Egyptian Grilled Chicken
Infused with bold flavors and aromatic spices, Egyptian Grilled Chicken is a crave-worthy dish that marries tender, marinated chicken with the smoky char of the grill. Bone-in, skin-on pieces are bathed in a rich yogurt-based marinade, featuring zesty lemon juice, earthy cumin, fragrant coriander, and a hint of warm cinnamon and cardamom. The secret is in the overnight marinade, which deeply penetrates the meat, ensuring every bite bursts with flavor. Perfectly grilled to golden perfection, this juicy chicken is garnished with fresh cilantro and pairs beautifully with pita bread, fluffy rice, or a crisp salad. Whether you're hosting a summer BBQ or spicing up weeknight dinners, this Egyptian-inspired recipe brings a vibrant touch of Middle Eastern cuisine straight to your table. Keywords: Egyptian Grilled Chicken recipe, Middle Eastern cuisine, spiced chicken marinade, grilled chicken dinner.
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Recipe Information
Ingredients
- 2.5 lbs Chicken (bone-in, skin-on pieces such as thighs, drumsticks, and breasts)
- 1 cup Plain yogurt
- 2 tablespoons Olive oil
- 4 cloves Garlic cloves (minced)
- 3 tablespoons Lemon juice
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Ground turmeric
- 1 teaspoon Paprika
- 0.5 teaspoon Cinnamon
- 0.5 teaspoon Cardamom (ground)
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
In a large mixing bowl, whisk together the yogurt, olive oil, minced garlic, lemon juice, ground cumin, ground coriander, ground turmeric, paprika, cinnamon, ground cardamom, salt, and black pepper until completely combined.
Add the chicken pieces to the marinade, ensuring they are completely coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight for the best flavor.
Remove the marinated chicken from the refrigerator 30 minutes before cooking to allow it to come to room temperature.
Preheat your grill to medium-high heat (about 375–400°F). If you do not have a grill, a grill pan or oven broiler can be used instead.
Lightly oil the grill grates to prevent sticking. Place the chicken pieces on the grill, skin-side down, and cook for 6–8 minutes.
Flip the chicken and continue grilling for another 6–8 minutes, then reduce the heat to medium and cover the grill. Cook for an additional 20 minutes or until the internal temperature of the chicken reaches 165°F (74°C).
Remove the chicken from the grill and let it rest for 5 minutes. This helps the juices distribute evenly, ensuring moist chicken.
Garnish the grilled chicken with freshly chopped cilantro and serve immediately with pita bread, rice, or a fresh salad.
Nutrition Facts
Calories |
2909 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.0 g | 264% | |
| Saturated Fat | 55.9 g | 280% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 931 mg | 310% | |
| Sodium | 3896 mg | 169% | |
| Total Carbohydrate | 28.2 g | 10% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 13.1 g | ||
| Protein | 219.9 g | 440% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 709 mg | 55% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 3186 mg | 68% | |
*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.
