Charcoal Chicken
Smoky, flavorful, and irresistibly juicy, this Charcoal Chicken recipe is a must-try for grilling enthusiasts. Marinated in a luscious blend of tangy lemon, creamy yogurt, and a symphony of aromatic spices like paprika, cumin, and turmeric, this whole chicken is infused with bold flavors that penetrate every bite. Slow-cooked over indirect heat on a charcoal grill, the result is tender, perfectly cooked meat with a golden-brown, lightly charred skin that adds a distinctive smoky essence. Ideal for summer cookouts or family dinner nights, this dish is not only delicious but also easy to prepare with minimal effort. Serve it with fresh cilantro and your favorite sides for an unforgettable meal. "Charcoal chicken recipe," "grilled whole chicken," and "smoky chicken" are just a few keywords to keep in mind as you enjoy this crowd-pleasing masterpiece!
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Recipe Information
Ingredients
- 1 4-5 lbs Whole chicken
- 2 Lemon
- 6 Garlic cloves
- 2 tablespoons Ginger
- 1 cup Yogurt
- 2 tablespoons Olive oil
- 1 tablespoon Salt
- 1 teaspoon Black pepper
- 2 teaspoons Paprika
- 2 teaspoons Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Turmeric
- 1 teaspoon Cayenne pepper
- 2 tablespoons Fresh cilantro
Instructions
Wash and pat dry the whole chicken with paper towels.
Using a sharp knife, make shallow cuts across the chicken to allow better absorption of the marinade.
Juice the lemons and set aside the lemon halves. In a large bowl, combine lemon juice, crushed garlic, grated ginger, yogurt, olive oil, salt, black pepper, paprika, ground cumin, ground coriander, turmeric, and cayenne pepper.
Mix thoroughly to form a smooth marinade.
Rub the marinade generously all over the chicken, making sure to get it into the cuts, inside the cavity, and under the skin where possible. Place the squeezed lemon halves inside the cavity of the chicken.
Cover the chicken and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to develop.
Prepare a charcoal grill for indirect grilling. Once the coals are medium-hot, arrange them on one side of the grill.
Place the chicken on the grill over indirect heat and cover the grill.
Grill the chicken for about 45-60 minutes, turning occasionally until the internal temperature reaches at least 165°F (74°C) and the skin is golden brown and crisp.
Let the chicken rest for 10 minutes before carving.
Garnish with freshly chopped cilantro and serve with your favorite sides.
Nutrition Facts
Calories |
796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.6 g | 64% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 7426 mg | 323% | |
| Total Carbohydrate | 46.8 g | 17% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 21.3 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 622 mg | 48% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1658 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
