Charcoal-Grilled Chicken without a Grill

Ingredients

• 1500 g Chicken
• a tea glass Olive oil
• 1 finjan White vinegar or any available type
• 1 heaped tsp Salt
• 1/2 tsp Cardamom
• 1/2 tsp Ginger
• 1/2 tsp White pepper
• 1/4 tsp Cloves
• 1/4 tsp Cinnamon
• 1 tbsp Tomato paste
• 1/2 tbsp Pepper paste or dried pepper
• 1 lemon Lemon
• 1/2 tsp Salt
• juice of 1 lemon Lemon juice
• 1 head of garlic 1 head of garlic
• 1 large egg Large egg
• 1 garlic clove Garlic clove
• juice of 1/2 lemon Lemon juice
• zest of 1/2 lemon Lemon zest
• 100 ml Vegetable oil
• 1 piece Small boiled potato
• 1 piece Small boiled carrot
• in a small Pyrex tray Water
• several skewers Onion skewers
• several skewers Tomato skewers
• 1 tray Grilling charcoal
• 1 loaf Bread
• on the bread Pomegranate molasses
• on the bread Chili sauce
• for serving French fries

Instructions

1. Clean the chicken in a bowl with water, salt, and white vinegar or any available vinegar. Rub the inside and inner parts thoroughly until the raw odor is gone and the bone becomes white.
2. Pull out the bone between the two breasts by hand or use a knife to remove it from inside the chicken.
3. Remove excess fat and skin from the chicken with a knife on a cutting board.
4. Open the chicken out on the cutting board, then press down in the middle to flatten it.
5. Cut open the wings at the joint with a knife on the cutting board so the wings extend outward.
6. Cut the meat at the thigh and drumstick areas along the bone with a knife so the marinade reaches the bone and the chicken cooks through on the inside.
7. In a bowl, mix the olive oil, vinegar, salt, cardamom, ginger, white pepper, cloves, cinnamon, tomato paste, and pepper paste or dried pepper for the marinade.
8. Slice the lemon in a plate, then rub the slices with salt to release the oils from the peel and intensify the lemon flavor.
9. Add the lemon slices to the marinade bowl and stir them into the mixture.
10. Lay the chicken flat in the marinating bowl, pour the original marinade over it, and massage it in well.
11. Leave the chicken in the refrigerator for at least 4 hours.
12. Preheat the oven to 220°C, with a small Pyrex tray containing a little water at the bottom of the oven, for half an hour before putting in the chicken.
13. Prepare the chicken rack in the oven or the grilling rack, soaking it in water first if it is wooden.
14. Place the chicken on the rack, positioning the drumsticks at the corners and the wings facing upward; if the rack is large, place the drumsticks straight down instead.
15. Cover the chicken in the oven with the rack's special cover, or place a heavy earthenware dish over it if using a regular rack.
16. Leave the chicken in the oven for 40 minutes at 220°C, using bottom heat only at first.
17. Prepare the garlic cream in a blender by adding the large egg, garlic clove, salt, juice of 1/2 lemon, and zest of 1/2 lemon, then blend well.
18. Gradually add the vegetable oil to the blender until the garlic cream thickens.
19. Add the piece of boiled potato and piece of boiled carrot to the blender and blend them with the garlic cream.
20. After 40 minutes, turn on both top and bottom oven heat and brown the top of the chicken for 20 to 25 minutes.
21. Brush the top of the chicken with a mixture of lemon juice, garlic, olive oil, and salt during the final browning stage.
22. Prepare a charcoal tray outside the oven, then place it beneath the chicken after turning off the oven to give it a charcoal flavor.
23. Pour the oil over the charcoal in the tray, then close the oven for 15 to 20 minutes so the chicken absorbs the aroma.
24. Serve the chicken with bread spread with chili sauce and pomegranate molasses, French fries, and grilled onion and tomato if used.
25. Serve the garlic cream with the chicken at the table.