ArabianChickenCuisineGrilledMainsMeat

Iraqi Grilled Chicken Quarters

40 mins Cook
Scroll to recipe
iraqi grilled chicken

I love eating grilled chicken with salads. Mostly I make Caesar Salad with this dish. This recipe is best with any side of your choice.

Ramsha Baig

Iraqi grilled chicken quarters are seasoned with a flavorful, aromatic Middle Eastern spice. Fire up your bbq for this incredible recipe!

Neighbourhood Iraqis name this dish, Djaj Bil-Bahar Il-Asfar, named for bahar asfar (yellow-spice), the feisty spice rub this is used to season the rooster. It is believed that the spice blend was introduced to the middle East through the Silk avenue change direction coming from South Asia.

You can also try more flavoured dishes Joojeh Kebab from Persia and Grilled Tandoori Chicken from Indian Cuisine.

Iraqi Grilled Chicken Quarters

Delicacies: center eastern / Iraqi

There are some incredibly flavorful and aromatic spices and spice blends utilised in Middle Eastern cuisine. whether or not it is some thing like Lebanese 7 spice, a Turkish spice blend or Persian spices like advieh, be sure to sample as many as possible in the course of your travels.

An all-time favourite spice blend of mine is baharat spice, that is a variation of the spices used in this spice rub for this Iraqi bird recipe.

Ingredients Notes + Substitutions

Bone-In chicken- This recipe is written for bone-in chicken, which cooks an awful lot otherwise than boneless chicken. I pick the serving size of grilled hen quarters, but as you will see in the photos, the ultimate time I made this dish, I used bone-in hen breasts instead.

in case you’re cooking for a big group, you may want to grill individual pieces, or perhaps you need to spatchcock the hen; it is flawlessly fine. so long as you use bone-in pieces, the grilled chicken recipe may be made as written.


Spice blend- Please do not allow the long list of spices for this recipe intimidate you. in case you don’t cook dinner center japanese foods often, do not sense like you have got to shop for every unmarried spice listed in case you do not already have it reachable.

My recipe for home made garam masala would be high-quality, as might baharat spice. Of direction, you can purchase those blends from a center eastern market if you select.

Instructions

Toast and grind the whole spices.
Start by heating the coriander and cumin seeds, peppercorns, cardamom, chiles and cloves in a 10″ skillet over medium heat until the seeds pop. Similar to making an Indian tadka, dry toasting spices helps the natural oils inside to expand, dispensing more flavor.

I use my cast iron skillet for this and it only takes a minute or two. Be sure to allow the spices to cool before you grind them.

Make and apply the dry rub to the chicken quarters.
After you grind the spices, you’ll combine the remaining spice blend ingredients with them in a bowl. Wash your hands or put on a pair of kitchen gloves and get ready to apply the rub.

Don’t be shy about it; get under the wings and in all of the nooks and crannies of that chicken and rub it well!

Refrigerate the poultry for at least 2 hours.

You want to allow enough time for the seasoning blend to work its way into the bird. Some people like to marinate it overnight, and that’s fine as well.

How to Grill Chicken:

Use indirect cooking if necessary.
If the skin is getting too dark for your liking, flow the pieces over to the cooler aspect of the grill to finish cooking.

Use a cooking thermometer.
As mentioned earlier, bone-in chicken chefs lots in a different way than boneless pieces. The bones allows to keep the beef juicy even as it’s cooking, but you may want to use a cooking thermometer to recognize for certain that the meat is cooked via.

Iraqi grilled chicken quarters are secure to consume when the internal temperature at the thickest portion reaches 163°F. you will want to allow the beef to relaxation for five to 10 minutes before serving. in the course of that rest time, cooking will retain for a few minutes, bringing the internal temperature up to one hundred sixty five°F.

What To Serve With Iraqi Grilled Chicken

The spicy flavor of this dish pairs well with cool, refreshing side dishes like Mexican Corn salad, and it’s fantastic with Sauteed Green Beans salad too! For grains, there are plenty to choose from. I like to serve the chicken with ptitm Israeli couscous salad.

Share
Iraqi Grilled Chicken Quarters

Iraqi Grilled Chicken Quarters

ramsha
Iraqi grilled chicken quarters are seasoned with a flavorful, aromatic Middle Eastern spice. Fire up your bbq for this incredible recipe!
prep time
15 mins
cooking time
40 mins
servings
6
total time
55 mins

Equipment

Ingredients

  • 4 lb bone-in chicken whole, cut in half, quarters, or single pieces

  • Spice Rub

  • 6 cardamom pods

  • 6 dried arbol chiles stemmed

  • 4 whole cloves

  • 3 teaspoon coriander seeds

  • 3 teaspoon cumin seeds

  • 3 teaspoon black peppercorns

  • 2 tablespoon dried rose petals

  • 1 tablespoon curry powder

  • 1 tablespoon ground cinnamon

  • 1 tablespoon ground sumac

  • 3 teaspoon ground ginger

  • 2 teaspoon allspice

  • 1½ teaspoon nutmeg

  • 1 teaspoon ground fenugreek

  • 1 teaspoon salt

  • 8 cloves garlic mashed into a paste

  • 3 lemons separated

  • 3 tablespoon olive oil

Instructions

1
Heat the cardamom, chiles, cloves, coriander, cumin and peppercorns in a 10″ skillet over medium heat till seeds pop, 1-2 mins. allow to cool and switch to a spice grinder (or espresso grinder) with the dried rose petals and grind. transfer to a bowl and with a whisk stir in curry, cinnamon, sumac, ginger, allspice, nutmeg, fenugreek, salt, mashed garlic, the juice of one lemon (2-3 tablespoons) and olive oil. this will be a unfastened paste.
2
Rub the spice mix all over hen pieces and press the spice mixture to coat and cling. carry the wings up, get below there and rub it in. Get every corner and cranny of that fowl! cowl and refrigerate overnight.
3
Heat your grill to 400°F. Clean grill and oil the grates to prevent sticking.
4
Shake off extra spice rub or clumps from chicken. Supply each chicken piece a great rub throughout once more previous to roasting. Area chicken on grill skin aspect up and roast for forty-forty five minutes or until an instant-examine thermometer inserted into thickest part of chicken reads 165°F.
5
Juice 2nd lemon and blend with ¼ cup water and last spice rub in bowl or bag used to marinate chicken in. Use this aggregate to baste the chicken twice whilst roasting.
6
If outdoor starts offevolved to burn before chicken is cooked, flow to cooler area of grill or tent with foil until carried out. relaxation chicken 10 mins and slice third lemon. Serve lemon slices with chicken

Notes

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.
You may also like
ArabianBakedCuisineIndianItalianMainsPakistaniQuick & Easy

Lemon Tart

20 mins Cook
What gives this Lemon Tart its exceptional quality? It’s the lemon curd filling. It strikes a harmonious balance between sweetness and tartness, and its custard-like texture effortlessly dissolves in your mouth. This timeless French tart is both elegant and visually appealing, yet its filling is incredibly uncomplicated, consisting solely of eggs, sugar, butter, and fresh lemon!
ArabianCuisineFrenchIndianItalianQuick & Easy

Healthy Creamy Zucchini Soup

20 mins Cook
You don’t require a substantial amount of cream to create a Creamy Zucchini Soup because the natural consistency of cooked zucchini seamlessly transforms it into a rich and velvety soup. This delightful bowl of warmth not only pleases your taste buds but also boasts a modest calorie count of just 220 per generous serving, or a mere 98 calories if you opt to omit the cream!
ChineseCuisineDips and SaucesFrenchIndianItalianKoreanMainsQuick & Easy

Chinese Zucchini Pancakes

20 mins Cook
Chinese food for breakfast? Absolutely! I can assure you that breakfast in Asian countries is far more intriguing than a simple combination of toast and cereal, not to mention much more delightful!

Leave a Reply

Your email address will not be published. Required fields are marked *

×
ArabianChickenCuisineGrilledMainsMeat

Joojeh Kebab - Persian Chicken Kebab

12 mins Cook