Al Faham Charcoal Grilled Chicken

®This is a RAS signature Recipe©

Charcoal Grilled Chicken, done in the Middle Eastern way.

Absolutely easy to make along with the special garlic sauce.

The total time is not inclusive of Marination time.

The Recipe Intro has more RELATED RECIPES, pictures and Video. Check it out↓.

Ingredients:

Bone-in Chicken ( either a whole chicken, butterflied OR thigh and leg portions )		1 1/4 kg  / 2.75 pounds
Butter, softened		2 Tbsp

First Marinade:

Ginger-Garlic paste		10 -12 tsp
Mild chilli powder ( Kashmiri chilli powder)		1 - 2 tsp
Tomato paste ( concentrate)		2-3 tsp
Lime juice, freshly squeezed		1 Tbsp

Special Spice Blend:

Green cardamom pods		4
Cinnamon		1 stick (1 1/2 inch)
Cloves		5
Black peppercorns		1/2 tsp
Coriander seeds		1 tsp

Second Marinade:

Dried fenugreek ( can also use dried mint or dried coriander/ cilantro)		1 1/4 Tbsp
Thick sour yogurt (or use greek style yoghurt)		1 cup
Olive oil		2 Tbsp
Ground turmeric (powder)		1/4 tsp
Ground cumin		3/4 tsp
Dried chilli flakes (or more)		1-2 tsp
Salt (or to taste)		1  1/4 tsp

Method:

1. Rinse and pat dry the butterflied or thigh-leg portions of chicken.
2. First, prick the pieces all over, so that the marinade will penetrate better.
3. Using a kitchen mallet, pound the chicken firmly to flatten and tenderize. Be careful not to smash the delicate bone sections. (I keep each piece in a large ziplock/bag to avoid any splatter on my kitchen countertop) .
4. Add to a large bowl for marinating along with all ingredients under ‘ First Marinade ‘. Set this aside for 30 minutes.
5. Meanwhile, prepare the second marinade. First add the ingredients for the special spice blend, to a dry pan and dry-roast / grill them for just about a minute, till they are aromatic.
6. Grind the dry spices ( using a spice-mill/grinder) to a fine powder, and set aside.
7. In the same dry pan, also toast dried fenugreek leaves ( or other dried herbs). Toast, with constant stirring for 30-40 seconds and set this aside.
8. Add all the remaining ingredients under ‘ Second Marinade ‘ together in a bowl as well as the prepared spice mix and the toasted fenugreek leaves ( crush with hands to powder it, first). Blend/ mix well till incorporated.
9. Once the chicken has marinated for 30 minutes, pour this second marinade over and rub well into the pieces.
10.  Set aside for a minimum of 3 hours and for best results – overnight in the fridge. ( Bring up to room temperature, before grilling time ).
11. Grill over the charcoal bbq till both sides are lightly charred and the chicken is cooked through. It took me about 15-18 minutes total.
12. When the chicken is just about done, brush with melted butter.
13. I used the disposable instant bbq kit, which I found very useful. Check the Video on the Intro page for that!
14. Serve hot, tender, Marinated Grilled Chicken, with salad, pita bread, fries and the Instant Garlic Sauce! Enjoy and let me know if you try!

Al Faham Charcoal Grilled Chicken

Notes:

• Ginger Garlic Paste is a paste made of grinding equal portions of fresh ginger and garlic together, with just a splash of water. Oil is poured over the top if you make larger batches in an airtight container.
• The disposable bbq kit is very useful even if you want to cook indoors ( near a large open window). Watch Video.
• The yoghurt used in this recipe is quite thick and sour. You can achieve this consistency by hanging regular yoghurt in a cheesecloth for 15 minutes, to remove the whey. If the yoghurt is not quite sour enough, increase the amount of lime juice used.

• Also check out my Al Faham Chicken Mandi – A delicious and simple Rice dish, that can also be made without a Bbq or oven. The chicken is prepared a bit differently in this recipe.

  

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Key Ingredients: Bone-in Chicken, Ginger, Garlic, Yoghurt, Lime, Spices, Dried Herbs, Olive oil. Butter, Salt

EAT AND TELL!!!

Let us know if you tried –  Al Faham Charcoal Grilled Chicken