Whole grilled chicken

Preparation time

One hundred and twenty minutes

enough for

three persons

the components

  • Slices of lemon.
  • Cinnamon stick.
  • Laurel leaf.
  • 1 tablespoon each of:
  • Two slices of onion.
  • Two teaspoons of dried thyme.
  • Half a teaspoon each of:
  • A teaspoon of finely crushed garlic.
  • A whole chicken, with bones and skin, weighing one and a quarter kilograms.
  • vinegar;
  • the salt.
  • olive oil.
  • Cardamom love.
  • sweet spicy.
  • Black pepper.
  • Ground spices.
  • cinnamon;
  • cardamom.
  • Nutmeg.

How to prepare

  • Season the chicken, inside and out, with all the ingredients for the marinade, except for the salt.
  • Put the onion slices in the inside of the chicken and leave it in the refrigerator for a whole day.
  • Take the chicken out of the fridge an hour before you start cooking and salt it inside and out.
  • Use a short empty bottle, fill it with water and place it on a round oven tray with edges.
  • Wipe the spices and thyme off the skin of the chicken so that it does not burn during grilling, and remove the onions.
  • Put the chicken on top of the bottle and fix it well with the wings fixed above the chest using a wooden stick.
  • Place the tray in the hot oven at a high temperature.
  • Pour a quantity of water into the base of the tray, and put in it: bay leaf, cinnamon stick and a slice of lemon.
  • Roast the chicken for thirty minutes on a high heat, then reduce the temperature to medium and roast it for an additional hour and thirty minutes, turning the tray approximately every twenty minutes, a quarter of a turn, until the chicken is evenly cooked.
  • Add boiling water to the base of the tray whenever the water becomes dry during grilling.
  • Take it out of the oven, leave it for twenty minutes, then carefully remove it from the bottles.
  • Serve grilled chicken with mayonnaise mixed with garlic.

Grilled chicken breasts with mustard

Preparation time

forty minutes

cooking time

Ten minutes

the components

  • Four hundred grams of chicken breast.
  • Salt and pepper – to taste.
  • Baguette bread cut into slices.
  • a teaspoon of sugar.
  • Two tablespoons of Dijon mustard.
  • A tablespoon of chopped parsley.
  • A tablespoon of lemon zest.
  • Three tablespoons of olive oil.
  • A clove of minced garlic.

How to prepare

  • Mix each of: olive oil, lemon zest, garlic, Dijon mustard, sugar, parsley, salt and pepper to marinate the chicken for thirty minutes.
  • Grill the chicken for four minutes per side, or until cooked through on both sides.
  • Cut chicken pieces into strips, then serve with tabbouleh and bread.

Grilled chicken with garlic and herbs

Preparation time

thirty minutes

cooking time

twenty five minutes

enough for

four people

the components

Sauce Ingredients:

  • Two hundred milliliters of sunflower oil.
  • A teaspoon of sea salt.
  • Juice of a green lemon.
  • head of garlic;

Chicken Ingredients:

  • Two tablespoons of garlic paste and sea salt.
  • Freshly ground black pepper.
  • A quarter cup of olive oil.
  • A teaspoon of fine sumac.
  • Chicken cut from the back.
  • Fresh green lemon zest.
  • A sprinkle of parsley and Lebanese thyme.
  • Four cloves of garlic, coarsely chopped.
  • Twenty grains of cardamom.

How to prepare

Prepare the sauce:

  • Add each of: garlic, salt and lemon juice in a food processor, and mix the materials until a smooth paste is obtained.
  • Add sunflower oil in small quantities batch by batch until you get the consistency of mayonnaise.
  • Pound the green lemon zest, cardamom, thyme, garlic, salt, parsley, sumac and olive oil in the mortar, while continuing to beat the materials until the consistency of the paste is obtained.
  • Grease the chicken with three-quarters of the amount of soaking completely, and put it in the refrigerator for three to four hours.
  • Sprinkle the chicken with a large amount of black pepper.
  • Put the chicken in the oven at a high temperature for ten to thirteen minutes on each side, and with the chicken in the oven, brush it on all sides with a little of the remaining marinade and garlic paste.
  • Continue grilling the chicken until the liquids are dry and dark brown.

How to grill chicken in the oven