Tabaka chicken is the national dish of the Republic of Georgia. By itself, it has a citrus cinnamon flavor. Dip it in Tkemali for added tartness.
Tabaka is the national dish of the Republic of Georgia. Tabaka chicken is a taste like none other. The zest of citrus combines with the juices, onion, dry white while, paprika, cinnamon, and brown sugar for a unique full-flavored marinade. And when the chicken is ready to serve, make sure that you have a
While the marinade reduces and cools, spatchcock your chickens so they can lay flat on the grill. Marinate for at least 6 hours, or as long as 24 hours; the longer the marinade, the richer the flavor!
The sealed grate system of the SABER® keeps fat drippings away from the fire, meaning no flare-ups. Place chicken directly on the grill grate, flesh side down. Use a salt brick or grill press to keep the chicken flat on the grill. Cook for 30 minutes per side, giving each bird a quarter turn every 15 minutes. When finished, the internal temperature should be at least 165 degrees. Use your SABER® EZ Temp Digital Thermometer to ensure your poultry is ready to eat.
The result is juicy, delicious citrus cinnamon flavored chicken with a crispy skin. Dip in the tangy rhubarb sauce for an anything-but-ordinary grilled chicken!
Yield: Serves 4 to 6
Equipment: 2 salt slabs, or 2 grill presses or bricks wrapped in foil
This recipe was featured on Steven Raichlen’s Project Smoke.
Step 1: Combine the rhubarb and water in a heavy saucepan and cook uncovered over medium heat until the rhubarb is soft and mushy, 8 minutes.
Step 2: Stir in the lemon juice, oil, garlic, coriander, salt, and pepper flakes and simmer for 3 minutes. Transfer the mixture to a food processor and process to a smooth puree. Return the puree to the saucepan and stir in the cilantro and dill.
Step 3: Continue simmering the sauce until thick and flavorful, 3 minutes. Correct the seasoning, adding salt or sugar to taste. Tkemali should be highly seasoned and tart (but not unpalatably sour). Let cool to room temperature and serve. Refrigerated, the sauce will keep for at least 1 week.