Madhbi — Print Recipe — The Culinary Codex

Chicken marinated in a simple blend of salt, lemon, and spices, then grilled on flat heated stones until the skin is charred and crackling while the meat stays juicy. This Bedouin technique produces unforgettable flavor.

Ingredients

1 whole chicken (1.5kg), butterflied
Juice of 3 lemons
4 cloves garlic, crushed
1 tsp salt
1/2 tsp black pepper
1 tsp cumin
1/2 tsp turmeric
2 tbsp olive oil
Flatbread and salad for serving

Instructions

1 Butterfly the chicken by cutting out the backbone and pressing it flat. Score the flesh deeply with a sharp knife.
2 Mix lemon juice, garlic, salt, pepper, cumin, turmeric, and olive oil. Rub the marinade into every cut and crevice of the chicken.
3 Let the chicken marinate for at least 30 minutes, or up to 4 hours in the refrigerator for deeper flavor penetration.
4 Heat a flat stone or cast iron griddle over medium-high heat until very hot. Place the chicken skin-side down on the surface.
5 Place a heavy weight on top of the chicken to press it flat against the hot surface. Cook for 15 minutes until the skin is deeply charred.
6 Flip and cook the other side for 12 minutes until the chicken is cooked through with crispy skin. Serve with warm flatbread and a fresh salad.

Did You Know?

Traditional madhbi was cooked on stones heated by desert campfires, and some Saudi restaurants still use this ancient method to produce an authentic smoky char.