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I adapted the Turkish marinade to my slow cooker. Basically, I placed the chicken into the cooker, then mixed all the other ingredients together and pour them on top, and cooked on low for 10 hours. It was glorious. The ingredients are just assertive enough to make it scrumptious, without it being overly spicy. This joins my favorites. I am looking forward to trying the other variations. Thanks!
Another vote for the Lebanese marinade! I'll certainly try the others now that I've had such success with this one. I used boneless, skinless chicken breasts, cubed, omitted the cayenne for personal taste and broiled them on high with some skewers of sweet mini peppers and onion chunks for about 9 minutes total. I served the chicken in warmed pitas with lettuce, tomato and Zankou Chicken's Lebanese Garlic Sauce (Copycat). YUM! Thank you so much for this great recipe!
***UPDATE*** I used the Turkish marinade the other night and It was nowhere near as good as the Lebanese version. My husband cooked them on the bbq and perhaps he let them sit too long, but they turned out too dry and not nearly as flavorful as the Lebanese chicken. So I'm not going to remove any stars for a number of reasons, not the least of which is that the first was SO good! :o) Served with Onion Rice.
I pursued the Lebanese marinade in this recipe after falling in love with a similar marinade recipe at a local Lebanese restaurant. Like the restaurant, I serve my chicken with pita bread that has been slightly buttered and browned on a griddle. The combination of the two is terrific. After cutting chicken breasts into strips and marinading for a couple of hours, I brown the chicken on a griddle. I have shared this recipe with many friends and family members who have never eaten something like this. Everyone loves it.
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!"
I thoroughly enjoyed the Lebanese Marinade! It was nice to see a smile on my lady's face. It was a nice dish with a cream cheese spiced mash potatoes with mixed vegetables. I dressed the feta cheese, cucumber, & tomatoes salad which she said accented the whole dish! I wish I would have used a couple pinches of salt as i used none, to enhance the flavour that excited our tatste buds.
This was delicious! I made the Turkish marinade but used both cinnamon and cumin. Used boneless breasts on the grill.
We used the turkish marinade this time and it was great. I served these with some pitas, hummus, tomatoes, onions. We rolled the meat up and ate it as a sandwich. Sooooo good. I can't wait to try all the marinades. Thank you for sharing with us.
I followed Junie G's recommendation of trying the Turkish chicken in my slow cooker, and it was fabulous! I used boneless breasts, set it on high for about 1 1/2 hours and then on low for 5. It melted in our mouths and was divine served over hummus!
I followed the Moroccan recipe to the T- except for the ginger, which I substituted 2 teaspoons of fresh minced ginger, which in retrospect, thought might be way too strong... WRONG ! After marinating for 24 hours, and grilling to perfect doneness, my (2) chicken leg quarter had no flavor at all... except for chicken. We tasted no lemon, no cumin, no ginger...nothing. I can't figure why it got such rave reviews. I'm a big fan of Mediterrainian dishes, but thought this marinade was totally bland and totally UN-exciting.