- 2 small whole size chicken (broiler).
- ½ cup yogurt.
- ¼ cup lemon juice.
- 2 tbsp vinegar.
- 2 tbsp corn oil.
- 1 tbsp onion powder.
- 1 tsp garlic powder.
- 1 tsp ginger powder.
- ½ tsp ground galangal.
- ½ tsp ground cumin.
- ½ tsp ground cinnamon.
- ½ tsp ground sweet pepper.
- ¼ tsp turmeric.
- ¼ tsp ground cardamom.
- ¼ tsp ground lumi (dry lemon .
Directions:
1- Put each chicken on its back and cut the backbone lengthwise with a sharp knife or chicken scissors, and open it firmly with the hands so that it is spread out as much as possible.
2- Place all other ingredients in a deep bowl, and mix well until combined.
3- Lift the skin from the top of the chest, the open back, and at the legs, and put an amount of the seasoning mixture under the skin and rub it by hand until it is spread out below, then spread the rest of the mixture on the chicken completely on both sides.
4- Cover the chicken with cling film, and leave it in the refrigerator for at least two hours, preferably until the next day.
5- Preheat the oven to 280 degrees.
6- Remove the chicken from the refrigerator, separate each chicken and place it between two layers of metal mesh for a double grill, and close it tightly.
7- Place a large baking tray with high sides filled with a boiling water on the bottom of the oven.
8- Put the grid rack in the middle of the oven, put the chicken grills on it, and leave it in the oven for an hour, taking care to turn the chicken grills on the other side every 15 minutes until the chicken is grilled well from all sides.