Ingredients
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2
-
-
4 - 6
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1/4 - 1/2
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2
-
1
-
1/4 - 1/2
-
1
-
1/2
-
1/2
-
-
1
-
1
-
1
-
1/4
Directions
Excite Me Tonight! Chicken!, Dress up that ordinary grilled chicken to create an exotic Mediterranean meal that will excite your family and friends These 4 marinades will transform your menu into an international culinary delight Whether you use whole butterflied poussins, game hens, broiler halves, chicken parts or boneless chicken cubes on skewers, you will find the following marinades intensely flavorful Marinate the meat overnight in the refrigerator and bring to room temperature before cooking If you like, thread blanched vegetables such as sweet pepper and onion chunks, onto skewers and cook alongside the chicken (or thread them on the same skewers) Serve the chicken with fresh lemon wedges and a traditional side dish or salad with bread or pitas and watch it disappear Cooking times vary I have been told the Egyptian marinade is especially good on whole butterflied squab (pigeon) I adjusted the amount of lemon juice in the Lebanese marinade if you love lemon, go for the 1/2 a cup if lemon is just okay stick with the 1/4 cup , Lebanese recipe FTW!, I’ve never made it past the Lebanese marinade, but it’s SO GOOD I’ve used lemon juice or ground sumac to good effect My mom said she wasn’t hungry, took a bite, and said, Now I’m hungry!
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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; 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
Done
|
Bring the Meat to Room Temperature; Meanwhile Prepare Your Gas or Charcoal Grill or Preheat Broiler. |
|
3
Done
|
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. |
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4
Done
|
Cooking Time Will Depend Upon Size of Poultry Pieces; Do not Let Meat Become Dry;. |
|
5
Done
|
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 175-180f; Temperature Will Continue to Rise as It Stands. |
