Morgh Zoghali (مرغ ذغالی) — Persian Smoky Herb-Infused Chicken

• 600 gChicken breast, boneless skinless (cut into 4 cm cubes or wide strips for kebab-style pieces)
• 180 gPlain yogurt (full-fat for best texture)
• 60 gMayonnaise (adds tenderness and helps browning)
• 35 gFresh cilantro leaves and tender stems (finely chopped)
• 15 gFresh mint leaves (finely chopped)
• 12 gGarlic (finely grated (about 3 cloves))
• 20 gGreen chili peppers (finely minced; remove seeds for less heat)
• 15 mlWhite vinegar (or distilled vinegar)
• 30 mlVegetable oil (neutral oil such as sunflower or canola)
• 10 gSalt (fine salt)
• 8 gNatural lump charcoal (1 small piece, for smoke infusion)

Instructions

1. 1

   Prepare the chicken: pat the chicken breast dry, then cut into 4 cm cubes or wide strips for even cooking. Keep pieces uniform so they finish together. Place chicken in a nonreactive bowl (glass or stainless steel) and refrigerate while you mix the marinade, about 5 minutes.

2. 2

   Make the herb yogurt marinade: in a bowl, whisk yogurt, mayonnaise, chopped cilantro, chopped mint, grated garlic, minced green chili, vinegar, vegetable oil, and salt until smooth and pale green. Taste and adjust salt only if needed; the marinade should be tangy, garlicky, and herb-forward.

3. 3

   Marinate: add chicken to the marinade and mix until every piece is fully coated. Cover and refrigerate for 60 minutes (or up to 8 hours). For best texture, avoid marinating longer than 8 hours because vinegar and yogurt can soften the surface too much.

4. 4

   Bring to room temperature and preheat: remove the bowl from the refrigerator and let the chicken sit 15 minutes. Meanwhile, heat a heavy skillet or grill pan over medium-high heat for 3 minutes. Lightly grease the pan with 10 ml vegetable oil to prevent sticking and promote browning.

5. 5

   Cook the chicken: shake off excess marinade (leave a thin coating) and place pieces in a single layer. Cook 4 minutes without moving to develop charred spots, then flip and cook 3–5 minutes more. Continue turning for 2–4 minutes until the thickest piece reaches 74°C internal temperature.

6. 6

   Set up for smoke infusion: reduce heat to low. Gather the chicken pieces in the center of the pan. Place a small heatproof metal cup or a folded piece of heavy-duty foil shaped like a cup in the pan beside the chicken. Keep the pan on the burner so everything stays hot.

7. 7

   Infuse charcoal smoke indoors: using tongs, heat the charcoal over a gas flame or with a kitchen torch until it is glowing red with a thin ash layer, 2–4 minutes. Place the hot charcoal into the metal cup, drizzle 5 ml oil over it, and immediately cover the pan tightly for 3 minutes.

8. 8

   Rest and serve: uncover carefully and remove the charcoal cup with tongs. Rest the chicken off-heat for 5 minutes so juices redistribute. Serve hot; if you want a brighter finish, spoon a small amount of the reserved fresh herb mixture (not used in marinating) over the top.