Whole chicken marinated in a vibrant mix of yogurt, garlic, baharat, and dried lime powder, then roasted until the skin is crackling crisp and the meat falls from the bone. A Kuwaiti barbecue centerpiece.
Ingredients
1 whole chicken, about 1.5kg
1 cup yogurt
4 cloves garlic, crushed
2 tbsp baharat spice blend
1 tsp dried lime powder (loomi powder)
1 tsp turmeric
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
Juice of 1 lemon
Instructions
1Mix yogurt, crushed garlic, baharat, dried lime powder, turmeric, olive oil, lemon juice, salt, and pepper into a thick marinade.
2Score the chicken deeply on the thighs and breast. Rub the marinade everywhere, including under the skin and inside the cavity.
3Cover and refrigerate for at least 4 hours, ideally overnight, to allow the spices to penetrate deeply.
4Bring chicken to room temperature 30 minutes before cooking. Preheat oven to 200C or prepare a medium-hot grill.
5Roast for 50-60 minutes, basting occasionally with pan juices, until the skin is deeply golden and juices run clear.
6Rest for 10 minutes before carving. Serve with garlic sauce, pickles, and flatbread.
Did You Know?
Kuwaiti families often marinate chicken for a full 24 hours — the patience is rewarded with flavor that penetrates to the bone.