This just sounded delicious from the moment we started reading the recipe. To shorten the very long list of spices that typically make up the aromatic rub for traditional Iraqi grilled chicken, Milk Street reached for both curry powder and garam masala. These two Indian seasoning blends add up to about a dozen different spices at play in this recipe.
Ground sumac in the rub lends the chicken earthy, citrusy notes and, along with the paprika, a deep, brick-red hue. Spatchcocked and grilled, the bird cooks in under an hour and is rich and complexly flavored, with smokiness from the grill.
Well, ours started on the hot grill but within 15 minutes of placing the bird on the grates, Mother Nature came roaring in with a wicked storm. Plan B, of roasting the chicken in a 450° oven was the second method of choice. It still ended up super juicy and bursting with flavor. To complete the meal we served fresh corn on the cob and a tomato salad.
Many supermarkets now carry ready-to-cook spatchcocked chickens. So if you are a little hesitant to do it yourself, save yourself a bit of aggravation and buy one. We like to get the whole bird for the extra body parts (neck, back, hearts, etc.) to make homemade chicken stock.
One step not in the original recipe, but ensures juicy white meat, is brining the chicken in a mixture of water, salt and sugar in a ziploc bag for 2, or up to 4 hours. See instructions below.
BTW, don’t forget to open the grill vents, both on the bottom of the grill and on the lid, if you’re using charcoal. This is will allow airflow so the fire does not extinguish during the covered cooking time.
Iraqi-Spice Crusted Chicken
Ingredients
- 2½ Tbsp. extra-virgin olive oil, divided
- 3 medium garlic cloves, grated
- 1 Tbsp. ground sumac
- 2 tsp. ground coriander
- 2 tsp. curry powder
- 1 tsp. garam masala
- 1 tsp. sweet or hot paprika
- ¾ tsp. ground cumin
- ½ tsp. ground cardamom
- Kosher salt and ground black pepper
- 1 whole chicken, about 4 lbs.
- Lemon wedges, to serve
For Brine
- 1 qt. cold water
- 6 Tbsp. table salt
- 6 Tbsp. white sugar
Directions
- In a small skillet over low, combine 1½ tablespoons of oil and the garlic. Cook, stirring frequently, until fragrant and sizzling, but not browned, about 2 minutes. Transfer to a small bowl and set aside. In another small bowl, stir together the sumac, coriander, curry powder, garam masala, paprika, cumin, cardamom, 1 tablespoon salt and 1 teaspoon pepper. Add 2 tablespoons of the spice mixture to the garlic oil and stir to form a paste.
- To Spatchcock: Place the chicken breast down on a cutting board. Using sturdy kitchen shears, cut along both sides of the backbone, from top to bottom; remove and discard the backbone (or save to make broth).
- To Brine: Stir sugar and salt into water until dissolved. Brine spatchcocked chicken in mixture for 2-4 hours. Drain, rinse, and dry chicken with paper towels before cooking.
- Open up the chicken, then turn it skin up. Use the heel of your hands to press down firmly on the thickest part of the breast until the wishbone snaps. Loosen the skin over the chicken’s breasts and thighs by gently working your fingers between the skin and the flesh. Using your fingers, evenly distribute the garlic-spice paste under the skin and rub it into the flesh. Sprinkle the remaining spice mixture evenly on both sides of the chicken, patting gently to help it adhere. Let stand uncovered at room temperature for about 45 minutes.
- Prepare a grill for indirect, high-heat cooking. For a charcoal grill, spread a large chimney of hot coals evenly over one side of the grill bed; open the bottom grill vents and the lid vent. For a gas grill, turn all burners to high. Heat the grill, covered, for 5 to 10 minutes, then clean and oil the cooking grate.
- Insert an 8-inch metal or wooden skewer laterally through one of the chicken’s drumsticks and into the other to hold the legs in place. Tuck the wing tips to the back. If using a gas grill, leave the primary burner on high and turn off the other burners. Set the chicken skin up on the cooler side of the grill, legs facing the heat. Cover and cook for 25 minutes.
- Using tongs, rotate the chicken to bring the breast side closest to the heat. Cover and cook until the thickest part of the breast reaches 160°F and the thighs reach 175°F, another 25 to 35 minutes.
Recipe by Milk Street
Accounting for Taste 