4 Serves
63 Mins
In a mortar and pestle, combine the garlic cloves with a pinch of salt and crush into a smooth paste.
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Vitamin E
2 mg / 15 mgVitamin K
411 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
84 µg / 400 µgCalcium
318 mg / 1,300 mgIron
10 mg / 18 mgMagnesium
107 mg / 420 mgPhosphorus
271 mg / 1,250 mgPotassium
931 mg / 4,700 mgSodium
665 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
5 g / 28 gSugar
1 g / 50 gSaturated Fat
3 g / 20 gCholesterol
31 mg / 300 mgCaffeine
0 mgNet Carbs
20 gAlcohol
0 g
In a bowl, whisk together the garlic paste, lemon zest, lemon juice, spice blend, chili, oil, and black pepper to create a uniform marinade.
Toss the chicken pieces thoroughly in the marinade and allow them to rest while you prepare the barbecue grill.
Once the barbecue is hot, arrange the bunches of fresh herbs on the grill grid and place the chicken on top, skin-side up.
Close the grill lid and cook for 10 minutes until the chicken begins to color, then turn the pieces and continue grilling for 20-30 minutes, turning as needed until the meat is fully cooked and slightly charred by the herbs.
12
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g
Kazakh