Grilled Chicken at Home Without Oven (Al Faham Arabic)
Grilled Chicken at Home Without Oven (Al Faham Arabic) is a medium Middle Eastern recipe that serves 4. 250 calories per serving. Recipe by Kun Foods on YouTube.
Prep: 1 hr 25 min | Cook: 20 min | Total: 2 hrs 20 min
Cost: $10.26 total, $2.57 per serving
Ingredients
- 1.2 kg Chicken Leg Quarters (skin removed, bone‑in, cut slits on each piece for stuffing)
- 0.5 cup Plain Yogurt (full‑fat, for tenderizing)
- 1 tbsp Ginger‑Garlic Paste (freshly made or store‑bought)
- 2-3 tsp Lemon Juice (freshly squeezed)
- 1 tsp Salt (kosher or table salt)
- 1 tsp Black Pepper (freshly ground)
- 1 tsp Red Chili Powder (adjust to taste, medium heat)
- 1 tsp Ground Coriander (optional, adds citrus note)
- 2 tbsp Olive Oil (extra‑virgin, for cooking on the tawa)
- 1 tbsp Whole Coriander Seeds (for dry‑roasting)
- 0.5 tbsp Whole Cumin Seeds (for dry‑roasting)
- 2 Cloves (whole, for dry‑roasting)
- 2 Tomatoes (medium, ripe, for spice paste)
- 0.25 cup Fresh Cilantro Leaves (loosely packed, for spice paste)
- 2 tbsp Water (to help blend the paste)
Instructions
Prepare the Chicken
Place the chicken leg quarters on a cutting board. Using a sharp knife, make 2‑3 deep slits on each piece, cutting through the meat but not through the bone, then open the slits slightly and tie a small knot to keep them open. This allows the marinade to penetrate fully.
Time: PT10M
Make the Yogurt Marinade
In a mixing bowl combine the plain yogurt, ginger‑garlic paste, lemon juice, salt, black pepper, red chili powder and ground coriander. Stir until smooth.
Time: PT5M
Marinate the Chicken
Rub the yogurt mixture all over the chicken, making sure some gets into the slits. Transfer the chicken to a plate, cover tightly with plastic wrap and refrigerate for 1 hour.
Time: PT1H
Roast Whole Spices
Heat a small frying pan over medium heat. Add whole coriander seeds, whole cumin seeds and cloves. Dry‑roast, stirring constantly, for 2‑4 minutes until fragrant and lightly browned.
Time: PT5M
Blend the Spice Paste
Transfer the toasted spices, tomatoes, fresh cilantro and 2 tbsp water to a blender. Blend until a smooth, thick paste forms.
Time: PT5M
Pre‑heat the Tawa
Place the tawa on the stove over medium heat. When it’s hot (about 180‑200 °C), drizzle 1 tbsp olive oil and spread it evenly.
Time: PT3M
Temperature: 180-200°C
First Side Cooking
Lay the marinated chicken pieces skin‑side down on the tawa. Cook for 4‑5 minutes without moving, then brush the top with a little olive oil and the prepared spice paste.
Time: PT5M
Temperature: 180-200°C
Flip and Cook the Other Side
Turn the chicken pieces over using tongs. Cook another 4‑5 minutes, brush with olive oil and the remaining spice paste. Continue flipping every 2‑3 minutes, applying paste each time, until the chicken is uniformly colored and the internal temperature reaches 75 °C (165 °F).
Time: PT10M
Temperature: 180-200°C
Rest the Chicken
Transfer the cooked chicken to a serving plate, cover loosely with foil and let rest for 5 minutes. This allows juices to redistribute.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 25 g
- Carbohydrates
- 5 g
- Fat
- 12 g
- Fiber
- 1 g
Dietary info: Gluten‑free, High‑protein, Dairy‑included
Allergens: Dairy (yogurt), Olive oil (may contain trace nuts in some brands)
Ingredient Substitutions
- Instead of Chicken Leg Quarters: Turkey leg quarters
- Instead of Plain Yogurt: Kefir, Buttermilk
- Instead of Ginger‑Garlic Paste: 1 tsp minced ginger + 1 tsp minced garlic
- Instead of Lemon Juice: Lime juice
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Red Chili Powder: Paprika
- Instead of Ground Coriander: Fresh cilantro leaves
- Instead of Olive Oil: Vegetable oil
- Instead of Whole Coriander Seeds: Ground coriander
- Instead of Whole Cumin Seeds: Ground cumin
- Instead of Tomatoes: Canned diced tomatoes
- Instead of Fresh Cilantro Leaves: Fresh parsley
Equipment Needed
- Cutting Board
- Sharp Knife
- Mixing Bowl
- Small Frying Pan
- Blender or Food Processor
- Tawa (Flat Griddle) or Heavy Skillet
- Tongs
- Refrigerator
Critical Steps — Do Not Skip
- Cutting deep slits in the chicken so the marinade penetrates.
- Marinating the chicken for at least 1 hour in the refrigerator.
- Dry‑roasting whole spices to develop flavor before blending.
- Ensuring the tawa is properly heated before adding the chicken.
- Checking internal temperature to confirm doneness.
Chef Tips from the Video
- Using bone‑in pieces adds extra flavor and keeps the meat moist.
- If you prefer a smoky flavor, finish the chicken over a small charcoal fire for 2‑3 minutes.
- For extra heat, increase the red chili powder or add a pinch of cayenne.
Troubleshooting
Chicken turns out dry.
Do not overcook; use a meat thermometer and remove the chicken at 75 °C. Brush with olive oil during cooking and let it rest before serving.
Spice paste is too thick.
Add a little water (1‑2 tbsp) while blending until a smooth, spreadable consistency is achieved.
Chicken is still pink inside after the suggested time.
Increase cooking time by 2‑3 minutes per side and re‑check the internal temperature.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze cooked chicken portions for up to 2 months; thaw in the fridge before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the chicken overnight for even deeper flavor.
- Prepare the roasted spice paste up to 2 days ahead and store in the fridge.
- Portion the chicken into freezer‑safe bags; thaw before cooking.
Frequently Asked Questions
What is the cultural significance and history of Iraqi Grilled Chicken in Middle Eastern cuisine?
Iraqi Grilled Chicken, often called “Iraqi style chicken” or “Ignorant Chicken,” is a staple street‑food in Iraq, Jordan and surrounding Arab countries. It reflects the region’s love for smoky, spice‑rich meats cooked over charcoal and served with flatbread, embodying hospitality and communal dining traditions.
What are the traditional regional variations of Iraqi Grilled Chicken in Middle Eastern cuisine?
In Iraq the chicken is usually marinated with yogurt and lemon, while in Jordan a similar dish adds sumac and sometimes pomegranate molasses. In Saudi Arabia the spice blend often includes cardamom and black lime, giving a slightly different aromatic profile.
How is authentic Iraqi Grilled Chicken traditionally served in Iraq?
Traditionally it is served hot off the grill on a large platter, accompanied by fresh flatbread (khubz), pickled vegetables, and a side of tahini‑based sauce. It is often eaten with the hands, sharing the pieces among family and guests.
What occasions or celebrations is Iraqi Grilled Chicken traditionally associated with in Iraqi culture?
Iraqi Grilled Chicken is popular at family gatherings, Ramadan evenings, and festive occasions such as Eid al‑Fitr and Eid al‑Adha. Its quick grilling method makes it ideal for weekend barbecues and street‑food festivals.
How does Iraqi Grilled Chicken fit into the broader Middle Eastern cuisine tradition?
The dish showcases the Middle Eastern emphasis on marinating meat in yogurt and citrus, using aromatic spices, and cooking over high heat. It sits alongside other grilled favorites like shish taouk and kebabs, highlighting the region’s love for smoky, spice‑laden proteins.
What are the authentic traditional ingredients for Iraqi Grilled Chicken versus acceptable substitutes?
Authentic ingredients include bone‑in chicken, plain full‑fat yogurt, fresh lemon juice, ginger‑garlic paste, whole coriander and cumin seeds, cloves, and olive oil. Acceptable substitutes are kefir for yogurt, lime for lemon, and vegetable oil if olive oil is unavailable.
What other Middle Eastern dishes pair well with Iraqi Grilled Chicken?
Serve it with garlic‑flavored flatbread, fattoush salad, hummus, tabbouleh, or a side of rice pilaf seasoned with vermicelli. A simple cucumber‑yogurt raita also balances the heat nicely.
What are the most common mistakes to avoid when making Iraqi Grilled Chicken at home?
Common errors include over‑cutting the chicken so it falls apart, under‑marinating which leaves the meat bland, cooking on too high heat causing the exterior to burn before the interior is done, and forgetting to rest the chicken after cooking.
Why does this Iraqi Grilled Chicken recipe use a roasted whole‑spice paste instead of pre‑ground spices?
Roasting whole spices releases deeper aromatic oils that are lost in pre‑ground spices. Blending them fresh with tomatoes creates a vibrant, fragrant paste that coats the chicken and gives the authentic smoky flavor of street‑side grills.
Can I make Iraqi Grilled Chicken ahead of time and how should I store it?
Yes, you can marinate the chicken up to 24 hours ahead and keep it refrigerated. After cooking, store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months; reheat gently on a skillet to retain moisture.
What does the YouTube channel Kun Foods specialize in?
The YouTube channel Kun Foods specializes in authentic South Asian and Middle Eastern home‑cooking tutorials, focusing on traditional techniques, regional spice blends, and easy‑to‑follow step‑by‑step videos for everyday cooks.
How does the YouTube channel Kun Foods' approach to Middle Eastern cooking differ from other cooking channels?
Kun Foods emphasizes hands‑on, culturally‑rooted methods, often showing the exact way spices are roasted and how to cut meat for maximum flavor absorption. Unlike many channels that simplify recipes, Kun Foods preserves authentic preparation steps while still keeping the process accessible for home cooks.
Last updated: September 6, 2026
