Charcoal-Grilled Chicken in a Spiced Marinade
Flavorful, unusual and easy to prepare! A savory marinade with spicy tomato and pepper sauce gives the chicken a rich, piquant taste, while fresh lemon juice added after grilling brings brightness. Serve with vegetables or your favorite side dish.
Updated : 14 September, 2026
Easy
About 45 min.
Ingredients
700 grams
Chicken
100 grams
Onion
25 grams
Lemon
Marinade
7 tablespoon
Adjika
5 tablespoon
Mayonnaise
1 tablespoon
Mustard
0.5 teaspoon
Soy sauce
to taste
Salt
to taste
Dry spices
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the charcoal so it is ready by the time the chicken has finished marinating. You can use packaged charcoal or burn wood down to glowing coals. Prepare the chicken and pat the skin thoroughly dry.
Step 2
Cut the chicken into large pieces. Bone-in pieces are preferable, as breast fillets can become dry and firm on the grill. Adjust the amount of chicken according to the number of servings; you can also add extra drumsticks or thighs.
Step 3
Peel the onion and cut it into pieces or rings. It is used mainly to add aroma to the marinade rather than to be served with the chicken.
Step 4
Combine all the marinade ingredients listed in the recipe. Adjust their amounts and proportions to taste, particularly the soy sauce. For a more piquant flavor, add a little more spicy tomato and pepper sauce.
Step 5
Cut the lemon into several wedges, but do not add it to the marinade. Its juice will be used after the chicken has finished grilling.
Step 6
Add the onion and chicken pieces to the marinade. Massage the mixture thoroughly into the meat and leave it to marinate for 15–20 minutes. If desired, lightly pound particularly thick pieces beforehand so they cook more evenly.
Step 7
Arrange the marinated chicken pieces on a grill basket or grate and place them over the prepared coals. Grill for up to approximately 30 minutes, turning frequently, until the chicken is browned and completely cooked through. Finish by squeezing the lemon wedges directly over the hot chicken.
Author note
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