I felt like having chicken and I was in the mood to grill tonight. I went to Grocery Outlet and bought organic chicken thighs and drumsticks this morning. But I didn't want the normal, I wanted to try something entirely different.
I found this Persian chicken marinade recipe online. It is entirely different than anything I have ever made before.
In Iran, the last ingredient would be substituted with dried lime or sumac.
None of these spices is in my day to day flavor palette.
Would I like it? We would see...
I don't have a lot of experience with Persian food but at times it is cloyingly sweet to me and a bit off-putting.
I mixed the yogurt and spices and let the marinade and chicken sit in the fridge for about five hours.
But I made a few changes to the recipe.
I added six cloves of garlic.
I added the juice of half a lemon. A touch of onion powder.
And once on the grill I sprayed it with a liberal dose of duckfat.
See if I could crisp up the skin.
The Weber was running pretty hot, even with the grates dampened down.
After fifteen minutes of indirect I individually seared each piece of chicken for about thirty seconds a side on the still blazing fire.
I have noticed that a lot of middle eastern cooking they go for a real char but I did not want to go there.
With all that yogurt, it was certainly susceptible so you have to stay on it and watch for flareups.
The taste of this chicken is just beyond good.
I will definitely be making this again.
Came out super moist and fragrantly delicious.
Leslie thought that the introduction of the expensive saffron was superfluous and unnecessary.
She might be right.
I also would cut the salt in half next time.
Give this recipe a try if you are tired of your boring old chicken marinade. I think it will knock you out.
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