Palestinian Chicken

Time

Prep 240 min · Cook 30 min · 270 min total

Difficulty

medium

1. 1

   Rinse chicken under cold running water, drain and blot dry with paper towels; arrange breasts in a non-reactive baking dish large enough to hold them in one layer and set aside.

2. 2

   Combine the yogurt, lemon juice, garlic, salt, cinnamon, pepper, cardamom, and cloves in a small bowl and whisk to blend; pour over chicken and spread over breasts to cover completely.

3. 3

   Cover and let marinate, refrigerated, 4-12 hours (the longer the better). Preheat the grill using indirect heat.

   720 min
4. 4

   When ready to cook, oil the grill grate; remove the chicken from the marinade and arrange, skin side down, on the hotter section of the grill. Cook until the skin starts to brown (3-5 minutes). Move to the cooler section of the grill and continue grilling until the skin is thoroughly browned (5-7 more minutes). Watch carefully and use tongs to move pieces away from flare-ups.

   5 min
5. 5

   Turn the breasts and move them back to the hotter section of the grill. Brown the second side well (3-5 minutes), then move them back to the cooler side of the grill to finish cooking. The juices will run clear when the meat is pierced.

   5 min

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.