Grilled Boned-Chicken

One of my favorites and one of the simplest recipes ever.

All what you'll need:

• 1 complete chicken.
• Salt (depends on the salt's quality, but if it's high quality salt, then it's about 1.5 small spoons of salt per one medium size chicken, or you can always taste the sauce before you use it over the chicken).
• 3 big spoons of chopped Onion (either fresh or use powdered onion instead).
• 1/2 small spoon of Turmeric (Aka كركم).
• 1/2 small spoon of Black pepper.
• 1 big spoon of chopped garlic (or powder garlic as well) just if preferred.
• 3 big spoons of vinegar.
• 1 small spoon of Thyme (Aka زعتر)
• 5 pieces of Elettaria (Aka الهيل or الحبهان)

To make Tahinh salad, you'll need:

• 5 big spoons of Tahinh.
• 5 big spoons of water.
• 1 small spoon of vinegar (if preferred).
• 1 big spoons of garlic powder (or use 2 spoons if fresh one).
• 1/2 small spoon of table salt.
• 1/2 small spoon of chopped onion (if preferred).
• 1/4 small spoon of black pepper.

I'll start first with how to do the Tahinh salad as it's easier, what you'll need is to add all the components together in a deep dish and start working out with a fork in the solution and moving in circles until you make one homogeneous fluid (you can add more water or put less water depends on how you want the salad to be).

Now to the main dish itself, first wash the chicken very well, and cut it into two halves starting from the neck till the bottom of the chicken as shown in the photo:

Then use a good cleaver to cut each half but not completely, just enough to break the bone and leave about 10-15 cm between each cut as shown in the photo here:

The next step is to add the salt + the onion + the turmeric + the black pepper + the garlic + the vinegar + the thyme + the elettaria

And put them together very well then add them to the chicken (if you're using a small container like the one below, you can add water as well to be able to correctly distribute the spices correctly:

Cover the chicken and leave it in the fridge for at least 6-12 hours (the recommended time is at least 12 hours).

Now you can use any grill you want, I used fire grill and this was the final result:

Next time I'll post either how to do Turkey Bashamel Pasta with 4 cheeses or how to do Kabab Hala (a kind of kabab but it's using pots instead of doing it directly over the grill, it's much easier to be done).