Smoky Charcoal-Grilled Persian Chicken (Morgh Zoghali)

Cut the chicken breast into evenly sized cubes to ensure uniform cooking.

Heat 2 tablespoons of vegetable oil in a wide pan over medium heat. Add the chopped green chilies and minced garlic, sautéing for about 30 seconds until fragrant.

Add the chicken pieces to the pan and cook, stirring occasionally, until they turn opaque and begin to lightly brown.

Continue cooking until the chicken is lightly golden and releases some of its natural juices.

In a separate bowl, mix the yogurt, mayonnaise, vinegar, chopped cilantro, and mint until smooth and well combined.

Season the chicken with salt, then pour the herb yogurt mixture over the chicken. Gently stir until all pieces are evenly coated.

Lower the heat to low. Shape a small piece of aluminum foil into a shallow bowl and place it carefully in the center of the pan.

Heat the charcoal directly over a gas flame until it is glowing red. Using tongs, place the hot charcoal into the foil bowl and drizzle 1 tablespoon of vegetable oil over it.

Immediately cover the pan with a tight-fitting lid, turn off the heat, and allow the chicken to smoke for 3–4 minutes.

Remove the lid, discard the charcoal carefully, and serve the chicken hot with flatbread or steamed rice.