Chicken Charcoal Recipe Middle-East-Dubai Restaurant Style

whole chicken

🥗Healthier: skinless chicken breast

💰Cheaper: chicken thighs

Thighs are often less expensive and more flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs are more accessible and have a longer shelf life.

Prepare the marinade by mixing turmeric, cumin powder, coriander powder, garam masala powder, ginger garlic paste, hung yoghurt, butter, salt, red food color, Kashmiri chilly powder, pepper powder, and lemon juice in a bowl.

Place the chicken in a large dish and coat it thoroughly with the marinade.

Cover the chicken and refrigerate for at least 2 hours, or overnight for best flavor.

Preheat the grill to medium-high heat (about 375°F).

Remove the chicken from the marinade and let excess marinade drip off.

Place the chicken on the grill and cook for 30-40 minutes, turning occasionally, until the internal temperature reaches 165°F.

Let the chicken rest for 10 minutes before carving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens