Iraqi Spice-Crusted Grilled Chicken
- Makes4 servings
- Cook Time1½ hours
- Active time plus cooling1 hour active, plus resting
- 4
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.
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.
To access this recipe, you need to be a member.
Join Milk Street and get instant access to over 3,500 recipes for just $1.