Grilled Persian Chicken That’ll Tickle Your Tastebuds

Close-Up Shot of a Person Holding a Bowl of Grilled Chicken
Photo by Askar Abayev via Pexels

Do you love the idea of biting into a juicy piece of chicken marinated to perfection? Then a grilled Persian chicken is for you. Here’s your guide to cooking this succulent chicken that will be sure to leave your family drooling for more.


  • 4 whole chicken drumsticks
  • 4 chicken drumsticks
  • 2 chicken breasts
  • 2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon coriander
  • 1/8 teaspoon cayenne pepper
  • 1 grated lime zest
  • 1 teaspoon ground cinnamon
  • 1 teaspoon cumin
  • 1 pint grape tomatoes
  • 1 lemon quartered
  • 1 1/2 ounces plain yogurt
  • 1 1/2 teaspoons turmeric
  • neutral oil


  1. Mix the yogurt, cinnamon, cumin, cloves, coriander, cayenne, lime zest, salt, and turmeric together in a large bowl. Add the chicken to the bowl and mix until each piece of chicken is fully coated with the marinade. Transfer the chicken and the marinade to a resealable plastic bag and refrigerate for a minimum of 4 hours.
  2. Remove chicken from the fridge 30 minutes before cooking. Meanwhile, thread the tomatoes and lemon wedges onto skewers. Brush the skewers with oil and season with salt and pepper.
  3. Preheat the grill for 5 minutes on a medium-high heat. Brush any excess marinade onto the grid of the grill.
  4. Grill the chicken skin-side down for 15 minutes until golden and crispy. Then flip the chicken and cook for a further 10 minutes.
  5. Grill the lemon and tomato skewers for 5 to 6 minutes until charred.
  6. Serve skewers with chicken and enjoy.