published Aug 19, 2022 I originally published this recipe on my sister site, Kevin is Cooking, back in 2014, after reading about it in an article on Saveur.com. It was shared by an American soldier who tasted (and subsequently craved) the grilled chicken while stationed in Iraq. Local Iraqis call this dish, Djaj Bil-Bahar Il-Asfar, named for bahar asfar (yellow-spice), the feisty spice rub that’s used to season the poultry. It is believed that the spice blend was brought to the Middle East via the Silk Road trade route coming from South Asia.I love hosting barbecues when the warm weather hits and I’m constantly on the hunt for new recipes from the Silk Road that I can throw on the grill. Some of my favorites include shashlik (pork shish kabobs), grilled saffron chicken, and these grilled lamb skewers (yang rou chuan). Today, I’m taking things to the Middle East to present this Iraqi grilled chicken recipe! Course: Main DishPreparation: GrilledRecipe Difficulty: Easy 🥄Description: Bone-in chicken halves, quarters or single pieces, rubbed with aromatic Middle Eastern spices, marinated overnight, then grilled to perfection.
INGREDIENT NOTES AND SUBSTITUTIONS
Chicken – I prefer the serving size of chicken quarters, but as you will see in the photos, I used bone-in chicken breasts the last time I made this dish. If you’re cooking for a large group, you may want to grill individual pieces. You can also spatchcock the chicken.Spice Rub – The rest of the ingredients for this grilled chicken recipe are for your special spice rub:Cardamom Pods – This spice boasts a warm herby flavor that’s similar to a cross between mint and pepper.Dried Arbol Chiles – Nutty and smoky, these chiles work wonderfully with the other flavors.Whole Cloves – Another warm spice to add to the mix. Coriander Seeds – These seeds are fresh and almost citrusy in taste.Black Peppercorns – Spicy without being too over the top. This spice tastes delicious when grilled!Dried Rose Petals – For a floral and fruity addition.Curry Powder – Make my homemade version!Ground Cinnamon – The unique thing about this spice rub is the use of warm spices like cinnamon. Ground Sumac – Often used in Middle Eastern recipes, sumac is also fruity and citrusy.Ground Ginger – Spicy and sweet and a lot less intense than fresh ginger.Allspice – This ingredient marries well with the cinnamon.Nutmeg – In keeping with its name, this spice is nutty and warm in flavor. Ground Fenugreek – This spice is also nutty, with a hint of sweetness.Salt – To taste.Garlic – Mash up 8 cloves to create a garlic paste.Lemons – You’ll need them for the spice blend as well as for a garnish.Olive Oil – Oil makes rubbing the spice mix onto the chicken easier.
Recipe Video: Grilling Iraqi Chicken
Watch the video in the recipe card at the bottom of this post for tips on how to grill bone-in chicken.
HOW TO MAKE IRAQI GRILLED CHICKEN
NOTE:As written, the chicken dry rub yields about 1/2 cup of seasoning. That is more than enough to season a 4-pound chicken, so don’t worry if some of the blend falls off.
Grilling Tips
Use indirect cooking if necessary.If the skin is getting too dark for your liking, move the pieces over to the cooler side of the grill to finish cooking. Use a cooking thermometer.As mentioned earlier, bone-in chicken cooks much differently than boneless pieces. The bones helps to keep the meat juicy while it’s cooking, but you will need to use a cooking thermometer to know for sure that the meat is cooked through.Iraqi grilled chicken quarters are safe to eat when the internal temperature at the thickest portion reaches 163°F. You’ll want to allow the meat to rest for 5 to 10 minutes before serving. During that rest time, cooking will continue for a few minutes, bringing the internal temperature up to 165°F.
Should I Put Oil On Chicken Before Grilling?
That’s not necessary for this grilled chicken recipe. Thanks to the olive oil in the spice rub marinade, you don’t have to worry about it sticking. If you prefer to be extra careful, make sure to put some oil on the grill grates before adding the chicken.
How Long Do I Grill Chicken?
It depends on what kind of chicken you use. If using smaller pieces like breasts or wings, you should only have to grill it for about 12 minutes. For larger pieces like chicken quarters, you’ll have to let them roast for 40-45 minutes. The most important thing is to check that it reaches an internal temperature of 165°F.
How Do You Keep Chicken Moist On The Grill?
The key is in basting it! Remember that you can create a baste for this grilled chicken recipe by mixing the juice of 1 lemon with water and a bit of leftover spice mix from the marinade.
What to Serve with Iraqi Grilled Chicken
The spicy flavor of this dish pairs well with cool, refreshing side dishes like Mast o Khiar, a Persian cucumber yogurt salad, and it’s fantastic with shirazi salad too! For grains, there are plenty to choose from. I like to serve the chicken with Ptitim (Israeli couscous salad) or Kisir (Turkish bulgur salad).
This post, originally published on Silk Road Recipes August, 2021, was updated with new content, photos and/or video in August, 2022.
