The most delicious Arabic food

Grilling chicken over charcoal gives it a smoky, charred flavor that’s hard to beat. Here’s how to do it perfectly, from marinade to technique.

🔥 The Perfect Marinade for Grilled Chicken

Ingredients:

• ¼ cup olive oil
• 2 tbsp lemon juice (or vinegar)
• 3 cloves garlic, minced
• 1 tbsp soy sauce (for umami)
• 1 tbsp honey (for caramelization)
• 1 tsp smoked paprika
• 1 tsp ground black pepper
• 1 tsp salt
• ½ tsp cayenne pepper (optional, for heat)
• 1 tsp dried oregano or thyme
• 1 tsp Dijon mustard (optional, for tang)

Marination Process:

1. Mix all ingredients in a bowl or large ziplock bag.
2. Add chicken (thighs, breasts, drumsticks, or whole pieces).
3. Marinate for at least 2 hours (overnight for the best flavor).

🔥 How to Grill Chicken on Charcoal

Step 1: Prepare the Charcoal Grill

• Use a two-zone fire: Arrange charcoal on one side for direct high heat and leave the other side cooler for indirect cooking.
• Preheat the grill: Let coals burn until white ash forms (about 20–30 minutes).
• Oil the grates: Prevent sticking by brushing grates with oil before placing chicken.

Step 2: Grilling the Chicken

• Sear on High Heat (Direct Side):
  • Place chicken directly over the hot coals.
  • Cook for 2–3 minutes per side to get nice grill marks.
• Move to Indirect Heat (Cooler Side):
  • Continue cooking with the lid closed.
  • Breasts: 8–12 minutes per side
  • Thighs/Drumsticks: 20–30 minutes total
• Check Internal Temperature:
  • Use a meat thermometer: 165°F (75°C) for breasts, 175°F (80°C) for thighs.

Step 3: Finishing Touches

• Glaze or Sauce? Apply BBQ sauce in the last 5 minutes to prevent burning.
• Rest the Chicken for 5 minutes before cutting—this keeps it juicy.

🔥 Pro Tips for the Best Charcoal-Grilled Chicken

✔ Use Lump Charcoal: Burns cleaner and hotter than briquettes.
✔ Add Wood Chips: Use hickory, mesquite, or applewood for extra smoky flavor.
✔ Don’t Overflip: Turning too often can dry out the chicken.
✔ Vent Control: Open vents = more heat, closed vents = less heat.