Charcoal chicken with Zhoug.
I love trying out new recipes. Tonight I made this charcoal chicken with zhoug. Linda Dalrymple from Masterchef AU Season 13 made this in a team challenge and it looked so good!
It turned out fantastic! It wasn’t quite like the Middle-Eastern version you get at Lebanese restaurants, but really really good! And the cook time in the recipe was spot on! I think (hope) I did it justice 😄
Middle Eastern Spiced Chicken with Zhoug
Course: MainCuisine: Middle-EasternDifficulty: EasyServings
3
servingsPrep time
15
minutesCooking time
45
minutesTotal time
1
hourIngredients
4 tbsp vinegar
4 tbsp oil
5 cloves garlic (minced)
1 tbsp ground cumin
2 tsp ground coriander
2 tsp smoked paprika
2 tsp sumac
2 tsp chilli powder
1 tsp chilli flakes
3 chicken marylands
3 tbsp coriander & mint chutney
1/2 tsp apple cider vinegar
1 tsp caster sugar
1 tsp salt
Directions
- Preheat oven to 250C.
- Prepare the chicken marinade: vinegar, oil, garlic, cumin powder, coriander powder, smoked paprika, sumac, chilli powder, chilli flakes, and salt.
- Rub the chicken with the marinade. Set in the fridge for at least 45 minutes.
- Line a baking sheet with foil and place the chicken on it.
- Place the chicken on the middle shelf of the oven for approximately 7-8 minutes until well browned on top.
- Turn the oven temperature down to 180C (fan-forced) and continue to bake for a further 35-40 minutes. Use a meat thermometer to check that the internal temperature of the chicken reaches 63C and juices run clear when pierced next to the bone.
- Remove the chicken from the oven and rest for 5-10 minutes before serving.
- For the quick “Zhoug”, mix the green chutney with apple cider vinegar, and sugar. Refrigerate until ready to serve.
- To serve, drizzle the chicken with Zhoug and serve the remainder on the side.
Notes
- This recipe is inspired by Linda’s charcoal chicken from Masterchef AU.
