And the meat! The breast is as juicy as the legs and thighs of most other rotisserie chickens.
#Wood fired rotisserie chicken skin
Blackened, crisp, and popping with smoky-spice goodness, the skin is first-rate. The birds then cook over burning wood and natural lump coal for 50 to 60 minutes. Next, they marinate overnight in a ginger-garlic mixture before getting a different massage in a concoction of cumin, coriander, all spice, black pepper, white pepper, ginger, kosher salt, and two mixes of Arabic spices. They’re cleaned and soaked with lemon, salt, flour, onion, and garlic. Once they arrive at the restaurant, the chickens receive favored-child treatment.
Like everything served at Holy Land, the chicken is halal, which means that the fowl is raised free range, fed all-natural food, and slaughtered and drained quickly in accordance with Islamic law. “And that’s why you sometimes see me at the grill.” Fussy and particular with each serving, Wadi obviously takes pride in his staff, but still. “With the new renovation, the chicken is my baby,” he tells us. As he piles meat and tandoori-fired bread onto black disposable plates, he beams with the joyous pride of a new father. Wadi carefully plucks the birds from rods, precisely chops them in half, and lovingly rubs them with garlic butter. According to Wadi, Holy Land added the rotisserie (and a tandoori-style clay oven) as part of a larger effort to live up to their motto: “Taste of the Old World Cuisine.” Previously, Holy Land had used “old world” (that is, Middle Eastern) spices and ingredients, but it didn’t use “old world” cooking implements. And if we’re serious about chicken, wait ’til you meet Holy Land’s affable co-owner and CEO, Majdi Wadi, often found working the restaurant’s new, impressive rotisserie, the centerpiece of an expansive, rejuvenated kitchen. Chasing a hot tip from a Heavy Table reader, we recently ventured to Northeast Minneapolis for wood-fired chicken at the newly renovated Holy Land market and restaurant.
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