Ingredients
- For Moroccan Marinade:
- 2 boneless chicken breasts or 2 boneless chicken thighs or
- 1 whole chicken, or 6 small rock cornish game hens or 6 broiler
- halves
- 4-6 galic cloves, finely minced
- 1/4 to 1/2 cup fresh lemon juice (depending on how much you lik
- lemon)
- 2 teaspoons fresh thyme, chopped
- 1 teaspoon paprika
- 14 to 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper, fresh
- 1/2 cup olive oil
- Turkish Marinade
- 1 cup plain yogurt
- 1 tablespoon papriki
- 1 teaspoon ground cinnamon or 1 tablespoon ground cumin
- 1/4 teaspoon cayenne pepper to taste
- 4 garlic cloves, minced
- 1 lemon (juice of)
- salt to taste
- fresh ground pepper to taste
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 1/2 teaspoon cayenne papper
- 1 teaspoon ground ginger
- 1/2 cup unsalted butter, melted or 1/2 cup olive oil
- 1 large lemon, juice of
- salt to taste
- fresh ground pepper to taste
- For Egyptian Marinade:
- 1/2 cup olive oil
- 2 tablespoons ground coriander
- 1 onion, grated
- 3 garlic cloves, finely minced
- 1 teaspoon cayenne pepper
Preparation
Step 1
1. if using bonless chicken peices, 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, meanwhhile 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 lbs 60 to 70 minutes Whole Roaster 5-7 lbs 22 minutes a pound, Butterflied whole chicken 3-5 lbs, 45-50 minutes. Whole cornish hens 18-24 ounces 45to 55 minutes. Drumstick 4 oz. 8-12 minutes, wings 8-12 minutes a side. Remove from oven when meat thermometer reads 175-180 degrees F. temp. Temperature will continue to rise as it stands.