Recipe For EXCITE ME TONIGHT! CHICKEN!

      Ingredients



  • 2lbs boneless chicken breasts or 2 lbs boneless chicken thighs or 1 whole chickens, butterflied or 6 small rock cornish game hens or 6 broiler chicken halves

    FOR A LEBANESE MARINADE





  • 4 -6garlic cloves, finely minced

  • 14-12cup fresh lemon juice(depending on how much you like lemon!)

  • 2teaspoons fresh thyme, chopped

  • 1teaspoon paprika

  • 14-12teaspoon cayenne pepper (optional)

  • 1teaspoon salt

  • 12teaspoon ground black pepper, fresh

  • 12cup olive oil

       FOR A TURKISH MARINADE





  • 1cup plain yogurt

  • 1tablespoon paprika

  • 1teaspoon ground cinnamon or 1 tablespoon ground cumin

  • 14teaspoon cayenne pepper (to taste)

  • 4garlic cloves, minced

  • 1large lemon, juice of

  • salt (to taste)

  • fresh ground pepper(to taste)

    FOR A MOROCCAN MARINADE



  • 1tablespoon paprika

  • 2teaspoons ground cumin

  • 12teaspoon cayenne pepper

  • 1teaspoon ground ginger

  • 12cup unsalted butter, melted or 12 cup olive oil

  • 1large lemon, juice of

  • salt (to taste)

  • fresh ground pepper(to taste)

    FOR AN EGYPTIAN MARINADE



  • 12cup olive oil

  • 2tablespoons ground coriander

  • 1onion, grated

  • 3garlic cloves, finely minced

  • 1teaspoon cayenne pepper

Directions



  1. If using boneless chicken pieces, cut into 1 inch cubes and place in a shallow non-reactive container; if using whole birds, butterfly them; if using broiler halves, leave whole; select one of the marinades, then combine the ingredients for it in a bowl and pour over chicken; cover and marinate in the refrigerator for 6 hours or overnight.

  2. Bring the meat to room temperature; meanwhile prepare your gas or charcoal grill or preheat broiler.

  3. Remove the meat from the marinade, reserving the marinade; if using chicken cubes thread onto skewers; place skewers, butterflied or halved birds on the grill rack or a broiler pan and grill or broil until cooked through, basting with the reserved marinade.
  4. Cooking time will depend upon size of poultry pieces; do not let meat become dry;.

  5. Whole fryer (3-4 pounds) 60 - 70 minutes; Whole Roaster (5-7 pounds) 22 minutes a pound, Butterflied whole chicken (3-5 pounds) 45-50 minutes; Whole Cornish hens (18-24 oz) 45-55 minutes; Whole capon (4-8 lbs) 15-20 min a pound; Breast half, bone in (6-8 oz) 10-15 minutes a side; Breast half, boneless (4 oz) 8-10 min a side & (6-8 oz) 10-15 minutes a side; leg or thigh (8 or 4 oz) 10-15 minutes a side; Drumstick (4 oz) 8-12 minutes a side & (8-16 oz) 10-15 minutes a side; wings or wing drumette (2-3 oz) 8-12 minutes a side – Remove from oven when meat thermometer reads 175°-180°F; temperature will continue to rise as it stands.

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