Al Faham Charcoal Chicken (Printable Version)
# What You’ll Need:
→ For the Bezar
01 -
1-inch cinnamon stick
02 -
2 dried bay leaves
03 -
1 tablespoon coriander seeds
04 -
1 tablespoon fennel seeds
05 -
1 tablespoon black peppercorns
06 -
3 green cardamom pods
07 -
4 black cloves
08 -
1 teaspoon cumin seeds
→ For the Chicken
09 -
¼ cup full-fat yogurt
10 -
2 tablespoons extra-virgin olive oil
11 -
Juice of one lemon
12 -
4 garlic cloves, minced
13 -
2-inch knob of ginger, grated
14 -
½ white onion, roughly chopped
15 -
1 Roma tomato, roughly chopped
16 -
1-2 green chiles, roughly chopped
17 -
2 tablespoons paprika
18 -
3 teaspoons kosher salt
19 -
1 teaspoon turmeric powder
20 -
3 pounds bone-in chicken
# Steps to Follow:
01 -
Toast a cinnamon stick, bay leaves, coriander seeds, fennel seeds, black peppercorns, green cardamom pods, black cloves, and cumin seeds in a skillet for 2-3 minutes over medium heat, stirring frequently.
02 -
Let the spices cool slightly and transfer them to a spice grinder in batches. Blend into a fine powder and move them to a food processor.
03 -
Add yogurt, olive oil, lemon juice, garlic, ginger, onion, tomato, chilies, paprika, kosher salt, and turmeric powder to the bowl of the food processor. Process into a smooth paste and set aside.
04 -
Score the chicken pieces with a sharp knife and transfer them to a large bowl. Pour the marinade over the chicken and toss to combine. Cover and marinate for at least 30 minutes, but preferably 6-24 hours.
05 -
Let the chicken come to room temperature. Then, remove the grates and preheat the grill by setting the burners to high heat for 10 minutes. Meanwhile, transfer the marinated chicken to a grill basket, shaking off any excess marinade.
06 -
Lower the grill temperature to medium-high heat or 450℉ (232℃). Place the basket on the grill or rest it on the flavor bars. Cook skin-side-down for 10 minutes. Flip the basket and cook for 10 minutes.
07 -
Grill the chicken until it reaches a safe internal temperature of 165°F (74°C). You can check the temperature by inserting a food thermometer into the thickest part of the chicken, avoiding the bone.
08 -
Remove the chicken from the grill and let it rest on a cutting board for 5-10 minutes before serving.
# Additional Notes:
01 -
Marinate the chicken for at least 30 minutes but preferably 6-24 hours for optimal flavor.
02 -
Preheat the gas grill to create a sear that locks in the juices.
03 -
Use a food thermometer to ensure the chicken reaches a safe internal temperature of 165°F (74°C).
04 -
Allow the chicken to rest after grilling to redistribute the juices for enhanced flavor.