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

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

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