Ancient Egyptian Chicken

Submitted 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."

 

• Ready In: 8hrs
• Ingredients: 9
• Yields: 1 dinner
• Serves: 4

ingredients

• 1 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

1. 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.
2. 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.
3. 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.
4. 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.

Reviews

[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!