Grilled Chicken at Home Without Oven (Al Faham Arabic)

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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