Al Faham Charcoal Chicken

Name: Al Faham Charcoal Chicken
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean, Middle Eastern
Ingredients: 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

Recipe by Sam Rivera · Updated August 2025

Chicken Pork

There's something magical about Al Faham Charcoal Chicken-it's the kind of dish that turns a simple weeknight into a celebration. The aromatic spices, charred to perfection over glowing coals, infuse the meat with irresistible depth, while the crispy skin and juicy interior make every bite a revelation. Home cooks adore this recipe for its bold flavors and impressive presentation, making it a star at gatherings or a luxurious treat for family dinners.

What Makes This Recipe Special

The spice blend is freshly toasted and ground just before marinating, ensuring maximum aroma and potency.
The marinade includes yogurt and tomato for natural tenderizing and a velvety texture that clings to the chicken.
Charcoal grilling imparts a smoky depth that electric grills or ovens simply can't replicate.
The scoring technique allows the marinade to penetrate deeply, ensuring every bite is flavorful.

⏱ 55 mins

Mediterranean, Middle Eastern

Servings 6

Ingredients

1-inch cinnamon stick

2 driedbay leaves

1 tablespooncoriander seeds

1 tablespoonfennel seeds

1 tablespoonblack peppercorns

3 greencardamom pods

4 blackcloves

1 teaspooncumin seeds

¼ cupfull-fat yogurt

2 tablespoonsextra-virgin olive oil

Juice of one lemon

4 garliccloves, minced

2-inch knob of ginger, grated

½ whiteonion, roughly chopped

1 Romatomato, roughly chopped

1-2 green chiles, roughly chopped

2 tablespoonspaprika

3 teaspoonskosher salt

1 teaspoonturmeric powder

3 poundsbone-in chicken

Nutrition

269 caloriesCalories

Per serving · Values are estimates

Instructions

Toast a cinnamon stick, bay leaves, coriander seeds, fennel seeds, black peppercorns, green cardamom pods, black cloves, and cumin seeds in a skillet for 2-3 minutes over medium heat, stirring frequently.

Let the spices cool slightly and transfer them to a spice grinder in batches. Blend into a fine powder and move them to a food processor.

Add yogurt, olive oil, lemon juice, garlic, ginger, onion, tomato, chilies, paprika, kosher salt, and turmeric powder to the bowl of the food processor. Process into a smooth paste and set aside.

Score the chicken pieces with a sharp knife and transfer them to a large bowl. Pour the marinade over the chicken and toss to combine. Cover and marinate for at least 30 minutes, but preferably 6-24 hours.

Let the chicken come to room temperature. Then, remove the grates and preheat the grill by setting the burners to high heat for 10 minutes. Meanwhile, transfer the marinated chicken to a grill basket, shaking off any excess marinade.

Lower the grill temperature to medium-high heat or 450℉ (232℃). Place the basket on the grill or rest it on the flavor bars. Cook skin-side-down for 10 minutes. Flip the basket and cook for 10 minutes.

Grill the chicken until it reaches a safe internal temperature of 165°F (74°C). You can check the temperature by inserting a food thermometer into the thickest part of the chicken, avoiding the bone.

Remove the chicken from the grill and let it rest on a cutting board for 5-10 minutes before serving.

Essential Tips

Prep spices fresh

Toast and grind your own spices for this marinade-pre-ground spices lose their vibrancy quickly. Store-bought mixes won't give you the same layered aroma or complexity.

Chill the chicken well

After marinating, let the chicken sit uncovered in the fridge for at least 2 hours, or overnight for deeper flavor penetration. This step makes a world of difference.

Keep the fire hot

Start with a very hot grill to sear the chicken and create a crispy skin. Lower the heat to medium-high once the chicken is in place to cook through without burning.

Score generously

Use a sharp knife to make deep, diagonal slashes on the chicken-this helps the marinade reach the meat and ensures even cooking, especially on bone-in pieces.

Use flavor bars

If your grill has flavor bars or flavorizer bars, place the chicken skin-side down on them to render fat and prevent flare-ups while adding extra smoky flavor.

Smart Swaps & Variations

Spice level For a milder kick, reduce the number of green chilies to one and remove the seeds. For extra heat, add a teaspoon of Aleppo pepper to the marinade.

Herb boost Add ¼ cup chopped fresh cilantro or mint to the marinade for a bright, herbal note that cuts through the richness of the yogurt.

Vegetable swap Use leg quarters instead of breasts and thighs for a more traditional Al Faham experience-dark meat stays juicier on the grill.

Smoke alternative If charcoal isn't available, use a smoker box on a gas grill or smoke the chicken in a pellet smoker at 225°F (107°C) for 45 minutes before finishing over direct heat.

What to Serve With This

Served with fluffy saffron rice and a cooling cucumber-yogurt salad, drizzled with extra lemon.
Accompanied by warm pita bread and a platter of grilled vegetables like zucchini and eggplant.
Paired with a crisp Lebanese salad and a glass of chilled ayran or rose lemonade for balance.
Featured at a mezze spread with hummus, tabbouleh, and pickled turnips for a full Mediterranean feast.

Storage & Reheating

Storage

Store leftover charcoal chicken in an airtight container in the fridge for up to 3 days. The skin will soften, but the meat will stay juicy and flavorful.

Reheating

Reheat gently in a skillet over low heat with a splash of water or chicken stock to prevent drying. Avoid microwaving, as it can make the skin rubbery.

Expert Chef Tips

Use a mix of bone-in and boneless cuts-bone-in pieces add depth to the grill's smoke, while boneless thighs cook faster and stay tender.
Add a pinch of baking soda to the marinade (½ teaspoon per pound of chicken) to help tenderize the meat and enhance browning on the grill.
If the chicken skin isn't crisping up, move it to a cooler part of the grill or finish it skin-side up for the last 2-3 minutes to render the fat properly.

Equipment You’ll Need

Cast-iron skillet or heavy-bottomed pan for toasting spices
Spice grinder or clean coffee grinder for toasting spices
Food processor or blender for making the marinade
Charcoal grill with a lid and flavorizer bars (optional but recommended)

Nutritional Benefits

High in protein with 38g per 3-ounce serving, making it a satisfying main dish.
The yogurt marinade provides probiotics for gut health and calcium for bone strength.
Rich in iron from the spices and chicken, with 1.8mg per serving (10% DV).
Contains heart-healthy monounsaturated fats from olive oil, which may help reduce LDL cholesterol.

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Frequently Asked Questions

Can I use boneless chicken breasts for this recipe?

Yes, but they'll cook faster and may dry out on the grill. If using breasts, marinate for at least 4 hours and keep a close eye on them to avoid overcooking. Consider butterflying them to even out the thickness.

How do I prevent flare-ups on the grill?

Trim excess fat from the chicken and avoid placing it directly over the flames. Keep a spray bottle of water nearby to tame flare-ups quickly. Also, ensure your grill grates are clean before starting.

Can I make this recipe in the oven?

Yes, but the results won't be the same. Preheat your oven to 425°F (220°C) and place the chicken on a wire rack over a baking sheet. Broil for the last 5 minutes to mimic the char. Finish with a broiler to crisp the skin.

What's the best way to tell when the chicken is done?

Use a meat thermometer inserted into the thickest part of the chicken (avoiding bone). It's done at 165°F (74°C). If you don't have a thermometer, pierce the meat-the juices should run clear, not pink.

Can I make the marinade ahead of time?

Yes, toast and grind the spices up to 2 days ahead and store them in an airtight container. Combine with the other ingredients 1 day before grilling for the best flavor. The yogurt acts as a preservative, keeping the marinade fresh.

How do I adjust the spice level for kids or sensitive palates?

Reduce the number of green chilies to 1 or remove them entirely. Skip the red chili powder and add ½ teaspoon of smoked paprika for color and mild flavor. Always taste the marinade before marinating the chicken.

Why does my chicken skin burn before the meat is cooked?

This happens when the grill isn't hot enough initially. Start with a very hot grill to sear the skin quickly, then reduce the heat to medium-high. Also, pat the chicken dry before marinating to prevent steaming instead of searing.

Can I use this marinade for other proteins?

Absolutely! This marinade works well with lamb chops, beef skewers, or even firm white fish like cod. Adjust cooking times accordingly-lamb will need 6-8 minutes per side, while fish will only need 3-4 minutes.