How to Marinate Charcoal Chicken in a Restaurant

توابل فراخ ع الفحم - Charcoal chicken seasoning

Ratios by number of chickens

Chickens	Seasoning	Water
10	555 g	1.2–1.4 L
25	1.390 kg (one ready pack)	3–3.5 L
50	2.780 kg (two packs)	6–7 L

The seasoning is already salted: add water only.

Step by step

Optional: soak the chicken in our off-flavor neutralizer to remove the raw smell, then rinse.
Butterfly the chicken (remove the backbone and open it flat) so it cooks evenly over the coals.
Dissolve the charcoal chicken seasoning in the water.
Add the chickens and marinate for 24 hours in the fridge, turning several times.
Grill over charcoal, turning often.

Grilling without burning

The blend is made for direct grilling, so it gives a rich taste under the charcoal aroma without burning quickly. A flattened chicken cooks faster and more evenly. Many grill cooks keep one hotter side for colour and one gentler side to finish cooking. Turn often and make sure the meat is fully cooked at the bone before serving.

Keep the taste the same on every shift

Write the ratio on a recipe card at the prep station: number of chickens, seasoning weight, water and the time the marinade started. Any cook on any shift then knows when the chickens are ready, and no chicken goes on the coals before its 24 hours. With several branches, the same card and the same pack keep the taste identical everywhere. Because the dose is counted per chicken, costing a plate is simple too.

Mistakes to avoid

Shortening the 24-hour marinade.
Adding salt: the blend is already salted.
Using less water than the ratio.
Grilling whole, unopened chickens: the skin burns before the inside cooks.

Serve with rice; our buttered rice mix is a popular side for grills. Packs: the 1.390 kg ready pack for 25 chickens, plus 1 kg and 5 kg packs and 15 and 25 kg bags.