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Iraqi Spice-Crusted Grilled Chicken
To shorten the very long list of spices that make up the aromatic rub for traditional Iraqi grilled chicken, we reached for both curry powder and garam masala. These two Indian seasoning blends add up to about a dozen different spices at play in this recipe. Ground sumac in the rub lends the chicken earthy, citrusy notes and, along with the paprika, a deep, brick-red hue. Spatchcocked and grilled, the bird cooks in under an hour and is rich and complexly flavored, with smokiness from the grill. Serve with basmati rice or warmed flatbread.
4
Servings
Tip
Don’t forget to open the grill vents, both on the bottom of the grill and on the lid, if you're using charcoal. This is will allow airflow so the fire does not extinguish during the covered cooking time.
1½ hours
1 hour active, plus resting
Ingredients
-
2½
tablespoons extra-virgin olive oil, divided
-
3
medium garlic cloves, grated
Directions
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01In a small skillet over low, combine 1½ tablespoons of oil and the garlic. Cook, stirring frequently, until fragrant and sizzling, but not browned, about 2 minutes. Transfer to a small bowl and set aside. In another small bowl, stir together the sumac, coriander, curry powder, garam masala, paprika, cumin, cardamom, 1 tablespoon salt and 1 teaspoon pepper. Add 2 tablespoons of the spice mixture to the garlic oil and stir to form a paste.
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August 8, 2023
A Winner
This was one of the most flavorful grilled chicken dishes we’ve ever made. We brined the chicken for about 4 hours in a salt and sugar solution after spatchcocking it. Every bite was moist and delicious.
June 25, 2022
A family favorite!
We absolutely adore the Iraqi spiced chicken. It is easy to prep and so tasty. Spiced doesn’t mean spicy, but a really flavorful chicken. My kids love it.
July 21, 2022
A new addition to the rotation that my family calls the clean plate club!
The meat thermometer is your friend here, that and checking temp and color at half the recommended time, then at half of the remaining time, etc. We brinded the whole bird overnight with thyme, rosemary, and garlic. The best chicken breasts I've ever grilled!
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This was excellent! The meat was tender and moist, and the skin was crisped and charred perfectly. We loved the flavor, though we thought a little less salt next time.