Ingredients
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1
-
1/2
-
2
-
1
-
1
-
3
-
1
-
1
-
-
-
-
-
-
-
Directions
Ancient Egyptian Chicken, Based off a marinade recipe, used this for a whole chicken that I then cooked in a broiler Brine chicken overnight in a salt/sugar/water mix first to draw out unwanted fluids and to tenderize the meat After soaking, marinate the chicken as directed , this was good used skinless boneless thighs, less olive oil, and added a bit of sumac the flavors blend nicely, however next time i think i will double the spices for the amount of liquid thanks for posting!, Based off a marinade recipe, used this for a whole chicken that I then cooked in a broiler Brine chicken overnight in a salt/sugar/water mix first to draw out unwanted fluids and to tenderize the meat After soaking, marinate the chicken as directed
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Steps
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1
Done
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If Using Boneless Chicken Pieces, Cut Into 1 Inch Cubes and Place in a Shallow Non Reactive Container; If Using Whole Birds, Butterfly Them; 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. Bring the Meat to Room Temperature Before Cooking. |
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2
Done
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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. You Can Marinate For Up to 48 Hours If Properly Refrigerated. |
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3
Done
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If Using Chicken Cubes Thread on to Skewers. Place the Skewers or Butterflied or Halved Birds on the Grill Rack or a Broilerpan and Grill or Broil Until Cooked Through, Basting With Reserved Marinade While Cooking. |
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4
Done
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Whole Chicken (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; Breast Half, Boneless (4 Oz) 8-10 Minutes a Side, (6-8 Oz) 10 -15 Minutes a Side; Leg or Thigh (4-8 Oz) 10-15 Minutes a Side. |
