Time: 3 hours 20 minutes
Complexity: easily
Servings: 4

A recipe for a whole chicken smoked on the indirect grill, pre-rubbed with a warm mixture of ginger, lemon zest and mustard seeds, with the remaining spices, cardamom, cinnamon and cloves, placed on the coals for flavor.
To ensure a crispy, golden-brown crust, the chicken was grilled on the hot side of the grill. When serving, the chicken is sprinkled with a mixture of parsley, sumac, and soaked onion.

Ingredients:

• 1 350 g chicken, split along the chest and lightly pounded to reduce the thickness of the carcass
• 10cm piece of fresh ginger, peeled and coarsely chopped
• 2 tbsp. l. rapeseed oil
• 1 head of garlic, cloves separated and peeled
• 1 teaspoon black mustard seeds
• Grated zest of 2 limes
• Coarse salt and freshly ground black pepper
• 10 cardamom fruits
• 5 sticks cinnamon
• 1 tbsp whole cloves
• 1 medium red onion, thinly sliced ​​into half rings
• 3 tbsp finely chopped parsley
• 1/2 tsp sumac

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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chicken, ginger root, onions, garlic, mustard seed, lime zest, cardamom, cinnamon, carnation, sumac, parsley

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Preparation:

Step 1
• Heat olive oil in a medium saucepan over medium heat. Add ginger and garlic and cook for 2 minutes, until the vegetables are softened.
  
  Add mustard seeds and cook for 30 seconds. Add 1/2 cup water and lemon zest, season with salt and pepper. Bring to a boil and cook for 1 minute. Transfer the mixture to a blender and blend until smooth, adding a little water if necessary. Let cool.
Step 2
• Rub the chicken with the mixture on all sides, including under the skin. Cover and marinate in the refrigerator for 2 to 8 hours. Remove the chicken from the refrigerator 30 minutes before cooking.
Step 3
• In a bowl, combine cardamom, cinnamon, and cloves. Cover with cold water and let sit for 1 hour, or better yet, 4 hours.
Step 4
• In a bowl, combine the red onion and 1 tablespoon of salt. Let sit at room temperature for 30 minutes. Rinse with cold water. Drain. Place the onion in a bowl, add the parsley and sumac.
Step 5
• Prepare the grill for indirect heat and preheat to high heat.
Step 6
• Drain the spices, then spread them in an even layer on the coals (if using a charcoal grill) or in a smoker (if using a gas grill). Cover the grill and let it sit for 10 minutes to fill with smoke.
Step 7
• Season the chicken with salt and pepper on all sides. Place the chicken skin-side down on the cool side of the grill, cover, and cook for 22-25 minutes, until the skin is lightly golden and faint grill marks appear.
  
  Turn the chicken skin-side up, transfer it to the hot side of the grill, and cook for another 15-20 minutes until the skin is golden brown. Flip the chicken again and continue cooking for another 8 minutes. The skin should be nicely browned and crispy, and the meat temperature in the thigh should reach 165 degrees Fahrenheit (73 degrees Celsius).
Step 8
• Place the chicken on a cutting board, cover loosely with foil, and let rest for 10 minutes before serving. Spread the onion and parsley seasoning on top of the chicken.

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