Iraqi-Spiced Grilled Chicken

Updated at: Thu, 23 Nov 2023 18:05:23 GMT

Step 1

In a small skillet over low, combine 1½ tablespoons of oil and the garlic. Cook, stirring frequently, until fragrant and sizzling, but not browned, about 2 minutes. Transfer to a small bowl and set aside. In another small bowl, stir together the sumac, coriander, curry powder, garam masala, paprika, cumin, cardamom, 1 tablespoon salt and 1 teaspoon pepper. Add 2 tablespoons of the spice mixture to the garlic oil and stir to form a paste.

Step 2

Place the chicken breast down on a cutting board. Using sturdy kitchen shears, cut along both sides of the backbone, from top to bottom; remove and discard the backbone (or save to make broth). Open up the chicken, then turn it skin up. Use the heel of your hands to press down firmly on the thickest part of the breast until the wishbone snaps. Loosen the skin over the chicken’s breasts and thighs by gently working your fingers between the skin and the flesh. Using your fingers, evenly distribute the garlic-spice paste under the skin and rub it into the flesh. Sprinkle the remaining spice mixture evenly on both sides of the chicken, patting gently to help it adhere. Let stand uncovered at room temperature for about 45 minutes.

Step 3

Prepare a grill for indirect, high-heat cooking. For a charcoal grill, spread a large chimney of hot coals evenly over one side of the grill bed; open the bottom grill vents and the lid vent. For a gas grill, turn all burners to high. Heat the grill, covered, for 5 to 10 minutes, then clean and oil the cooking grate.

Step 4

Insert an 8-inch metal or wooden skewer laterally through one of the chicken's drumsticks and into the other to hold the legs in place. Tuck the wing tips to the back. If using a gas grill, leave the primary burner on high and turn off the other burners. Set the chicken skin up on the cooler side of the grill, legs facing the heat. Cover and cook for 25 minutes.

Step 5

Using tongs, rotate the chicken to bring the breast side closest to the heat. Cover and cook until the thickest part of the breast reaches 160°F and the thighs reach 175°F, another 25 to 35 minutes.

Step 6

Brush the skin of the chicken with the remaining 1 tablespoon oil. Using tongs and a wide spatula, flip the chicken skin down onto the hot side of the grill. Cook until the skin is lightly charred, about 5 minutes. Transfer skin up to a cutting board and let rest for 15 minutes. Carve and serve with lemon wedges.

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