Grilled Chicken
HB-1038 · Hand-built original · Jordanian
This dish brings together the warm, layered spices of the Levant to produce a bird with crisp, golden skin and tender, juicy meat within. Marinated in paprika, cumin, cinnamon and garlic, then finished with a bright squeeze of lemon, it is a celebration on a plate. Served with warm flatbread and a spread of fresh sides, it captures the generous spirit of Jordanian home cooking.
JordanianMain Dishes1 hr 30 min1–2 servings431 kcalGluten-freeDairy-freeEgg-freeDiabeticHigh Fiber
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
Servings:1quantities adjust to match
Ingredients
- 1 whole chicken, about 2 lb 3 oz to 3 lb 5 oz, spatchcocked or cut into pieces
- 3 tbsp olive oil
- 2 tsp paprika
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 2 garlic cloves, minced
- Juice of 1 lemon
- 1 tsp fine salt
- 1/2 tsp ground black pepper
Method
- Mix the olive oil, paprika, cumin, cinnamon, garlic, lemon juice, salt, and pepper into a paste. Rub it all over the chicken, working some under the skin.
- Cover and marinate in the refrigerator for at least 1 hour, or up to overnight.
- Heat a grill to medium-high, or heat the oven grill/broiler. If grilling in the oven, set the chicken on a rack over a tray.
- Grill the chicken skin side down for 10 minutes, then turn and grill for 25 to 35 minutes more, turning once or twice, until the skin is charred in spots and the thickest part reaches 165°F. A spatchcocked chicken cooks most evenly.
- Rest for 10 minutes, then cut into pieces and serve with flatbread, garlic sauce, and a chopped salad.
Total: 1 h 30 min (plus at least 1 h marinating)
Nutrition (per serving, where published)
431 kcalCalories
3.1 gProtein
14.7 gCarbs
43 gFat
5.9 gSaturates
7.4 gFibre
1.3 gSugars
2342 mgSodium
0 mgCholesterol
368 mgPotassium
131 mgCalcium
6.3 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data