Description
"this is a delightful, simple dish that will fill the neighborhood with a gorgeous scent". Both outdoor grilling and pan grilling directions are given in the directions. Serve with your favorite grilled chicken sides or if you want to maintain the middle eastern theme serve with tabbouleh, baba ghanouj, yogurt dip, arabic bread, etc. As a suggestion. We enjoyed the chicken with these sides: yogurt dip consisting of cucumbers, rose water, salt and mint; recipe #475009, and fresh steamed plain green beans. From the book the language of baklava (page 79) by diana abu-jaber.
Ingredients
- Skinless Chicken Pieces
- Lemon Wedge
- Rosemary Sprig
- Olive Oil
- Garlic Cloves
- Lemon
- Brown Sugar
- Fresh Rosemary
- Ground Cumin
- Cayenne Powder
- Salt
- Fresh Ground Black Pepper
Instructions
- In a large non-reactive bowl, combine the marinade ingredients
- Add the chicken pieces to the marinade and stir to coat them on all sides
- Alternatively, the chicken pieces can be cut smaller and threaded on skewers to make shish kabobs
- Cover well and refrigerate for a minimum of 3 hours
- I marinated the chicken for a solid 6 hours but overnight will work, too
- Turn the chicken pieces occasionally
- To outdoor grill: place the chicken parts on the grill
- Grill over hot charcoals for 10-15 minutes, turning frequently and basting with the marinade
- To stove top grill: heat the pan on medium-high heat
- Place the chicken on the grill pan and cook on each side about five minutes or until chicken is no longer pink in the middle
- Transfer to a platter and garnish with lemon wedges and fresh sprigs of rosemary
- Prep time includes 3 hours required for marinating the chicken