutes will help the spices penetrate.
- → Why should the chicken rest after grilling?
Letting the chicken rest allows juices to redistribute, keeping the meat moist and tender before slicing.
- → What is bezar and why is it used?
Bezar is a blend of spices like coriander, cumin, and cardamom. It creates layering flavors and complexity.
- → How do I know when the chicken is done?
Cook chicken until it reaches 165°F (74°C) when checked with a food thermometer in the thickest part.
- → Can this dish be cooked without a grill?
Yes, you can roast the marinated chicken in an oven or use a stovetop grill pan as an alternative.