Iraqi Grilled Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Marinate Time
8 hrs
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Total Time
8 hrs 55 mins
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Servings
4
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Calories
475 kcal
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Course
Main Course
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Cuisine
Middle Eastern, Iraqi
Iraqi Grilled Chicken
Description
This recipe starts by toasting and grinding a mixture of whole spices including cardamom pods, dried chiles, cloves, coriander, cumin, peppercorns, and dried rose petals, which are combined with powdered spices, salt, garlic paste, lemon juice, and olive oil to form a spice paste. The marinade is rubbed generously over all chicken pieces, making sure to coat every surface and cavity to infuse flavor deeply. The chicken is refrigerated overnight to allow the spices to penetrate.
The marinated chicken is then grilled over medium-high heat, aiming for smoky, crisp skin and juicy meat inside. The recipe advises shaking off excess marinade to avoid flare-ups and recommends moving chicken pieces to cooler parts of the grill if the skin darkens too quickly to prevent burning. Cooking to an internal temperature of 163°F followed by a resting period ensures safe, tender results.
This flavorful chicken pairs well with grilled vegetables or flatbreads and offers a distinctive taste due to the unique spice blend featuring rose petals and sumac. The warming spices balance with the acidity of lemon and garlic for a layered profile.
Practically, using a thermometer guides doneness, and resting after grilling locks in juices. Indirect grilling can help manage charring.
Ingredients
- 4 lb chicken whole, cut in half, quarters, or single pieces, bone-in
Spice Rub
- 6 cardamom pods
- 6 árbol chile stemmed, dried
- 4 clove whole
- 3 tsp coriander seeds
- 3 tsp cumin seeds
- 3 tsp black peppercorns
- 2 tbsp dried rose petals
- 1 tbsp curry powder
- 1 tbsp ground cinnamon
- 1 tbsp sumac ground
- 3 tsp ground ginger
- 2 tsp allspice
- 1½ tsp nutmeg
- 1 tsp fenugreek ground
- 1 tsp salt
- 8 cloves garlic mashed into a paste
- 3 lemon separated, plural
- 3 tbsp olive oil
Instructions
- Heat the cardamom, chiles, cloves, coriander, cumin and peppercorns in a 10″ skillet over medium heat until seeds pop, 1-2 minutes. Allow to cool and transfer to a spice grinder (or coffee grinder) with the dried rose petals and grind. Transfer to a bowl and with a whisk stir in curry, cinnamon, sumac, ginger, allspice, nutmeg, fenugreek, salt, mashed garlic, the juice of one lemon (2-3 tablespoons) and olive oil. This will be a loose paste.
- Rub the spice mix all over chicken pieces and press the spice mixture to coat and adhere. Lift the wings up, get under there and rub it in. Get every nook and cranny of that bird! Cover and refrigerate overnight.
- Heat your grill to 400°F. Clean grill and oil the grates to prevent sticking.
- Shake off excess spice rub or clumps from chicken. Give each chicken piece a good rub all over once again prior to roasting. Place chicken on grill skin side up and roast for 40-45 minutes or until an instant-read thermometer inserted into thickest part of chicken reads 165°F.
- Juice second lemon and mix with 1/4 cup water and remaining spice rub in bowl or bag used to marinate chicken in. Use this mixture to baste the chicken twice while roasting.
- If outside starts to burn before chicken is cooked, move to cooler area of grill or tent with foil until done. Rest chicken 10 minutes and slice third lemon. Serve lemon slices with chicken.
Notes
- Use indirect grilling if needed to avoid burning while ensuring thorough cooking.
- If chicken skin gets too dark, move pieces to a cooler grill area to finish cooking.
- Use a cooking thermometer; chicken is done at 163°F internal temperature, and resting for 5-10 minutes raises it to 165°F.
- Resting the chicken after grilling helps retain juices for moist meat.
- The bone-in pieces provide juiciness and flavor during cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 475 kcal
% Daily Value*
| Calories | 475kcal | 24% |
| Carbohydrates | 21g | 7% |
| Protein | 29g | 58% |
| Fat | 33g | 51% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 102mg | 34% |
| Sodium | 688mg | 29% |
| Potassium | 609mg | 13% |
| Fiber | 8g | 32% |
| Sugar | 3g | 6% |
| Vitamin A | 516IU | 10% |
| Vitamin C | 53mg | 59% |
| Calcium | 140mg | 14% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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