Middle Eastern · Dinner
Grilled Chicken Halves
Bone-in chicken half marinated in lemon juice, garlic and Middle Eastern spices, then grilled skin-visible over direct heat without oil basting. Served with charred lemon wedge, tomato, onion and parsley, delivering smoky, tangy, garlicky flavour in a low-calorie preparation.
$4
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
290Calories
43.3gProtein
9.8gFat
8.1gCarbs
3.6gSugar
2.5gFiber
1180mgSodium
223mgChol
2.6gSat Fat
673mgPotassium
58mgCalcium
2.5mgIron
0.6mcgVitamin B12
25mgVitamin C
Goes well with
Crisp Lager
local
Ayran
international
gluten-free
low-calorie
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Pat the chicken half dry and remove most visible skin, leaving a thin layer. In a bowl, whisk lemon juice, minced garlic, cumin, paprika, coriander, turmeric, olive oil, salt and pepper; rub over the chicken. Cover and marinate 30 minutes.
2
Grill
Place chicken skin-side down on a medium-high grill and cook 10 minutes until deep grill marks form and skin releases easily from the grate.
3
Grill
Flip chicken and grill 10–12 minutes over medium heat, moving to cooler area if flaring, until an instant-read thermometer reads 165°F at the thickest part.
4
Rest
Transfer chicken to a plate and rest 5 minutes uncovered until juices settle. Meanwhile, grill tomato halves, onion slices and lemon wedge 3–4 minutes, turning once, until charred and softened. Plate the chicken with charred vegetables and scatter parsley over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g bone-in chicken half (skin partially removed)
- 4 tbsp4 tbsp lemon juice
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ground cumin
- 2 tsp2 tsp paprika
- 1 tsp1 tsp ground coriander
- 1/2 tsp1/2 tsp ground turmeric
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 22 small tomato
- 11 onion
- 2 tbsp2 tbsp parsley
- 22 lemon wedge, for grilling
