The Penultimate Cook
The F1 Championship moved to Saudi Arabia for the penultimate race. It was the first time the race had been held in Saudi and was certainly an eventful one on the new street circuit.
Surprisingly, I struggled a little to choose an F1 cook to do for the last 3 races of the season. I love middle-eastern food but wanted to do something different from what I have cooked previously and also something I could cook on the BBQ.
I came across this Djaj Mashwi (Grilled Chicken) dish, which is a very straightforward paprika-based dish, and thought it would be a good one to try.
For this cook, I used the base recipe from Recipes are Simple.
Preparation and Cook
Once again this required overnight marination. You could get away with just doing it for a few hours but the longer you marinate the more flavour your meat will take on. For the majority of my chicken cooks on the BBQ, I use chicken thighs. I think they are more forgiving when cooking them as you can overcook them slightly and they still remain nice and juicy. For this one, I used chicken breasts.
As always, I took the chicken out of the fridge around 1 hour before I wanted to start cooking. I used the SNS Kettle for this cook with the Slow n Sear. This gave me a direct and indirect area to manage the cook. I primarily cooked the chicken over the direct area of the BBQ to get that lovely chargrilled flavour but used the indirect area to move my chicken around so it didn’t burn.
Once the meat was ready (I was aiming for around 75°C) I took the chicken off the BBQ and let them sit, loosely covered with foil, for 5 minutes before slicing and serving.
This was a really nice cook. The chicken was something a little different with lots of flavour. I served it with flatbreads, an Arabian salad and a garlic yoghurt dip, all of which went really well with the chicken.
This is definitely a repeat cook!
Djaj Mashwi (Marinated Grilled Chicken)
- 2 Chicken Breasts (skinless and boneless)
- 2 tbsp Smoked Paprika
- 2 tsp Ground Coriander
- 2 tsp Dried Fenugreek
- 1 tsp Sea Salt
- 1 tsp Black Pepper (freshly ground)
- ½ tsp Onion Granules
- ½ tsp Garlic Powder
- ½ tsp Ground Ginger
- 4 tbsp Olive Oil (extra virgin)
- Start by slicing your Chicken Breasts in two and then place to one side.
- Mix all the ingredients in a bowl and then add the chicken. You need to get your hands in the bowl and make sure the chicken is liberally covered (I use food gloves for this part). Place in the fridge overnight or for a minimum of 8 hours.
- About one hour before you want to start cooking, take the chicken out of the fridge. For the cook place the chicken directly over the coals, turning fairly frequently (every 4-5 mins). In between times, replace the lid on the BBQ which they are cooking.
- Using an Instant-read thermometer, cook the chicken until the internal temperature hits 75°C. If they look like they are burning, and the internal temperature is lower than 75°C just move them to the indirect area of the BBQ.
- Once the chicken hits 75°C, remove them from the BBQ and place them on a tray or chopping board and loosely cover with foil. Allow them to sit for around 5 minutes.
- If you are doing flatbreads you can then cook these whilst the chicken is resting.
- To serve, slice the chicken and then place on the pita or flatbread and then add the garlic yogurt over the chicken. I also served these with an Arabian salad on the side.