"Ancient" Egyptian
Marinade
This marinade is delicious on chicken breasts and on chicken legs
and quarters, or whole butterflied chickens. Wash the chicken well by
scrubbing it with salt or flour. Soak your chickens in either salt
water or buttermilk over night to draw out unwanted fluids and to
tenderize the meat. After soaking, marinate the chicken as directed.
Ingredient
- 1/2 cup olive oil
- 2 tablespoons ground cumin
- 1 tablespoon ground coriander
- 1 onion, grated
- 3 cloves garlic, finely minced
- 1 teaspoon cayenne pepper
- salt and freshly ground pepper to taste.
Instructions:
If using boneless chicken pieces, cut into 1-in cubes and place in a
shallow non-aluminum container, or plastic zip top bag. You may use
cut up chicken pieces also.
Combine the ingredients for the marinade in a bowl and pour over the
chicken. Cover and marinate in the refrigerator for at least 6 hours
or overnight. You can marinate for up to 48 hours if properly
refrigerated.
Bring the meat to room temperature before cooking. While the meat is
warming to room temp., prepare a fire in a charcoal grill or preheat
your oven broiler (griller) Remove the meat from the marinade,
reserving the marinade.
If using chicken cubes, thread on to skewers. Place the skewers or
butterfield or halved birds on the grill rack or a broilerpan and
grill or broil until cooked through, basting with reserved marinade
while cooking. (use a kitchen brush or spoon).
Cooking time will depend upon the size of the poultry pieces; But DO
NOT LET THE MEAT BECOME DRY. Watch the meat carefully. It may only
take 1 hour for breast pieces and less for bonier pieces. Serve the
broiled/grilled chicken with pita bread & lemon wedges.
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