Karachi "Bam" Chicken

zahulio · May 2018

Cooked "Karachi Bam Chicken" a few weekends ago. It was delicious! One of the smartest aspects of this recipe is to reserve some of the dry rub and garnish the final dish with it - it adds a nice punch (or “Bam”!).

Recipe: https://halalpitmasters.com/2018/04/25/karachi-bam-chicken-by-kamran-rizvi-winner-of-our-2018-poultry-competition/

I followed the methods and recipe of the original cook as much as I could. Unfortunately, the butcher didn't spatchcock the chicken properly so I ended up doing chicken halves. I cooked it raised direct with skin side down for 15 minutes and then indirect skin side up until internal temp was 165. Temp on big green egg was around 350-400. I have to say: Fogo Super Premium lump have massive pieces!!!

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JohnInCarolina · May 2018

Oh man I’m definitely trying that!

HeavyG · May 2018

Looks good!

Interesting website. Bookmarked and will be trying some of those recipes myself.

Personally, I prefer chicken halves to spatchcocking. Just find them easier to deal with and maneuver/arrange on the grill and afterwards.

caliking · May 2018

That chicken sounds and looks legit!

Thanks for the link to the website. I think I see some of my future cooks coming from there

Photo Egg · May 2018

That looks really good. And great that it uses fairly basic spices. Nothing to run out and buy.

zahulio · May 2018

HeavyG said:

Looks good!

Interesting website. Bookmarked and will be trying some of those recipes myself.

Personally, I prefer chicken halves to spatchcocking. Just find them easier to deal with and maneuver/arrange on the grill and afterwards.

I agree about chicken halves. Perfect size to grab with tongs

zahulio · May 2018

Photo Egg said:

That looks really good. And great that it uses fairly basic spices. Nothing to run out and buy.

That's what I like about it too. Most of the other recipes on our blog require ingredients not available in usual grocery stores.

zahulio · June 2018

Karachi Bam chicken wings. I used the same marinade as above. Cooked indirect on my XL BGE for about an hour with pecan wood chunks

Legume · June 2018

Those look great - I need to make a batch

bluebird66 · June 2018

That looks so good!

zahulio · June 2018

Made too many of those wings so had leftovers. Last night, I patted with butter and reheated in the oven. Then tossed with Frank's hot sauce. These were even more delicious thank the original! Layered flavors: hot sauce, then smokiness, then tandoori

Theophan · June 2018

WOW those look good! Mouth watering! Belongs in a magazine!

zahulio · June 2018

Theophan said:

WOW those look good! Mouth watering! Belongs in a magazine!

Thanks Theopan!

Karachi "Bam" Chicken

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