We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This recipe for Oriental BBQ Chicken combines a flavorful brine with a tangy basting sauce to create a dish that's bursting with aroma and taste. The brine infuses the chicken with spices like coriander, ginger, and cardamom, while the basting sauce adds layers of smoky paprika, sumac, and lemon juice. After baking, the broiler crisps the skin to golden perfection. The process is simple yet results in a beautifully seasoned and visually stunning chicken.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Want to keep this recipe for later? We can email it to you!
Combine water, salt, garlic powder, French thyme, rosemary twig, ground coriander, white pepper, ground ginger, cardamom powder, black peppercorn, and lemon juice and rind in a large container.
Submerge the whole chicken in the brine and soak for at least 3 hours, preferably overnight.
Mix yogurt, olive oil, sweet pepper paste, smoked paprika, garlic powder, ground coriander, cumin, sumac, black pepper, salt, and lemon juice in a bowl until smooth.
Lay the brined chicken in a baking tray lined with parchment paper.
Bake the chicken at 180°C for 20 minutes.
Remove the chicken from the oven and baste it with the prepared sauce.
Return the chicken to the oven at 200°C and bake for another 20 minutes.
Repeat the basting process twice, baking for a total of 1 hour to 1 hour and 15 minutes, depending on the chicken's weight.
Once fully cooked, turn on the broiler to crisp the skin until golden and slightly charred.
Want to keep this recipe for later? We can email it to you!
For best flavor, brine the chicken overnight to allow the spices to fully penetrate.
Use a meat thermometer to ensure the chicken is fully cooked; the internal temperature should reach 75°C.
If you don’t have sumac, you can substitute it with a mix of lemon zest and a pinch of salt.
Can I use chicken pieces instead of a whole chicken?
Yes, you can use chicken pieces, but adjust the cooking time accordingly as smaller pieces will cook faster.
What can I use instead of sweet pepper paste?
You can substitute sweet pepper paste with tomato paste or roasted red pepper puree.
How do I know when the chicken is fully cooked?
The chicken is fully cooked when the internal temperature reaches 75°C, and the juices run clear when pierced.
Can I skip the broiler step?
While you can skip it, using the broiler adds a crispy texture and enhances the flavor of the skin.
Is it necessary to use parchment paper?
Parchment paper prevents the chicken from sticking to the tray and makes cleanup easier, but you can use a greased tray as an alternative.
