If you’re looking for the secret to juicy, flavorful grilled chicken just like in top restaurants, this recipe is perfect for you. Tender on the inside, marinated with a balanced, rich blend of spices, and perfectly grilled for a golden color and irresistible taste. Easy to make at home, yet impressive enough to rival restaurant-quality dishes.
Cooking Time: 60 minutes
Serves: 4 people
Ingredients
Spices:
Salt: 1 tsp (or to taste)
Garlic powder: 1 tsp
Onion powder: 1 tsp
Safflower: 1 tsp
Curry powder: 1 tsp
Paprika: 1 tsp
Ground ginger: 1 tsp
Black pepper: 1 tsp
Ground coriander: 1 tsp
Final Marinade:
Chili paste: 1 tbsp
Pomegranate molasses: 1 tbsp
Lemon juice: ½ lemon
Salt: to taste
Olive oil: as needed
Sumac: as desired
Chicken & Other Ingredients:
Whole chicken: 1 kg, cleaned and halved (or as preferred)
Water: 3 cups
Yogurt: 1 tbsp
Chili paste: 2 tbsp
Tomato paste: 1 tbsp
Lemon juice: as needed
Vinegar: 1 tbsp
Olive oil: ¼ cup
Bay leaves: 2
Instructions
In a bowl, mix yogurt, garlic, chili paste, tomato paste, bay leaves, vinegar, olive oil, and 3 cups of water.
Rub the mixture thoroughly on the chicken, inside and out. Cover and refrigerate for at least 2 hours (overnight is best for deeper flavor).
Preheat the oven to 200°C (392°F).
Place the chicken on a baking tray lined with parchment paper or in a sealed roasting bag.
Roast for 45–60 minutes, depending on the size, until fully cooked.
Meanwhile, prepare the final glaze: mix olive oil, pomegranate molasses, chili paste, salt, and lemon juice.
Brush the chicken with this glaze for a golden color and enhanced flavor.
Place the chicken under the broiler for 5 minutes to achieve a crispy, caramelized surface.
Remove from the oven and let it rest for 5 minutes before serving.
Serve hot with rice, potatoes, or a fresh salad.
This method ensures restaurant-quality taste with juicy meat and a rich, aromatic flavor profile at home.
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