Bonus!! Israeli-style BBQ Chicken

In Recipies on July 30, 2012 at 2:38 pm

Today, I’m going to post FOUR fast and easy recipe favorites. That’s right, FOUR! Yes, some of them need to rest in the fridge whilst they marinate, but the time a cook spends working on them is very limited. I hope you enjoy them.

Israelis love to cook over an open fire or over hot coals. I’ve seen traffic in Tel Aviv become snarled (even more than normal) after a neighbor or two pulls a grill to the most open spot on the street (typically near an intersection) for an impromptu barbeque party.

Lamb, fish, and chicken dominate the Israeli grill and each kind of food can be prepared using similar herbs and spices. This recipe is one of my favorite ways to make chicken and its perfect for leisurely cooking in the hours before Shabbat.

To avoid grill flare-ups that can turn your chicken dinner in to scorched coals, simply remove the skin before marinating.

2 chicken quarters, jointed and skinned

6 garlic cloves, smashed

2-4 TBS ground cumin (I lean toward using 4 TBS)

1-2 tsp ground of one of these: allspice or cinnamon


1-2 tsp of a 50:50 mix of turmeric and cardamom

2-3 TBS olive oil

2 TBS lemon juice

1 tsp paprika (I use “sharp” paprika)

Mix the garlic, cumin, spices, olive oil, lemon juice, and paprika in a small bowl and pour half of the mixture into a non-reactive deep dish. Add the chicken and pour the remaining marinade over the top of the chicken. Turn the chicken several times to ensure that it is completely coated with marinade. Cover with plastic wrap and place in the fridge, at least, overnight. If possible turn the chicken once during marinating.

Start a charcoal or wood fire, keeping a small area for indirect cooking in case of flare-ups. Remove the chicken from the fridge and allow it to come nearly to room temperature. Place the chicken on the grill over the coals. Turn the chicken frequently to avoid burning. The chicken will be done when the internal temperature is 170F (about 45 minutes). Remove to a serving plate and allow the meat to rest for about 5-10 minutes before serving.

Serve with fruit and a chopped Israeli-style salad of cucumbers, tomatoes, and onion.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: