Al Faham Chicken is a popular Arabic oven-baked chicken in the Middle East, which is marinated in yogurt, lemon juice, garlic, ginger, and other Middle Eastern spices. This delicious Arabic grilled chicken is best served with rice, salad, or khubz bread along with traditional sauces like garlic sauce & tahini.
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I remember last September when I visited Kuwait, my father took me to an authentic restaurant called Chicken Tikka that serves delicious Al Faham Chicken, which is very popular in Kuwait and most Arab Khaleeji countries. It is one of my favorite childhood grilled chicken dishes since it has a rich aromatic flavor and is so juicy at the same time.
The word 'Faham' comes from an Arabic word meaning 'charcoal or coal', which makes sense since the chicken is traditionally grilled over charcoal or an open flame, giving it a smoky flavor. The chicken has a charred texture like any grilled food, but it is tender and juicy on the inside. It is mouthwatering because it is seasoned with different spices like cumin, coriander, yogurt, and many others.
In this post, I'm sharing my version of the Al Faham Chicken recipe, inspired by my visit to a Chicken Tikka Restaurant. In this cooking method, I baked and broiled the chicken to achieve a charred texture, and then ignited charcoal on it to release a smoky flavor. This Arabic grilled chicken reminds me and my family back home from Kuwait which they loved it.
Recipe Ingredient
There are several ingredients you need to make Al Faham chicken recipe:
I. Marinating the Chicken
- Chicken: I am using chicken leg quarters since they are more moist and tender than chicken breast.
- Yogurt: I am using plain yogurt which will help keep the chicken moist during grilling in the oven to prevent from becoming dry.
- Lemon: The acidity from the lemon juice, along with the yogurt, will help make the chicken more tender, and add tangy flavor.
- Ginger & Garlic: During the marination process, these two herbs will add aromatic and savory flavor to the chicken.
- Salt & Black Pepper: Of course, like any meat, we need to season this Arabic grilled chicken with salt and black pepper.
II. For the Spices & Herbs
To add aromatic flavor to the chicken, here are the important whole spices I use in this recipe:
- Cumin Seeds
- Coriander Powder,
- Cloves
- Cinnamon Stick
- Fenugreek seeds
- Cardamom Pods
- Cloves
Herbs: In addition to the spices, I am also using coriander leaves, red onion, ginger and garlic to further enhance the flavor and aroma of my chicken
Tomatoes: The tomatoes will add mild sweetness, tanginess, reddish color and moisture to my marination
Vegetable Oil: This will help bind the flavor of the marinade, and coat the chicken evenly.
Lemon Juice: This will add acidity flavor to the marinade.
What to serve this grilled chicken with?
When I am eating my Al Faham Chicken or any arabic grilled chicken, I like to pair it with either Arabic basmati rice or flatbread. Because this is an Arabic Khaleeji recipe, I like to serve it with my Emirati Khameer Bread or Kuboos.
Of course, the serving of this recipe is incomplete without salads and condiment sauces. I love to serve it with my homemade Arabic Salad and Yogurt Garlic Sauce. Additionally, you can also serve this with tahini and any spicy sauce you like.
What you need to do first before cooking?
Before grilling the chicken, it is important to marinate it first to help absorb the flavor and tenderize the meat.
Firstly, I made a shallow cut or "scoring" on the surface of the chicken. With this technique, my marinating sauce will penetrate deeper into the meat, enhancing the flavor and aroma.
Next, I combined the chicken with plain yogurt, minced garlic & ginger, salt, and black pepper in a large bowl. Once you mix it gently, let it marinate for 30 minutes to 1 hour, and set it aside.
Cooking Instruction
I. Grounding the Whole Spices
- I toasted the spices in the pan for few minutes until it releases smoky aroma. After that, I transferred into the grinder to make into a powder. Set it aside.
II. Making a Marinade Sauce
- To make a marinade, I added the tomatoes, red onion, minced garlic & garlic, coriander leaves, lemon juice, and vegetable oil in a large food processor.
- Next, I transferred the ground spices into the food processor. Switch on the power and wait till it turns into a marinade sauce.
- After that, I combined and gently mixed the marinade sauce with my marinated yogurt chicken.
III. Oven Grilling the Chicken
- To oven grill the chicken, transfer the marinated chicken to the baking tray.
- Firstly, I preheat the oven to 200 C or 400 F for a few minutes, before placing it in the oven. I baked it for 20 minutes first, and once it released its juice, used it to baste on the chicken, and then continued baking for 15 more minutes.
- After that, I placed it in the upper rack of the oven. I basted it again and broiled it for 5-10 minutes to achieve a charred texture. Once done, I transferred to the plate.
How to get a smoky flavor?
To release a smoky flavor, I ignite charcoal directly over an open flame, then place it in the center of the same plate as the chicken. Adding hot oil to the charcoal releases smoke, which is then evenly distributed by covering the plate with a lid. This method imparts a smoky flavor to the chicken without requiring a charcoal grill.
Variation
Here are my other variations of grilled chicken from around the world that you can make at home:
- Chicken Inasal- Bacolod Chicken Inasal is a Filipino grilled chicken marinated in a tangy sauce, basted by annato-infused oil to add flavor and texture.
- Roasted Herb Chicken- This is an oven baked chicken which has a combination of Asian and Middle Eastern spices and herbs.
- Piyanggang Manok- This is a Filipino coconut charcoal chicken that is simmered in coconut mill followed by oven-grilled
Troubleshoots and Questions
There are 3 possible reasons why your chicken is dry:
A. When cooking the chicken in the oven, it should be at only 200°C / 400°F. Baking at a higher temperature might result in the chicken having a drier texture. Also, do not broil the chicken for more than 10 minutes.
B. When oven-baking the chicken, you need to baste or brush it with the marinade juice that is released during the baking process. This is my technique: Bake for 20 minutes, then baste. Bake for another 15 minutes, then baste again. Broil for 5-10 minutes or until achieving a charred texture. This will help maintain the moisture of the chicken.
C. You need to marinate the chicken for at least 30 minutes to 1 hour, and you must use a sufficient amount of yogurt and lemon juice to tenderize the meat.
One common reason is that you haven't added enough salt to season the meat. Here's my tip: when the chicken is baked in the oven for 20 minutes, it will release its juices. Combine 1 teaspoon of salt with the marinade juice in a cup before basting the chicken. I've used this trick many times, and my chicken is overwhelmingly flavorful.
Absolutely. Just transfer the grilled chicken in the airtight container or freezer bag before storing in the freezer. It can last in the freezer for up to 3 months.
You can use the oven by preheating it to 180°C and then bake the chicken for 15 minutes.
Another option is to use the microwave. Set it on medium power for 1-2 minutes, or until it is hot enough.
📋 Recipe Card
Al Faham Chicken Recipe
Equipment
- 1 Oven To bake and broil the chicken
- 1 Food Processor To make marinade sauce
- 1 Grinder To grind the spices
Ingredients
Marinating the Chicken
- 3 pieces of chicken leg quarters
- 1 cup of plain yogurt
- 2 tablespoon of lemon juice
- 1 teaspoon grated ginger
- 1 teaspoon grated garlic
- 1 tablespoon salt
- 1 teaspoon black pepper
For the Spices & Herbs
- 1 teaspoon of Cumin Seeds
- 1 teaspoon of Coriander Powder
- 6 whole Cloves
- 1 small Cinnamon Stick
- 1 teaspoon of Fenugreek Seeds
- 3 Cardamom Pods
- ½ cup of Coriander Leaves
- 1 large Red Onion
- 5 cloves of grated Garlic
- 1 teaspoon of grated Ginger
- 1 Large Tomato
- 3 tablespoons of Vegetable Oil
- 3 tablespoon of lemon juice
Instructions
Marinating the Chicken
- Make a shallow cut on the surface of the chicken to allow the marinating sauce penetrate deeper into the meat.
- Next, combine the chicken with plain yogurt, minced garlic, minced ginger, salt, and black pepper in a large bowl. Mix it gently and let it marinate for 30 minutes to 1 hour to absorb the flavor.
Grounding the Whole Spice
- Toasting the spices in the pan for a few minutes until they release a smoky aroma. Afterward, transfer them to a grinder to make into a powder. Set it aside.
Making the Marinade Sauce
- To make a marinade, add the tomatoes, red onion, grated garlic, grated ginger, coriander leaves, lemon juice, and vegetable oil in a large food processor.
- Next, add the ground spices into the food processor. Switch on the power and wait until it turns into a marinade sauce.
- Next, combine the marinade sauce and gently mixed it with the marinated-yogurt chicken.
Oven Grilling the Chicken
- To oven grill the chicken, transfer the marinated chicken into the baking tray.
- Preheat the oven to 200°C or 400°F for a few minutes before placing the chicken in the oven. Bake it for 20 minutes initially, then use the released juices to brush onto the chicken, and continue baking for an additional 15 minutes.
- Baste the chicken again and then place it on the upper rack of the oven. Broil it for 5-10 minutes to achieve a charred texture. Once done, transfer it onto a plate.
- To release a smoky flavor, ignite charcoal directly over an open flame, then place it in the center of the same plate as the chicken. Add hot oil to the charcoal to releases smoke, cover the plate with a lid to allow the smoke to distribute evenly. This method will add a smoky flavor to the chicken without requiring a charcoal grill.
- Serve it with either basmati spiced rice or pita bread, and yogurt garlic sauce
Video
Notes
- For important tips regarding why the chicken is dry or under-seasoned, please look at the troubleshooting and question section in the post.
- To reheat the chicken, you can use either the microwave or oven.
- Store the leftover chicken in an airtight container in the freezer to last longer.
- Use charcoal to add a smoky flavor to the chicken.
This chicken was so tender and delicious! It made a great main dish for my last family meal!
This looks amazing! I can't wait to make it this weekend! Thank you for sharing this awesome recipe!
So much flavor in this marinade! We made the marindade this am, and can not wait to try the chicken once cooked today!
This chicken was easy to make. Loved the spices used here and brought out the flavors of the chicken. Totally making this again to meal prep for lunch!
I've never heard of Al Faham chicken but I"m so glad I tried it! It came out so tender and flavorful!