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Bone-in chicken is marinated in yogurt and freshly ground spices, then grilled using direct and indirect heat. Use the grill’s cooking grate and approved accessories.
This formula uses the listed whole-spice batch in its marinade. Grind bay leaves and cinnamon finely so hard fragments do not remain.
Ingredients and measurements
- 1-inch cinnamon stick; 2 dried bay leaves; 1 tablespoon coriander seeds; 1 tablespoon fennel seeds
- 1 tablespoon black peppercorns; 3 green cardamom pods; 4 black cloves; 1 teaspoon cumin seeds
- ¼ cup full-fat yogurt; 2 tablespoons extra-virgin olive oil; Juice of one lemon; 4 garlic cloves, minced
- 2-inch knob of ginger, grated; ½ white onion, roughly chopped; 1 Roma tomato, roughly chopped; 1-2 green chiles, roughly chopped
- 2 tablespoons paprika; 3 teaspoons kosher salt; 1 teaspoon turmeric powder; 3 pounds bone-in chicken
Preparation and cooking
- Stage 1
Toast the whole spices briefly over moderate heat until fragrant, stirring so they do not scorch. Cool and grind finely. Blend with yogurt, oil, lemon, garlic, ginger, onion, tomato, chilies, paprika, salt and turmeric.
- Stage 2
Coat chicken, cover and refrigerate for at least thirty minutes, preferably several hours. Keep chilled until the grill is ready. Discard used marinade after lifting out chicken.
- Stage 3
Prepare an outdoor grill with a hotter area for browning and a cooler area for finishing. Cook on the grate or an approved grill basket, turning as needed and moving away from flare-ups.
- Stage 4
Continue until each thick center reaches 165°F, checking away from bone. Rest on a clean board before serving. Do not remove grates or place food on burner flavor bars.
Yogurt and spices can darken before bone-in meat cooks through. A cooler area allows the center to finish without scorching.
How much spice mix?
Refrigerate perishable leftovers promptly in shallow containers at 40°F or below, within two hours or one hour above 90°F. Reheat cooked leftovers to 165°F; keep cold dishes chilled.
Why two heat areas?
For more recipes to serve alongside, see healthy cowboy caviar salad or chicken buttered noodles. Use that recipe’s own quantities rather than mixing formulas.
Storage and serving
This is an editorial revision of the archived formula with clarified preparation and original troubleshooting notes. A Pinch Of Lemon has not kitchen-tested this version. The linked reference supports food-safety guidance only, not the entire recipe. Photographs are illustrative. Reference: FoodSafety.gov cooking-temperature guidance.
Common Questions About This Recipe
- How much spice mix?
This formula uses the listed whole-spice batch in its marinade. Grind bay leaves and cinnamon finely so hard fragments do not remain.
- Why two heat areas?
Yogurt and spices can darken before bone-in meat cooks through. A cooler area allows the center to finish without scorching.