Egan's yogurt-marinated grilled chicken
1½ KG/3 LBS OF CHICKEN, YOUR CHOICE (About 6 drums and thighs, or 2 large breasts, depends on size)
2 TBSP PALESTINIAN 5-SPICE or BAHARAT (you could even mix them both!)
½ LEMON, JUICE AND ZEST
½ CUP PLAIN YOGURT (full fat is best)
1 LARGE CLOVE OF GARLIC, MINCED (optional)
1 TSP FRESH GROUND PEPPER
1½ TSP SALT (or to taste)
Add all ingredients in a bowl and mix well. It tastes best if you marinate from about 1h to overnight, but I have also made this immediately with great success.
Grill on the barbecue on med heat, until your chicken is cooked through and has a nice char, flipping no more than twice so that you can get the grill marks! For legs and drums, this is about 30-40 minutes, depending on size. For chicken breast, it's about 20-30 minutes.
If it's not BBQ season, place the chicken in a roasting dish in a single layer. Roast in the oven at 350ºF, uncovered, for about the same timing as on the grill.
Suhtain!
Featured product
warm ◦ earthy ◦ savoury
A warm, earthy blend perfect for gamey meats and root vegetables. Cinnamon is the star of the show here, but don't be fooled, this is a savoury blend through and through. Not to be confused with Chinese five spice, this blend was developed by a Gaza native and it's her quintessential (no pun intended!) go-to.
Must try: Mimi's roast lamb. Best ratio IMO is 2 parts spice blend, 1 part salt.
♡ All profits of this blend will be donated to the Palestinian Children's Relief Fund.
55g