Lebanese Garlic Marinated Chicken On The Grill Recipes
LEBANESE GARLIC-MARINATED CHICKEN ON THE GRILL
This is another good recipe for skinless, boneless chicken breasts since the olive oil compensates for the dryness of the meat, but if you prefer, by all means, leave the skin on. For the finest flavor and texture, use chicken breasts from naturally raised free-range birds. For extra garlic flavor, serve it with Lebanese toum bi zeit (garlic sauce) . Precede it with a chilled gazpacho and serve the chicken with fresh pita bread or slices of a crusty country loaf and a massive green salad for a memorable summer Sunday lunch.
Provided by Nancy Harmon Jenkins
Categories Chicken Garlic Marinate Backyard BBQ Dinner Grill Grill/Barbecue Advance Prep Required Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 7
Steps:
- Chicken breasts are usually sold split in half. Cut each breast half in half again and put them in a bowl.
- Chop the garlic coarsely and in a small bowl crush it with the salt, using the back of a spoon, until you have a smooth paste. Stir in the lemon juice, oil, paprika, and pepper. Beat well with a fork and pour the marinade over the chicken pieces. Mix well, using your hands, and turn the pieces to coat them liberally with the marinade. Cover and refrigerate for 4 or 5 hours or overnight.
- When you're ready to cook, prepare the grill, leaving plenty of time for it to heat up if you're using charcoal or wood. When the fire is hot enough, place the chicken pieces on the grill and set the grill a good 8 inches from the source of the heat. Use the marinade remaining in the bowl to baste the chicken frequently as it cooks. Grill for 10 minutes or longer on each side, turning each piece once. Test for doneness and serve hot or at room temperature.
LEBANESE MARINATED CHICKEN
This recipe is all about the marinade. Cook the chicken as you desire - grill, broil, quick fry ... it's up to you. Marinating time = prep time. Posted for ZWT 2006 - African/Middle Eastern region
Provided by SusieQusie
Categories Poultry
Time 6h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut chicken into 1-in cubes and place in a shallow nonreactive container.
- Combine all marinade ingredients and pour over the chicken.
- Cover and marinate in the refrigerator for 6 hours or overnight.
- Thread chicken on skewers & grill or broil as desired.
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