Grilled Chicken - Egyptian Style
Ingredients
1-1/2 to 1-3/4 pounds boneless skinless chicken breasts (or chicken tenderloins/boneless thighs)
1/4 C extra virgin olive oil
1 tsp salt
1 tsp sugar
3 garlic cloves, minced
2 teaspoons paprika
1 tsp cumin
1/2 tsp coriander
1/4 tsp ginger
1/4 tsp turmeric
1/4 tsp cinnamon
1/8 tsp cayenne pepper
Instructions
1. Place chicken between 2 pieces of wax or parchment paper and, using a meat mallet, pound to an even ½-inch thickness. (Skip this step if substituting chicken tenderloins or thighs)
2. Mix all ingredients except chicken together in a small bowl or measuring cup. Place pounded chicken breasts inside 1 gallon zip-lock bag. Add marinade to the bag, press air out and seal shut. Massage marinade into the breasts until evenly coated. Place the bag in a bowl in the refrigerator (to protect against leakage), and let the chicken marinate for 5-6 hours (anything longer than an hour will do).
If you are using the oven broiler:
3. Pre-heat the oven broiler on high for 10 mins. Place the broiler rack 6 inches from the top. Place the chicken pieces on the broiler griddle (or whatever you call the thing that you use to broil), and let it grill for 10 minutes (check on it in 8 mins to make sure it does not burn)
4. Once the chicken top surface appears slightly grilled, turn off the broiler and set the oven on bake 400F. Let the chicken cook for another 10 mins. Do not overcook.
If you are Using the Grill
3. Clean grill and preheat to high. Place chicken on grill, spooning marinade over top.
4. Grill, covered, for 2-3 minutes per side. Do not overcook.
1-1/2 to 1-3/4 pounds boneless skinless chicken breasts (or chicken tenderloins/boneless thighs)
1/4 C extra virgin olive oil
1 tsp salt
1 tsp sugar
3 garlic cloves, minced
2 teaspoons paprika
1 tsp cumin
1/2 tsp coriander
1/4 tsp ginger
1/4 tsp turmeric
1/4 tsp cinnamon
1/8 tsp cayenne pepper
Instructions
1. Place chicken between 2 pieces of wax or parchment paper and, using a meat mallet, pound to an even ½-inch thickness. (Skip this step if substituting chicken tenderloins or thighs)
2. Mix all ingredients except chicken together in a small bowl or measuring cup. Place pounded chicken breasts inside 1 gallon zip-lock bag. Add marinade to the bag, press air out and seal shut. Massage marinade into the breasts until evenly coated. Place the bag in a bowl in the refrigerator (to protect against leakage), and let the chicken marinate for 5-6 hours (anything longer than an hour will do).
If you are using the oven broiler:
3. Pre-heat the oven broiler on high for 10 mins. Place the broiler rack 6 inches from the top. Place the chicken pieces on the broiler griddle (or whatever you call the thing that you use to broil), and let it grill for 10 minutes (check on it in 8 mins to make sure it does not burn)
4. Once the chicken top surface appears slightly grilled, turn off the broiler and set the oven on bake 400F. Let the chicken cook for another 10 mins. Do not overcook.
If you are Using the Grill
3. Clean grill and preheat to high. Place chicken on grill, spooning marinade over top.
4. Grill, covered, for 2-3 minutes per side. Do not overcook.
it was lovely
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