Izmir's Famous Restaurant - Crispy Coal-Fired Chicken and Lamb Heads

whole chicken

🥗Healthier: skinless chicken breast

💰Cheaper: chicken thighs

Chicken thighs are often less expensive and remain juicy during cooking.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more budget-friendly while still providing a neutral flavor.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt offers similar tanginess with reduced calories.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Cayenne pepper adds heat and flavor at a lower cost.

Prepare the marinade by mixing olive oil, minced garlic, lemon juice, paprika, salt, black pepper, oregano, thyme, and red pepper flakes in a bowl.

Rub the marinade all over the whole chicken, ensuring it's well coated inside and out.

Cover the chicken and let it marinate in the refrigerator for at least 2 hours, preferably overnight.

Prepare the coal fire by lighting charcoal in a grill until it's covered with white ash.

Place the marinated chicken on the grill over indirect heat, away from the flames.

Cover the grill and cook the chicken for 1 to 1.5 hours, turning occasionally, until the internal temperature reaches 75°C (165°F).

For a crispy skin, move the chicken over direct heat for the last 5-10 minutes of cooking, watching closely to avoid burning.

Remove the chicken from the grill and let it rest for 10-15 minutes before carving.

Garnish with chopped parsley and serve with yogurt and lemon wedges.

Cooking Techniques

Spice Level:

Allergens