The recipe for whole chicken smoked in the indirect zone grill grates, pre-grated with a warm mixture of ginger, lemon zest and mustard seeds, other spices, cardamom, cinnamon and cloves, for flavor laid out on coals. To crust became fried and crispy, the chicken was additionally baked on the hot side of the grill. When serving, chicken meat is sprinkled with a mixture parsley, sumac and soaked onions. Share with friends: 
Food Photography: Jennifer Cozy Time: 3 hours. 20 minutes. Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 350 gr. chicken cut along the chest and slightly beaten to reduce carcass thickness
- 10 cm slice of fresh ginger peeled and coarsely chopped
- 2 tbsp. l rapeseed oil
- 1 head of garlic, separate and peel the cloves from the peel
- 1 tsp black mustard seed
- Grated zest of 2 limes
- Coarse salt and freshly ground black pepper
- 10 fruits of cardamom
- 5 cinnamon sticks
- 1 tbsp. l whole cloves
- 1 medium red onion, thinly sliced half rings
- 3 tbsp. l finely chopped parsley
- 1/2 tsp sumac
Recipes with similar ingredients: chicken, ginger root, onion onions, garlic, mustard seed, lime zest, cardamom, cinnamon, cloves, sumac, parsley
Recipe preparation:
- In a medium saucepan, heat olive oil over medium heat. Add ginger and garlic, cook 2 minutes, until vegetables become soft. Add mustard seeds, cook for 30 seconds. Add 1/2 Art. water and lemon zest, salt and pepper. Bring to a boil and cook 1 minute. Transfer the mixture to a blender, grind until homogeneous mass, adding a little water if necessary. Cool.
- Chicken the resulting mass on all sides, including places under the skin. Cover and marinate in refrigerator for 2 to 8 ocloc’k. Remove the chicken from the refrigerator 30 minutes before cooking.
- In a bowl, combine cardamom, cinnamon and cloves. Pour cold water and leave for 1 hour, and preferably 4 hours.
- In a bowl, mix red onion and 1 tbsp. l salt. Leave at room temperature for 30 minutes. Rinse with cold water. Drain the liquid. Put onion in a bowl, add parsley and sumac.
- Prepare the grill for indirect heating and heat it to intense heat.
- Drain the water in which the spices were soaked, then lay them out evenly on coals (if the grill is coal) or in the smokehouse (if gas grill). Cover the grill and leave for 10 minutes, so that it is filled with smoke.
- Salt the chicken and pepper on all sides. Put the chicken face down on the cold side of the grill, cover and cook 22-25 minutes until slightly golden skin and weak marks from the grate. Turn the chicken upside down, shift it on the hot side of the grill and cook another 15-20 minutes until golden skin color. Turn the chicken over again and continue to roast 8 minutes. The skin should be well-fried and crispy, and meat temperature in the thigh should rise to 73 degrees.
- Put the chicken on a cutting board, cover it loosely with foil and leave for 10 minutes before serving. Top on the chicken put onion seasoning with parsley.
