Egyptian Grilled Chicken Recipes

ANCIENT EGYPTIAN CHICKEN

Steps:

• 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.

EGYPTIAN GRILLED CHICKEN

Steps:

• Wash the chicken fillets well and dry with kitchen towel.
• Whisk all marinade ingredients together.
• Place chicken in a glass dish, pour over marinade & ensure each piece is coated in the marinade.
• Cover glass dish with cling film & leave to marinate for as long as possible in refrigerator.
• It is best to begin preparation for this dish the day before in order to obtain the best result.
• Next day: Remove dish from refrigerator.
• Allow it to sit for 15 minutes at room temperature.
• Pre-heat grill and place fillets on the grill pan, brushing with remainder of marinade.
• Cook for approximately 25 minutes, brushing with marinade, turning once during cooking.
• Chicken should be moist and golden, but not tough and overcooked.
• If chicken browns too soon reduce grill heat to moderate.
• Enjoy!

EGYPTIAN CHICKEN KABOBS WITH MINT POTATO SALAD

Steps:

• Cut chicken into sixteen cubes.
• Combine yogurt, turmeric, mustard and curry powder, cardamom and lemon juice. Pour over chicken and marinate in the refrigerator for at least an hour.
• Soak skewers in warm water for 20-30 minutes.
• Meanwhile, cut potatoes into bite-size pieces. Boil until tender and keep warm.
• Mince fresh mint and add to potatoes.
• Finely mince garlic with garlic press. Place garlic in small bowl and mix well with sea salt. Mix in the garlic mixture and the oil and vinegar with the potatoes. Season with more sea salt and fresh ground black pepper, if necessary.
• Thread chicken, onion and tomatoes onto skewers alternating between the three ingredients.
• Grill or broil about 8-10 minutes, turning half-way through cooking.
• To serve, garnish with parsley and serve with lemon wedges for squeezing on top. Serve with potato salad.

EGYPTIAN-STYLE CHICKEN KEBABS

Steps:

• Gather the ingredients.
• Combine the yogurt, lemon juice, vinegar, salt, black pepper, curry, turmeric, mustard, and cardamom in a large glass or plastic bowl.
• Add the cubed chicken to the bowl and toss to combine. Cover and refrigerate for 1 to 4 hours.
• Prepare a medium (350°F to 375°F) gas or charcoal grill fire. Remove the chicken pieces and thread onto skewers, alternating with pieces of onion, using about 5 pieces of chicken per skewer.
• Place the kebabs on the grill and cook for 10 to 12 minutes, turning occasionally, until cooked through and the internal temperature reaches 165 F.
• Serve garnished with tomato slices, green pepper rings, and fresh mint or parsley.