Recipe by jaime in smyrna
Based off a marinade recipe, I 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.
Top Review by graffeetee
this was good. i 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!
- 1 whole chickens, butterflied or 6 small Cornish hens or 2 lbs chicken breasts or 2 lbs boneless chicken thighs
- 1⁄2 cup olive oil
- 2 tablespoons ground cumin
- 1 tablespoon ground coriander
- 1 onion, grated
- 3 garlic cloves, finely minced
- 1 teaspoon cayenne pepper
- 1 (16 ounce) bottle beer
- salt & freshly ground black pepper, to taste
Directions See How It's Made
- 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.
- 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.
- 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.
- 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.