Yaya’s Flame Broiled Chicken Recipe

Chicken is one of my favorite proteins to cook because it’s easy and affordable. But let me be honest — cooking chicken every single week can get boring.

Grilled chicken ends up tasting the same. Baked chicken lacks that smoky, deep flavor. And restaurant chicken somehow always tastes better than what I make at home.

I’ve tried marinating it, seasoning it every way possible, but something was missing. The chicken looked good on the outside but didn’t have that bold, flame-kissed taste.

Sometimes it turned out dry. Sometimes it was missing that signature char that makes food actually delicious.

Then I found this Yaya’s Flame Broiled Chicken recipe, turning ordinary chicken into a smoky, restaurant-quality meal.

This easy copycat recipe creates chicken with a smoky exterior, charred edges, a juicy interior, and deep, bold flavor that tastes just like authentic flame-grilled chicken.

If you’re tired of dry, bland chicken, stop what you’re doing and try this recipe today.

What Is Flame Broiled Chicken

Flame broiled chicken is chicken cooked directly over an open flame instead of on a flat pan.

Yaya’s Flame Broiled Chicken was added to the menu when the chain first opened in November 1985. Since that time, flame-broiled chicken has stayed the main item.

Technically, flame broiling means cooking meat over direct fire, often charcoal or gas flames. The high heat seals the outside, creating a smoky, charred layer while keeping the inside juicy.

The flavor is bold, slightly crisp on the edges, and tender in the center.

How to Flame Broil Chicken at Home

1. Outdoor Grill Method: Use charcoal for stronger smoke, gas for control. Preheat grill well. Oil grates. Cook over direct heat. Move chicken to avoid flare-ups. Close lid for even cooking.
2. Oven Broiler Method: Use top broiler for best heat. Place rack near top. Keep door slightly open. Broil at 500°F. Flip halfway. Watch closely to prevent burning.
3. Air Fryer Method: Set to 400°F. Cook 18–22 minutes. Flip once. Spray light oil for color. It gives light char without open flame.
4. Gas Stove Option: Use grill pan over high heat. Ensure good ventilation. Turn often. Cook until charred outside and done inside. Always follow safety rules with open flames.

Best Chicken Cuts for Flame Broiling

Boneless chicken cooks faster and is easier to slice. Bone-in pieces hold more moisture and often have deeper flavor. Both work well, but cooking time will vary.

Skin-on chicken creates crisp edges and richer flavor from melted fat. Skinless cuts are lighter and cook more evenly. Choice depends on texture preference.

Organic, air-chilled, and free-range chicken often have firmer texture and cleaner taste. Air-chilled chicken browns better because it has less added water.

Yaya’s Flame Broiled Chicken Ingredients

For the Chicken and Brine:

• ½ Whole Chicken (about 1½ to 2 pounds) : A whole chicken half includes both breast and thigh meat, giving you variety in texture and flavor. Alternatively, use bone-in chicken breasts, thighs, or drumsticks depending on your preference.
• Water (2 cups) : Plain tap water works perfectly for the brine base. You can also use filtered water if you prefer a cleaner taste.
• Salt (3 tablespoons) : Regular table salt or kosher salt both work well. Kosher salt has larger crystals and dissolves more slowly, which some cooks prefer for brining.
• Sugar (2 tablespoons) : White sugar balances the saltiness in the brine and helps the chicken stay moist. You can substitute brown sugar, honey, or maple syrup for a slightly different flavor.
• Yogurt (½ cup) : Plain Greek yogurt or regular yogurt adds tenderness and richness to the chicken. You can substitute sour cream, buttermilk, or mayonnaise for similar results.
• Tahini (3 tablespoons) : This sesame paste creates a creamy sauce and adds a nutty flavor. Substitute peanut butter, sunflower seed butter, or cashew cream if needed.
• Lemon Juice (2 tablespoons) : Fresh lemon juice brightens the sauce and adds tanginess. Lime juice or white vinegar can be used for similar acidity.
• Olive Oil (¼ cup) : Extra virgin olive oil adds richness and helps prevent sticking on the grill. You can substitute avocado oil or regular vegetable oil.

For the Spices and Toppings:

• Red Chillies (3 to 4 large) : Fresh red chillies bring heat and smoky flavor when grilled over flames. Substitute red bell peppers for milder heat, or dried chili flakes if fresh ones are not available.
• Butter (4 tablespoons) : Unsalted butter allows you to control the salt level in the recipe. You can substitute ghee, coconut oil, or olive oil.
• Garlic (4 cloves, minced) : Fresh garlic adds sharp, savory flavor to the butter mixture. Substitute 1 teaspoon garlic powder if needed, or skip if allergic.
• Pul Biber (1 teaspoon) : This Turkish chili flake adds mild heat with fruity undertones. Substitute red pepper flakes, smoked paprika, or cayenne pepper.
• Green Onions (4 to 5 stalks) : These add freshness and mild onion flavor when grilled until slightly charred. Substitute regular onions sliced into rings, or omit if preferred.
• Salt and Pepper (to taste) : Season the chicken just before grilling for the best flavor. Adjust based on your preference for saltiness and spice.

How to Make Yaya’s Flame Broiled Chicken

Step 1 | Debone the Chicken

Place the half chicken on your cutting board, skin side down. Use a sharp knife to carefully cut along the bones and remove them. Keep the skin on for extra flavor and crispiness. Work slowly and take your time.

If using a half chicken, place it skin side down and carefully remove the bones using a sharp knife. Keep the skin on for extra flavor and crispiness.

Step 2 | Make the Brine

Pour two cups of water into a large bowl. Add three tablespoons of salt and two tablespoons of sugar. Stir well until everything dissolves. The water should taste lightly salty.

Place the chicken in the brine and refrigerate for at least four hours, or overnight for best results.

Step 3 | Make the Tahini Sauce

In a small bowl, add ½ cup yogurt, three tablespoons tahini, two tablespoons lemon juice, ¼ cup olive oil, and a pinch of salt. Whisk until smooth and creamy.

The sauce should be thick but easy to pour. Taste and adjust salt or lemon juice if needed. Refrigerate until ready to serve.

Step 4 | Char the Red Chillies

Heat your grill to medium-high. Place the whole red chillies directly over the flame.

Let them cook for two to three minutes per side until the skin turns black and blistered. Remove them with tongs and place in a covered bowl for five minutes to steam.

Step 5 | Prepare the Burnt Chillies

Peel off the blackened skin from the chillies. Remove the seeds and stems. Chop the soft flesh into small pieces. Mix with one tablespoon olive oil and a small pinch of salt. Set aside.

Step 6 | Make the Garlic-Herb Butter

Melt four tablespoons of butter in a small saucepan over medium-low heat. Add four minced garlic cloves and one teaspoon pul biber. Stir for about one minute until fragrant.

Do not let the garlic brown. Remove from heat and set aside.

Step 7 | Season the Chicken

Remove the chicken from the brine and pat it completely dry. Discard the brine.

Brush both sides lightly with olive oil. Sprinkle with salt and pepper. Let the chicken sit at room temperature for ten minutes before grilling.

Step 8 | Grill the Chicken

Heat your grill to medium-high, about 450°F. Oil the grates with vegetable oil. Place the chicken skin-side down over direct heat. Do not move it for five to seven minutes.

Flip and cook another five to seven minutes until golden and crisp. The internal temperature should reach 165°F at the thickest part.

Step 9 | Grill the Green Onions

About four minutes before the chicken is done, place the green onions on the grill. Turn them every minute until slightly softened and charred.

Step 10 | Finish and Serve

Transfer the chicken to a serving plate. Spoon the warm garlic-herb butter over the top. Add the burnt chilli mixture and grilled green onions.

Serve right away with the tahini sauce on the side for dipping or drizzling.

Chef’s Notes and Tips

• Dry the Chicken Well After brining, pat the chicken super dry with paper towels. Wet skin won’t get crispy or char right.
• Rest Before Cutting Let the chicken sit 5 to 10 minutes after grilling. This keeps all the juices inside where they belong.
• Save Extra Sauce Make double tahini sauce. It keeps in the fridge for 4 days and tastes great on veggies or sandwiches.
• Adjust the Heat Leave seeds in the chilies for more spice. Take them out for milder flavor.

What to Serve with Yaya’s Flame Broiled Chicken

I like to serve this chicken with warm pita bread and fresh salad. You can add rice or roasted potatoes for a fuller plate.

I also spoon extra tahini sauce on top for creaminess. You can pair it with grilled vegetables like zucchini or peppers.

A simple cucumber and tomato salad adds cool balance to the smoky meat. Sometimes add pickles for a sharp bite.

You can keep it light or build a bigger plate. The bold flavor of the chicken works well with simple sides that do not overpower it.

Storage, Freezing & Reheating Guide

Leftover chicken can be stored in an airtight container in the refrigerator for up to 4 days.

For longer storage, freezing is recommended for up to 2 months, ensuring it is wrapped tightly to prevent freezer burn.

When reheating, the oven set at 350°F helps retain moisture. An air fryer can be used to achieve lightly crisp edges, while microwaving is possible if the chicken is covered with a damp paper towel to prevent dryness.

Yaya’s Flame Broiled Chicken Recipe FAQs

1. Why is brining important for this recipe?

Brining helps the chicken stay moist during high-heat cooking. The salt solution allows the meat to hold more water.

This reduces the chance of dryness. Even a short brine of two hours improves texture and flavor. Skipping this step may result in less juicy chicken after grilling.

2. Can I prepare the tahini sauce in advance?

Yes, the sauce can be made one day ahead. Store it in a sealed container in the refrigerator. Stir before serving since it may thicken slightly. A small splash of water or lemon juice can loosen it again.

3. Is this recipe very spicy?

No, the base recipe is mild. The red chilies and pul biber add warmth, not strong heat. Spice levels can be adjusted by adding more or less chili. Removing chili seeds lowers heat even more.

4. What if my tahini sauce is too thick?

Thin it out with a little warm water. Add one tablespoon at a time and whisk until it’s how you like it.

Lemon juice works too for thinning and more tang. The sauce thickens as it sits in the fridge, so add liquid when serving. Taste and add salt if needed.

5. How do I stop the skin from burning?

Move chicken to a cooler part of the grill if flames get crazy. Keep the skin-side up for part of cooking. Don’t put sugary marinades on early. Sugar burns fast.

Oil the grill grates well so skin doesn’t stick and tear. Watch it close the last few minutes.

Continue to Content

Yaya’s Flame Broiled Chicken Recipe

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 15 minutes

Additional Time: 4 hours

Total Time: 4 hours 35 minutes

Yaya’s Flame Broiled Chicken Recipe takes 4 hours 45 minutes total and delivers smoky, juicy, charred chicken with bold flavor and tahini sauce.

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Ingredients

For the Chicken & Brine

• ½ whole chicken (1½–2 pounds), deboned
• 2 cups water
• 3 tablespoons salt
• 2 tablespoons sugar
• ¼ cup olive oil (for brushing)
• Salt and black pepper, to taste

For the Tahini Sauce

• ½ cup plain yogurt
• 3 tablespoons tahini
• 2 tablespoons fresh lemon juice
• ¼ cup olive oil
• Pinch of salt

For the Toppings & Flavor Boost

• 3–4 large red chilies
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 teaspoon pul biber (Turkish chili flakes)
• 4–5 green onions

Instructions

1. Place the half chicken on your cutting board, skin side down. Use a sharp knife to carefully cut along the bones and remove them. Keep the skin on for extra flavor and crispiness. Work slowly and take your time. If using a half chicken, place it skin side down and carefully remove the bones using a sharp knife. Keep the skin on for extra flavor and crispiness.
2. Pour two cups of water into a large bowl. Add three tablespoons of salt and two tablespoons of sugar. Stir well until everything dissolves. The water should taste lightly salty. Place the chicken in the brine and refrigerate for at least four hours, or overnight for best results.
3. In a small bowl, add ½ cup yogurt, three tablespoons tahini, two tablespoons lemon juice, ¼ cup olive oil, and a pinch of salt. Whisk until smooth and creamy. The sauce should be thick but easy to pour. Taste and adjust salt or lemon juice if needed. Refrigerate until ready to serve.
4. Heat your grill to medium-high. Place the whole red chillies directly over the flame. Let them cook for two to three minutes per side until the skin turns black and blistered. Remove them with tongs and place in a covered bowl for five minutes to steam.
5. Peel off the blackened skin from the chillies. Remove the seeds and stems. Chop the soft flesh into small pieces. Mix with one tablespoon olive oil and a small pinch of salt. Set aside.
6. Melt four tablespoons of butter in a small saucepan over medium-low heat. Add four minced garlic cloves and one teaspoon pul biber. Stir for about one minute until fragrant. Do not let the garlic brown. Remove from heat and set aside.
7. Remove the chicken from the brine and pat it completely dry. Discard the brine. Brush both sides lightly with olive oil. Sprinkle with salt and pepper. Let the chicken sit at room temperature for ten minutes before grilling.
8. Heat your grill to medium-high, about 450°F. Oil the grates with vegetable oil. Place the chicken skin-side down over direct heat. Do not move it for five to seven minutes. Flip and cook another five to seven minutes until golden and crisp. The internal temperature should reach 165°F at the thickest part.
9. About four minutes before the chicken is done, place the green onions on the grill. Turn them every minute until slightly softened and charred.
10. Transfer the chicken to a serving plate. Spoon the warm garlic-herb butter over the top. Add the burnt chilli mixture and grilled green onions. Serve right away with the tahini sauce on the side for dipping or drizzling.

Nutrition Information:

Serving Size: (Per Serving – Approximate)
Amount Per Serving: Calories: 465Total Fat: 35gSaturated Fat: 11gCholesterol: 135mgSodium: 980mgCarbohydrates: 7gFiber: 1gSugar: 4g

Yaya’s Flame Broiled Chicken Recipe brings smoky char, juicy texture, and bold flavor to your grill. Brine well, cook over strong heat, and rest before slicing.

Try it at home and see how simple steps create deep flavor with real flame.