Middle Eastern · Dinner
Grilled Chicken Halves
Bone-in chicken half marinated in lemon juice, garlic and warm spices, then grilled over direct heat until the skin chars and the meat stays juicy. Served with a lemon wedge and scattered parsley.
$4
15 minsPrep
40 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
564Calories
54gProtein
36gFat
4.2gCarbs
0.7gSugar
1.2gFiber
1089mgSodium
273mgChol
10.9gSat Fat
628mgPotassium
69mgCalcium
2.9mgIron
0.5mcgVitamin B12
13mgVitamin C
gluten-free
protein-rich
low-carb
herb-salt
all-time-classics
gluten-free
Instructions
1
Prep
Pat the chicken dry and score the thickest part of the thigh lightly with a knife so the marinade penetrates evenly.
2
Marinate
Whisk the lemon juice, olive oil, minced garlic, cumin, paprika, sumac, turmeric, salt and pepper together, then rub over the chicken and under the skin; cover and marinate 2 hours.
3
Grill
Place the chicken skin-side down over direct medium-high heat on the grill and cook 8 minutes until the skin is charred and releases easily from the grate.
4
Grill
Flip the chicken and move it to indirect heat, close the lid, and cook 25 minutes, basting once with melted butter halfway through, until a thermometer in the thigh reads 165F.
5
Rest
Transfer the chicken to a plate and let it rest 5 minutes so the juices redistribute before cutting.
6
Plate
Cut the chicken in two if desired, plate with the lemon wedge, and scatter the parsley over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g chicken half, bone-in, skin-on
- 4 tbsp60ml lemon juice
- 4 tbsp60ml olive oil
- 6 cloves6 cloves garlic
- 2 tsp2 tsp cumin-ground
- 2 tsp2 tsp paprika
- 1 tsp1 tsp sumac
- 1/2 tsp1/2 tsp turmeric-ground
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black-pepper
- 2 tbsp28g butter, melted
- 22 lemon wedge, for serving
- 2 tbsp2 tbsp parsley, for serving
