SIMPLE & DELICIOUS Grilled Whole Chicken, Without the Bones 🍗
ฝัง
- เผยแพร่เมื่อ 23 ก.ค. 2024
- Grilled chicken really doesn't get much better than this. These grilled whole chickens are 100% boneless and so juicy, thanks to their marinade and their quick cooking time. We'll be making two different marinades for these chickens that give them a unique flavour and tenderize them.
----
🙌 Support the Channel 🙌
If you enjoy our recipes and want to help us make more, then consider becoming a Patron. You can get your name in the video credits as well as some behind the scene updates / middleeats
----
🌍 Stay connected 🌍
You can reach us on instagram or facebook, and we'd love to see any recipes you cook.
➥Instagram / itsmiddleeats
➥Facebook / middleeatsyt
----
🍳 My Kitchen Equipment 🥘
(These links are amazon affiliated and help support the channel at no extra cost to you)
OXO Kitchen Scissors: geni.us/ihA8Wq
Borner Mandoline: geni.us/BPzBw
Box Grater: geni.us/d4YE
Food Processor: geni.us/2qQ9bX
Smaller food processor: geni.us/gtPJ33
My Kitchen Scale: geni.us/o3tM
Vegetable Peeler: geni.us/tiNom
Citrus Juicer: geni.us/8xWwcBB
Stainless Steel Cookware: geni.us/EsaLACR
Utensils: geni.us/Da55Vjd
Glass jugs: geni.us/QAuvNNB
Stick blender: geni.us/E2FNym
📷 My Filming Equipment 🎥
Sony a6400: geni.us/Cc7J0Nj
Sony F1.8 Lens: geni.us/5ATix6
----
0:00 Intro
1:36 How to debone your whole chicken
6:46 Making the marinades
8:56 Grilling technique
11:26 Taste test & review
----
Jacque Pepin deboning video: • Video
----
Music by Epidemic Sounds - Referral link for a free trial here
www.epidemicsound.com/referra...
----
Ingredients:
2 whole chickens 800-1000g each
Oregano Marinade (for 2 chickens):
2 Medium Onion
6 Garlic Cloves
6 Tbsp Lemon Juice
1 Tbsp Vinegar
4 Tsp Salt
2 Tsp Oregano
3/4 Tsp Black Pepper
1/2 Tsp Chilli Powder
Pomegranate Marinade (for 2 chickens):
2 Medium Onion
6 Garlic Cloves
6 Tbsp Pomegranate Molasses
4 Tbsp lemon juice
4 Tsp salt
3/4 Tsp Black Pepper
1 Tsp Chilli Flakes
----
Directions:
Debone your chickens according to the instructions in the video or in this video:
• Video
1- Blend all the marinade ingredients together in a blender until a well processed liquid forms
2- Thoroughly massage the marinade into the chickens
3- Allow them to marinate for a minimum of 1 hour but 3-12 is recommended
4- Once marinated, remove them from the marinade, and scrape off any excess marinade
5- Preheat your oven to it's hottest temperature (mine was 240c) with the grill/broiler on high and place your shelf as close to it as possible
6- Place your chicken in a grilling basket, or on a wire rack, then place that within an oven tray and make sure the chicken is not touching the tray itself
7- Put the tray in the oven with the underside of the chicken facing upwards, and cook it for about 8-10 minutes
8- Remove it and flip the chicken over, so it is skin side up, then place back in the oven for around 6 minutes more
9- Remove once the skin is crispy and browned, place on a flatbread to absorb any juices that run off.
Cooking time varies depending on your oven and size of your chicken. Use a thermometer to check the temperature of your chicken. If grilling on a charcoal or gas grill, this will take 12 minutes or less in total.
Serve with Chilli and garlic sauce from my sauce video ( • Fluffy Lebanese garlic... ), and make a quick red onion, parsley and sumac salad. - แนวปฏิบัติและการใช้ชีวิต
Glad to see you're all enjoying the recipe! Here's some more tips that make this recipe easier:
1- If your butcher can debone the chicken, it will make your life a lot easier
2- If you've just bought your chicken and it has never been frozen, you can freeze it after deboning to speed things up
3- When you need to cook more than 1 chicken in your oven, you can cook all of them on the underside at different levels of the oven, then put them in 1 by 1 for a final sear!
Finally the recipe for the chilli sauce is here: th-cam.com/video/ifOlf3COK4s/w-d-xo.html
Hope you like the recipe, and if you enjoy it consider supporting our Patreon. www.patreon.com/MiddleEats
Could be a little easier to flatten the chicken without taking the bones out, not quite the same as spatchcocking but still encourages even cooking and saves a bit of time. Lady and pups has a few vids on this
"Grab both thighs in your hands" "If the breast is particularly large" Obi, Middle Eats 2021
☺️
😅what are you doing, step-chicken
@@adil0028 everyone asks WHAT are you doing step-chicken, yet nobody asks HOW are you doing step-chicken :(
Obi I've been trying some of the most "simple-looking" recipes in order to get into cooking and every single thing I've tried from your channel is so goddamn delicious and easy to learn! You also leave space for creativity and variations that I can try on my own and I feel like that's what cooking's all about. Thanks a lot for your work!
I'm happy to have found your channel, I've been watching a lot of your videos and will try some recipes soon (probably the toum garlic sauce). I find a lot of cooking youtubers can be a bit hard to watch, as they always try to be overly funny and act unnatural which can be off putting. I appreciate your natural presentation style, clear instructions and well composed shots. Subscribed and looking forward to more quality content.
Thanks Cory! Good luck with the toum! My aim is to get as many people cooking the dishes as possible so I'm glad you're enjoying the videos
I have not yet watched the video because you just uploaded it but I want to say that I'm sure this is going to be a delicious chicken. Thank you for all the recipes.
Thanks Esther 🥰
Wow, please don't take this to mean the others weren't good, but I can really see the production value of your videos improving. Great job! And that Jacques Pepin video is amazing! The guy is such a beast in the kitchen!
No offence taken! I always try to improve each video from the last so I'm glad people see the difference. Jacques is my culinary god father, even his new videos are amazing, still working in his old age.
Obi you’re amazing. Your videos are calming.
Thanks Fouad!
Excellent channel.concise, no dumbing down & good presentation & filming.
Thanks Matt!
Thank you for your continued dedication to making Middle Eastern cuisine accessible…AND TO ALL FAMILIAR WITH THIS FOOD AND ITS ORIGINS, thanks for sharing your experiences and thoughts about Obi’s work.
No problem at all, and thank you for your support. I'd love to know your thoughts on this recipe if you try it out.
Great recipe. You are a wonderful, well organized teacher. Thank you!
THE BEST MARINADE. Simply perfect💯
I think I’ll just get my butcher to do the deboning😂
Exactly what I thought. it probably would take me more than half an hour for one chicken, the butcher does it for free and I get the carcasse, too.
Haha yeah, I thought it was important to show, but if your butcher can do it then definitely take the shortcut!
@@MiddleEats I agree that it is important to show. One just has to remember that you already had some practice and that there is a chance that we mortals will produce something that looks more like a rag rug :-).At least that's what happened when I deboned a duck, and I even removed only the spine and ribs, leaving the leg and wing bones.
@@natviolen4021 whole chickens are cheap because there is no work in them (among other reasons up the supply chain), if they need to be deboned it would add to the price either through the loss of weight raising the price by kg\lbs or some kind of flat charge for the labour, that said most butchers will either do it for you because you're a good customer or realise that it's easier to just do it than it is to explain why your chicken has now increased in price.
@@lukepaping In my part of the world it's called customer service.
Every one should try this dish it’s very flavorful ams juicy😋
Absolutely!
Super like from one of your biggest fans here in Egypt.
Thank you!
you are the goat. haha took me over an hour to debone the chicken first time. luckily my butcher is happy to do this for me. deboning was tough, but I'm sure with practice, it would become a lot quicker.
thanks for the delicious flavours and cooking methods.
you are so underrated, let us know what we can do to help boost the channel further ;)
Positively fantastic videos and recipes Obi! Please keep up the great work.
Glad you enjoyed it! Hope you try it out sometime
Thank you, thank you and thank you one million of times, I do love your recipes and your directions! You awesomely an amazing teacher!
This 🐥 looks so delicious! Thank you guys!
Absolutely! Thinking of making it again in a few days
Looks amazing!!!
My Friend! I can't wait to give this a try!
Obi, you always impress us with your delicious recipes!
I really wanna try that...looks fun and delicious
I really like your videos Obi - makes delicious ME food so accessable to the home cook. Keep up the good work!
It looks delicious, I have to try it!
I just made your Muhmmara recipe on Saturday for my birthday. It was really delicious!
You are my new favorite cooking channel. What a good personality
I was already very fond of your channel. Now, you've recommended my go-to chef for techniques, Pepin. I have a crush. Keep it up!
Thanks so much, this is so detailed. I hope I got courage to try it and do it I want to try deboning a chicken once.
looks amazing
thanks obi
No problem!
Literally the best cooking channel on YT.
Great video, glad I found your channel
Nicely done!
I love it you are not afraid of garlic!
Keep up the great work, awesome channel and beautiful food!
Thank you!
Amazing!
I wish I could upvote this video twice. This is a genius way to fix chicken or any meat. When you placed it directly on the flat bread to let the bread absorb the flavor you sold me as a subscriber.
Great stuff man ❤️
Thank you Obi...This is very rich in flavor, love the idea of putting in flatbread that is soaked will all the juices.... I would be buy the deboned chicken from the supermarket. 😊
I wish I could get deboned chickens from the supermarket, it would save a load of hassle. Glad you liked the video Hussam!
Awesome Thankyou !!
No problem!
I grew up in Qatar so discovering your channel has blessed me with a load of nostalgia from my years enjoying authentic Middle Eastern food. Thank you for all these incredible recipes! :)
Glad you're enjoying the videos, and they're able to help you relive those memories!
Great video!
IWILL TRY IT SOON .
bro, you literally make all my childhood recipes
I would love to hear more about uses for za'tar, sumac, tahini and yogurt to build my understanding of them in your cuisine.
Sir, you are amazing. Thank you very much for sharing your wonderful recipe. It will be my favourite from now on. Looking forward to seeing more great ideas / recipes from you.
No problem! Glad you enjoyed it!
Wow, I used your deboning technique and I don't think I'm ever buying chicken in individual parts again. I never realized it was this easy or fast!
Wow awesome video thank you. When it’s done did you cut into bite size pieces or does it put apart easily?
Ahhhhh 🤤 mouth was absolutely watering over those slow shots at the end ! Always wanted to try this but seemed kinda intimidating, you make it seems so doable though :)
That looks delicious. In addition, the pomegranate marinade looks amazing.
By the way, I was wondering if you’d had a recipe for imam bayildi that you'd be willing to do a video on.
I'll support you. Practically anything from Ottoman cuisine is delicious.
I haven't worked on an Imam Bayildi recipe yet, but hopefully I'll get some time for it soon!
@@MiddleEats That's understandable. Actually, while I'm thinking about it, could I make another suggestion? I would love to see a dukkah recipe also, and something that describes it's uses.
I feel like I should apologize for asking so much.
Omg that looks sooo good. I wish I could find whole small chickens where I am
Oh wow, I MUST make this. I made your shawerma last weekend and that chilli sauce is divine, too!
I hadn't made the sauce in a while so I forgot how good it is. Hope you like this as much as the shawarma!
@@MiddleEats I do love a grilled chicken!
Nice!
nice job again. The flattening gadget is an awesome tool. great recipe. thanks.
The basket? Did I miss a gadget?
Thanks Ron! Yeah the basket is amazing, it saves a lot of hassle when flipping the chicken!
@@MiddleEats it's a must for grilling fish as well. Without one it breaks and sticks.
I feel i attended food lesson thank u sir❤❤❤🎉
pineapple has a similar meat tenderizing effect. i like to make a sweet and spicy marinade for my chickens
Yes Pineapple and mangoes are rich in proteases
It does indeed, but pineapple is a lot stronger. 1 hour is sufficient for that
@@MiddleEats true, it us a lot stronger. It will completely destroy a steak. It's good if you don't want to wait over night lol
Excellent de-boning tutorial! I was wasting a bit of time with my method
Dear Middle eats, are there any cookbooks you would recommend? I really like your videos and have loved trying a few of them! With kinds regards, Beau
For middle eastern food, check out Joudie Kalla, Claudia Rhoden, and the book "The Turkish cookbook"
@@MiddleEats I think your fans are already expecting your first book! 🧑🍳 📚
Alright you earned a subscriber and a bell icon set to ALL
Yeah! Looks/sounds delicious. Well done!
There are always things to improve or things people want to do differently because of thier own taste. But simply because I never prepared chicken in this specific way I will do a "copy exact".
And just because you referenced Jacques Pépin's video about de-boning a chicken, you got a new sub :) I did Ballottines his way before...
Keep going...
AMAZING
Thanks
I cooked the oregano version, tasted amazing.
I used this marinade on chicken legs (too lazy to debone lol) and cooked them in my airfryer (400 for about idk 15-25 min can’t remember) it was FANTASTIC! Def will be repeating this. I wi try the pomegranate molasses marinade next time.
I don't see myself deboning, but I will defiantly try your marinate tips & tricks.
my all time favourite way to eat chicken I always have to go out to eat it, Ill try making this recipe instead!
My favourite dish of all time......djaj alfaham
I watch all of your videos carefully and completely. I will definitely try this recipe. Thanks a lot for the detailed explanations. Much love from Kerala, India. Waiting for more recipes 🥰
Thanks, send me some photos bwhen you try it
@@MiddleEats of course 👍🏾🥰
Nice
Ive been looking for this recipe for so long. How do you make the red sauce though?
He has a recipe for "spicy chilli sauce"
I believe its this one.
th-cam.com/video/ifOlf3COK4s/w-d-xo.html
I've added the link to the pinned comment!
@@thephattones Thank you
@@MiddleEats Ive looked at the video but I wont be able to make it. In my country its impossible to get those peppers fresh.
Absolutely delicious . Tried it many time in restaurants.but I'll give it a try myself . Of course will let the butcher do hard frist part .
Hahaha good point. The butcher will save you all the hard work!
Woe betide the butcher that deprives me of the Pearson's nose! My favourite Lebanese style chicken. Thanks for the tutorial Obi, will definately chuck this one on the braai, and the marinade will be frozen along with the carcass for an absolutely banging stock for a follow-up dish!
Good hint on freezing the carcass. I'd be cautious about freezing the marinade though unless the chicken is kept in the fridge the whole time.
middle east grilled chicken is on a whole other level
Man I absolutely love your channel. Can you put a link for the grill you're using in the oven? I have a similar one but I can't remove the handle which is impossible to use in the oven. Thanks!
Subbed.
Naghmieh Batmanglij's Food of Life has a wonderful chicken marinade that has become my go-to. For 1 whole chicken, add about 2 tbsp sumac, 2 tbsp capers, 1/4c pitted and chopped dates, 3 Tbsp pomegranate molasses, 1 squeezed lime. When cooked over a charcoal barbecue it gets a deep red color reminiscent of a slow hickory smoke, and it's sweet, salty, tangy, and incredibly satisfying.
"I gave my love a cherry'
it had no stone'
I gave my love a chicken'
it had no bones"
Mashallah
What blender are you using to blend the marinade? We've been looking for a large enough food processor that can also double as a stick blender and it looks like yours is
I haven't heard of grilling a boneless chicken but I do know about marinating chicken pieces in an pureed onion sauce - it's magical as a tenderizer and flavour enhancer. I assume this is an Egyptian recipe?
What size grill basket do you use?
damn it obi...you always make me soooo hungry at the end of each video 😂😂😂....looks soo delcious
Haha well let's just say I was due to have dinner after that video and instead I ate the whole chicken.
This is a dish we would eat the hell out of in America! Excellent video!
This guy knows good chicken, i can see it! Never trust a skinny chef!
Controversial i know but after funding this channel 1 week ago I'm now having an middle Eastern themed Christmas meal.
The marinade is similar to the El Pollo Loco marinade. Keep all your ingredients but omit the onion, add a cup of pineapple juice and serrano peppers and you will have the best marinade for chicken. Overnight marinade is a must for this.
Adam has his white wine
Obi has his pomegranate molasses
I've got to sort out a quick pickle of sort too!
Can i've the grilling basket link please?
Will try this... how about using preserved/salted lemons (Moroccan style) blended in the marinade? Extra fermented umami!
Oh that's a good one! I'd have to try that!
Hey Obi, can you please make a recipe for Egyptian Koshari? It looks like a very good vegan recipe but i wanna see how you make it before i try it. Cheers from Italy!
He has already made a video about koshari, check the channel and you'll find it.
@@wafaashawky9970 yeah thx i found it
Hey Leonardo, already done. Check out the past videos.
how TF is it possible to debone a chicken without making it looking like a carcrash.
Just like I did. It takes some practice but the important thing is to slowly work your way around the joints and when you've done it once you'll get the hang of it.
Practice, you'll get it after a few chickens. A proper sharp boning knife does help though, just less messing about if your knife is razor sharp.
Hi Obi
Can you please do a video on lebanese charcoal chicken recipie. I cant find the authentic one anywhere.
Thanks
I watch your videos and would like to make some of these dishes. Are the recipes available somewhere?
They're in the description box of the videos
What would be the US equivalent of the “chilli powder” called for in the oregano marinade? Cayenne (spicy)? Sweet paprika (mild)?
Imagine being a sentient chicken and watching this
Where to buy those grills?
Hey Bro! amazing video. Since I left Dubai I miss lamb kebab, the cube shaped ones. can u share a recepi for that please and if u can , can u please let me know what cut of meat is used for those skewere. Thankyou much 😍
can you please do a beyti kebab next!
Try Gajar Ka Halwa or Spinach Fatayer
Never heard anyone refer to this as Musahab, that's usually what we call pulled chicken.
Just found this channel recently and love the videos, keep up the good work! I was wondering if you would be interested in covering chicken or lamb mandi from Yemen as it is one of my favourite Arab dishes. Much love
Thank you! Absolutely, I'd love to! I've just been a little busy to do in depth recipe development recently.
you did the cuore di cioccolato handwave at 11:33, didnt you? XD