Prep. time: 10 minutes
Marinating time: 24 hours
Cooking time: About 30 minutes, depending on the size of the chicken pieces

A traditional recipe explained by the chef of Yagaraj, 14 rue Dauphine, Paris.

Note: You could also prepare this recipe using a barbecue (grill).

Making the first marinade – 30 minutes to 1 hour (optional)

1.  Remove all the skin (essential); makes some slashes in the meat, almost to the bone, about 1 to 2 cm (1/2 to 1”) apart so that the flavors can penetrate the chicken;
2. dissolve the salt in the lemon juice; pour over the chicken in a deep dish and let marinate, turning 2 or 3 times.

Making the second marinade – 24 hours

1. Combine all the ingredients for the second marinade in a bowl;
2. remove the chicken from the first marinade; pat dry; place into the second marinade;
3. generously brush the slashes with the marinade then coat the whole chicken in the marinade; cover the container and place in the coldest part of the refrigerator for 24 hours, turning once or twice during this time.

Cooking

1. Drain the chicken;
2. cook in a tandoor, on a barbecue or under a broiler for 15 minutes on each side, and serve with the usual accompaniments.
3. Quarter the chicken or leave whole; remove as many of the small bones as possible from the carcass;