In this Iraqi Yellow Spice-Rubbed Chicken (Djaj Bil-Bahar Il-Asfar), I think I finally got THE best grilled chicken recipe I have ever smelled on the BBQ. What’s more important is the taste matches the aroma!
I love food from just about every country I can imagine. Diversity is imperative for the palette! These taste buds don’t discriminate and the more I keep my mind open to try new things, which includes food, I am continually impressed, delighted and on the rare occasion, shown what I don’t like!
Talk about everything from your spice cabinet and then some, this is for the adventurous…
First, start off by heating the coriander and cumin seeds, peppercorns, cardamom, chiles and cloves in a 10″ skillet over medium heat until seeds pop. I use my cast iron skillet for this and it makes quick work of it all. After one or two minutes allow to cool.
Next I placed the toasted spices in a spice grinder with the dried rose buds and fenugreek and ground to a powder. The original recipe called for rose hips and I looked all over San Diego for them and my usual go to Middle Eastern market didn’t even have them, but they did carry dried rose buds, so this is what I used instead.
Transfer this to a bowl and with a whisk stir in curry, cinnamon, sumac, ginger, nutmeg, mashed garlic, the juice of one lemon and kosher salt.
Add the chicken halves and press the spice mixture all over the chicken to coat.
Lift the wings up, get under there and rub it in. Get every nook and cranny of that bird! Cover and refrigerate overnight.
Heat your grill to high, and after when its smoking hot scrape your Grill Grates if you use them and lay down the spiced chicken to grill. Charcoal grills are fine as well, same cooking method applies here.
Grill chicken on hottest part of grill, flipping once, until slightly charred and cooked through, about 45 minutes. You can check it with an instant-read thermometer and when inserted into thickest part of thigh it should read 165°. Dave placed these skin side down first for 5 minutes then turned and grilled the remainder of the time.
If outside starts to burn before chicken is cooked, move to cooler side of grill until done. Rest the grilled chicken for 10 minutes.
The aroma that comes off the grill will have all your neighbors popping their heads over the fence wondering what you’re grilling and when do they come over to eat.
The mixture of all the spices became one to me. So different, so delicious in scent and taste. I served this alongside some leftover Cucumber and Apple Salad from the previous night’s meal and it was a perfect companion. You are going to make this one more than once! I know I will.
Iraqi Grilled Chicken (Djaj Bil-Bahar Il-Asfar)
Ingredients
- 3 tsp coriander seeds
- 3 tsp cumin seeds
- 3 tsp whole black peppercorns
- 6 cardamom pods
- 6 dried chiles de árbol stemmed
- 4 whole cloves
- 4 dried rose hips or rose buds
- 1 tbs. curry powder
- 1 tbsp ground cinnamon
- 1 tbsp ground sumac
- 3 tsp ground ginger
- 2 tsp allspice
- 1½ tsp freshly grated nutmeg
- 1 tsp. ground fenugreek
- 8 cloves garlic mashed into a paste
- 3 lemons
- Kosher salt and freshly ground black pepper to taste
- 2 chicken halves about 3 lb.
Instructions
- Heat the coriander and cumin seeds, peppercorns, cardamom, chiles and cloves in a 10″ skillet over medium heat until seeds pop, 1-2 minutes; let cool. Place in a spice grinder with the dried rose buds and fenugreek and grind. Transfer to a bowl and with a whisk stir in curry, cinnamon, sumac, ginger, nutmeg, mashed garlic, the juice of one lemon and kosher salt.
- Add the chicken halves and press the spice mixture all over the chicken to coat. Life the wings up, get under there and rub it in. Get every nook and cranny of that bird! Cover and refrigerate overnight.
- Heat your grill to high. Grill chicken on hottest part of grill, flipping once, until slightly charred and cooked through, about 45 minutes or until an instant-read thermometer inserted into thickest part of thigh reads 165°F. If outside starts to burn before chicken is cooked, move to cooler side of grill until done. Rest chicken 10 minutes and then squeeze lemon juice over each grilled chicken before serving.
I sent this to you by mistake, after intending to forward your recipe to an Iraqi friend of mine.
However, we made this recipe up for them the other night and we were all impressed with it and loved it. The spices were delicious and the chicken so moist!!
Thank you,
Regards,
Barbara
Looks absolutely delicious. Have bookmarked it. Like the contrast the contrasting salad.
Thanks for stopping by Ishita, it tasted even better then it looks!