Charcoal Grilled Chicken
Chicken grilled over charcoal, with an explanation of how to freeze it in the video.
Chicken grilled over charcoal, with a freezing prep tip included in the video.
Like barbecue chicken cooked over live coals.
Ingredients
- 2, each weighing 1300 g raw chicken
- 1 teaspoon white pepper
- 1 teaspoon ginger
- 1 teaspoon sumac
- 1 teaspoon dried coriander
- 1 teaspoon seven-spice blend
- 1 teaspoon black pepper
- half a teaspoon cardamom
- half a teaspoon cinnamon
- 1 cup yogurt
- 1 teaspoon tomato paste
- 1 teaspoon red pepper paste
- 1 tablespoon salt
- quarter cup vinegar
- half a cup oil
- 10_12 cloves garlic
- 1 small onion
- 2 cinnamon sticks
- bay leaves
- glass water
- half a glass water
- quarter cup white vinegar
- potatoes
Instructions
- Boil the chicken in a pot after cleaning and cutting it, adding tap water and heating it together until the scum rises.
- After removing the scum, add the bay leaves, 2 cinnamon sticks, and a pinch of salt to the pot over the heat.
- Leave the chicken in the pot over the heat for 15 to 20 minutes, until it is half-cooked.
- Prepare the marinade in a bowl by adding the yogurt, vinegar, oil, tomato paste, red pepper paste, salt, the listed spices, onion, garlic, and water.
- Turn the chicken in the bowl of marinade until it is completely coated.
- Place the marinated chicken in a freezer bag, then store it in the freezer.
- Remove the chicken from the freezer and leave it at a suitable temperature until it is completely thawed.
- Grill the chicken over charcoal on a rack, turning it until browned.
- Serve the grilled chicken on bread with onion, parsley, and pomegranate molasses.