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.

• Ready In: 28 mins
• Serves: 4-8

Ingredients

• 2  lbs boneless chicken breasts or 2  lbs  boneless chicken thighs or 1  whole chickens, butterflied or 6  small  rock cornish game hens or 6  broiler chicken halves

• For a Lebanese Marinade

• 4 -6  garlic cloves, finely minced
• 1⁄4-1⁄2 cup fresh lemon juice (depending on how much you like lemon!)
• 2  teaspoons fresh thyme, chopped
• 1  teaspoon paprika
• 1⁄4-1⁄2 teaspoon cayenne pepper (optional)
• 1  teaspoon salt
• 1⁄2 teaspoon ground black pepper, fresh
• 1⁄2 cup olive oil

• For a Turkish Marinade

• 1  cup plain yogurt
• 1  tablespoon paprika
• 1  teaspoon ground cinnamon or 1  tablespoon ground cumin
• 1⁄4 teaspoon cayenne pepper (to taste)
• 4  garlic cloves, minced
• 1  large  lemon, juice of
•  salt (to taste)
•  fresh ground pepper (to taste)

• For a Moroccan Marinade

• 1  tablespoon paprika
• 2  teaspoons ground cumin
• 1⁄2 teaspoon cayenne pepper
• 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 an Egyptian Marinade

• 1⁄2 cup olive oil
• 2  tablespoons ground coriander
• 1  onion, grated
• 3  garlic cloves, finely minced
• 1  teaspoon cayenne pepper

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; 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; meanwhile 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 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°-180°F; temperature will continue to rise as it stands.