Wasfetna

Grilled chicken

A whole chicken opened from the back, marinated in yogurt, lemon and garlic and grilled until the skin is golden, with toum and bread.

Grilled chicken
Cooking time
5 hr
Hands-on time
48 min
Free time
4 hr
Difficulty
Medium
Cuisine
Levantine
Calories
520
Contains
Gluten, Dairy

A whole chicken on the grill burns at the breast before the thigh is done, so it's opened from the back and flattened to cook evenly. The marinade goes under the skin, not just over it, and the heat is medium with more time.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Preheat the grillHeat the grill thoroughly, clean the grill grates, and grease them lightly before placing the food on it.

Ingredients

5people

Amounts follow the number of people

For the marinade

For the chicken

For serving

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Poultry shears or a strong knife — To open the bird down the back before flattening it.
  • Grill — Medium heat, skin side last so it does not burn.
  • Aluminum foil — It rests covered for ten minutes before carving.

Method

  1. Open the chicken from the back and press it flat with your palm until you hear the breastbone crack.

    8 min
    You’ll know it’s ready when

    The chicken is flat with a uniform thickness.

    Tip: A flattened chicken cooks evenly — a whole one burns its breast before its thigh is cooked.

  2. Massage the marinade inside and outside the skin, and cover it in the refrigerator for four hours.

    4 hrYou can walk away
    You’ll know it’s ready when

    The seasoning is under the skin, not just on top of it.

  3. Grill it on a medium-hot grill, skin-side down last, turning it over every ten minutes.

    40 min
    You’ll know it’s ready when

    The skin is golden and the juices run clear when the thigh is pierced.

    Tip: High heat chars the skin before the meat by the bone is cooked — medium heat and more time.

  4. Cover it with aluminum foil and leave it for ten minutes before cutting.

    10 minYou can walk away
    You’ll know it’s ready when

    The juices have settled and don't run when cut.

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