Afkhad Dajaj Meshwiyeh
August 5th, 2010
Afkhad Dajaj Meshwiyeh means grilled chicken thighs, I’ll share with you the marinade which I always use for grilled chicken, I served the chicken with homemade Arabic flat bread, fattoush khudar I/fattoush khudar II, French fries, and kraim ath-thoum.
Let’s make Afkhad Dajaj Meshwiyeh:
1. Wash and dry chicken thighs, remove any large areas of fat and trim off excess flaps of skin, but leave the skin on for grilling.
2. Prepare marinade, in a ziplock bag mix tomato paste, Dijon mustard, mixed spice, garlic powder, ground sweet paprika, balsamic vinegar, lemon juice, and salt.
3. Add chicken thighs and turn to coat, then add olive oil and turn the chicken again to coat.
4. Place in the refrigerator and allow to marinate for 24 hours.
5. Next day, heat charcoal grill, place chicken thighs on grill, cook on both sides until the chicken cooked through, you are looking for no pinkness in the meat, and juices that run clear (not red or pink). If in doubt, grill for an extra couple of minutes, I don’t know how long it takes because I don’t look at time when grilling, I know the chicken is done by testing it.
6. If you don’t want to use charcoal grill, so you can use electric grill like I did in this picture.
7, 8. When the thighs are done, transfer it to a plate lined with Arabic flat bread.
9. Serve with Arabic flat bread, fattoush khudar I/fattoush khudar II, French fries, and kraim ath-thoum.
Afkhad Dajaj Meshwiyeh
From: Family Recipe / Servings: 4 – 5 People
PDF Text Only / Print With Images
| 1000 g chicken thighs with skin and bones 1/4 cup tomato paste 1 tbsp Dijon mustard 4 tsp mixed spice 1 tsp garlic powder 1 tsp ground sweet paprika 2 tbsp balsamic vinegar 2 1/2 tbsp lemon juice Salt 4 tbsp olive oil To Serve Arabic flat bread Fattoush khudar I/ French fries |
Wash and dry chicken thighs, remove any large areas of fat and trim off excess flaps of skin, but leave the skin on for grilling.
Prepare marinade, in a large bowl mix tomato paste, Dijon mustard, mixed spice, garlic powder, ground sweet paprika, balsamic vinegar, lemon juice, and salt. Add chicken thighs and turn to coat, then add olive oil and turn the chicken again to coat. Place in the refrigerator and allow to marinate for 24 hours. Next day, heat charcoal grill, place chicken thighs on grill, cook on both sides until the chicken cooked through, you are looking for no pinkness in the meat, and juices that run clear (not red or pink). If in doubt, grill for an extra couple of minutes, I don’t know how long it takes because I don’t look at time when grilling, I know the chicken is done by testing it. If you don’t want to use charcoal grill, so you can use electric grill like I did in this picture. When the thighs are done, transfer it to a plate lined with Arabic flat bread. Once the chicken is cooked, transfer it to a plate lined with Arabic flat bread. Serve with Arabic flat bread, fattoush khudar I/fattoush khudar II, French fries, and kraim ath-thoum. |
Notes and Tips
Mixed spice is a blend of spices that I prepare at home by grinding these spices using coffee grinder, the spices are (cinnamon sticks, nutmeg, cardamom seeds, allspice berries, and black peppercorns).
Thank you Dimah. Looks very delicious. However I have never succeeded to bbq chicken cause it is not well done cooked inside, especially chicken thighs. How do I do to grill them well without burning them and without them being pink inside??
miammm , delicious!!!
It looks delicious, your photos are really wonderful.If you won’t mind I’d love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it’s all set, Thanks!
Wonderful marinade and recipe! I love the simple and delicious meal of chicken and fries and toom!
Abboud: Thank you for the comment! chicken needs to cook slowly to ensure it’s cooked through without burning the surface, try to grill the chicken on medium or low heat and this will allow you cook your chicken thoroughly.
grazi: Thanks!
Alisa: Thank you for coming by! I’ll check that :)
tasteofbeirut: Thank you so much!