Ancient Egyptian Chicken

Ingredients

• 1 whole chicken, butterflied or 6 small Cornish hens or 2 lbs chicken breasts or boneless chicken thighs
• 1/2 cup olive oil
• 2 tablespoons ground cumin
• 1 tablespoon ground coriander
• 1 onion, grated
• 3 garlic cloves, finely minced
• 1 teaspoon cayenne pepper
• 1 (16 ounce) bottle beer
• salt & freshly ground black pepper, to taste

Directions

1. 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; 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.

2. 2

   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.

3. 3

   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.

4. 4

   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.