This Iraqi grilled chicken, know as 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! Adapted from a Saveur article.
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. 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. 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.