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Al Faham chicken on a serving plate with toum and with salad, rice, and chilies in the background.

Al Faham Chicken

Tressa Jamil
Al faham chicken blends smoky grilled chicken with aromatic Middle Eastern spices for a dish perfect for gatherings or backyard barbecues.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 40 minutes
Marinating Time 6 hours
Total Time 6 hours 55 minutes
Course Dinner, Main Course
Cuisine Mediterranean, Middle Eastern
Servings 6 Servings
Calories 269 kcal
Equipment
Ingredients
  
For the Arabic Spice Mix:
For the Marinade:
  • ¼ cup yogurt
  • 2 tablespoons olive oil
  • lemon juice, 1 lemon
  • 4 garlic cloves, minced
  • 2 - inch fresh ginger, grated
  • ½ white onion, roughly chopped
  • 1 Roma tomato, roughly chopped
  • 1-2 green peppers, roughly chopped
  • ¼ cup fresh cilantro
  • 2 tablespoons paprika
  • 3 teaspoons kosher salt
  • 1 teaspoon turmeric powder
  • 3 pounds chicken, bone-in and skin-on
Instructions
 
  • Break down the cinnamon stick and bay leaves, and add them to a large skillet with the coriander seeds, fennel seeds, black peppercorns, green cardamom, black cloves, cumin seeds, and bay leaves. Dry roast the whole spices for 2-3 minutes over medium heat.
  • Let the ingredients cool slightly. Add them to a spice grinder in batches and blend until fine. Transfer the mixture to a food processor.
  • Add yogurt, olive oil, lemon juice, garlic, ginger, onion, tomato, paprika, kosher salt, and turmeric to the food processor with the spice mixture; incorporate until smooth and transfer the mixture to a mixing bowl.
  • Make 1-3 slits in the chicken pieces, and toss them into the bowl with the marinade. Cover and marinate in the refrigerator for at least 6 hours.
  • Remove the grates and preheat the grill by setting all the burners to high heat (500℉ or 260℃) for 10 minutes. Meanwhile, remove the chicken from the marinade and add them to a prepared grill basket, shaking off any excess marinade.
  • Lower the grill to medium-high heat, about 450℉ (232℃). Set the grill basket into the gas grill, and if it doesn't fit, rest it on the flavor bars. Cook the chicken skin-side-down for 10 minutes. Flip and cook for another 10 minutes or until the chicken reaches an internal temperature of 165°F (73°C). Remember to cook the chicken to the internal temperature and not necessarily the time.
  • Let the chicken rest for 10 minutes before serving.
Notes
Expert Tips: 
  • Marinate the chicken for 6 hours for the best result, but leave it for at least 30 minutes.
  • Preheat the gas grill before adding the chicken to create a sear to seal in the juices.
  • If you don't have access to a grilling basket, that's okay! Preheat the grill and use a wooden scraper to clean the grates. Set the chicken onto it and follow the remaining grilling instructions.
  • Use a food thermometer to check the internal temperature of the chicken. The chicken is safe when it reaches 165°F (73°C). You should insert the thermometer into the thickest part of the chicken without touching the bone.
  • Let the chicken rest for a few minutes after grilling to allow the juices to redistribute.
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 269 kcal | Carbohydrates: 6 g | Protein: 53 g | Fat: 3 g | Cholesterol: 130 mg | Sodium: 1114 mg | Potassium: 148 mg | Fiber: 2 g | Sugar: 1 g | Vitamin A: 29 IU | Vitamin C: 23 mg | Calcium: 6 mg | Iron: 13 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!