1. 🧂 INGREDIENTS (Serves 4–6)
- 1.5–2 kg chicken pieces (thighs, legs, wings), skin-on
- 3–4 tbsp animal fat (lard or tallow) or high-heat oil
- 2 tsp coarse salt, 1 tsp freshly cracked black pepper
- 4–5 garlic cloves, crushed
- 1 tsp smoked paprika (optional) for color and warmth
- Charcoal or hardwood embers for hot smoking
- Long skewers for shashlik
2. 🔪 PREP & SEASON
- Pat the chicken dry to help the spices and smoke adhere.
- Rub fat or oil all over the pieces.
- Season generously with salt, pepper, and smoked paprika.
- Press crushed garlic onto each piece for added aroma.
- Allow the meat to rest at room temperature for 15–30 minutes—this helps flavor penetrate.
3. 🔥 BUILD THE SMOKE FIRE
- Ignite charcoal or hardwood in your grill or firepit.
- Let it burn down to bright, glowing embers—no direct flames to avoid burning.
- Scatter a few wood chips (fruitwood, oak) over the embers for aromatic smoke.
4. 🍗 SMOKE & GRILL
- Thread chicken pieces onto skewers, leaving space between them.
- Place skewers above the embers—ideally 10–15 cm away.
- Embrace the gentle smoke and sizzle as the chicken cooks.
- Roast for 25–35 minutes, turning every 5–7 minutes for even browning and smoky flavor.
- Baste occasionally with extra fat to keep skin shiny and moist.
5. 🥄 REST, SLICE & SERVE
- Once the chicken is golden-brown, tender, and smoky, remove skewers.
- Let them rest for 5 minutes—this locks in juices.
- Serve straight from skewers or slide onto a platter.
- Pair with:
- Rustic flatbread or lavash to soak up juices
- Pickles or fresh salad to balance smokiness
- A pot of black tea or a crisp beverage
🔥 TIPS
- Smoke, not flame: direct flame chars; embers and smoke cook and flavor.
- Fat = flavor: basting ensures moist, glossy chicken.
- Turn regularly for even cooking and caramelized skin.
- Rest before serving—it improves moisture and texture.
- Communal spirit: serve on skewers for a shared, rustic meal.
