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Meat
Easy
5 Servings
Allergens 
No Allergens specified
2 Hours, 30 Minutes
Diets
Since this is a fatty cut, I like to smoke it low and slow. But if you’re grilling, make sure to only cook it for three minutes per side.
1/2 cup Gefen Light Olive Oil
2 tablespoons schwarma seasoning, such as Pereg
1 tablespoon curry powder
2 and 1/2 pounds baby chicken
1/2 cup hickory barbecue sauce
2 tablespoons Haddar Brown Sugar
2 tablespoons Pereg Smoked Paprika
2 and 1/2 pounds baby chicken
2 tablespoons pastrami spice rub
1/4 cup Gefen Light Olive Oil
1 teaspoon salt
2 and 1/2 pounds baby chicken
In a zip-top bag, combine marinade ingredients. Add chicken and coat.
Marinate in the fridge at least two hours and up to overnight.
If you’ll be grilling the chicken, preheat grill to 400 degrees Fahrenheit. If you’ll be smoking it, preheat the smoker to 180 degrees Fahrenheit. Place a drip pan with a bit of water in the smoker to catch any drips and keep the air moist.
Grill three minutes per side or smoke for 40 minutes.
Photography by Chay Berger
Styling by Faigy Cohen
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