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Nutrition Facts

Serving Size 1 (457g)

Recipe makes 4 servings

Calories 1172
Calories from Fat 913 (77%)
Amount Per Serving %DV
Total Fat 101.5g 156%
Saturated Fat 29.5g 147%
Monounsaturated Fat 55.2g
Polyunsaturated Fat 11.6g
Trans Fat 0.3g
Cholesterol 214mg 71%
Sodium 764mg 31%
Potassium 899mg 25%
Total Carbohydrate 17.4g 5%
Dietary Fiber 4.1g 16%
Sugars 5.6g
Protein 51.9g 103%

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Cooking Day Plan

JillAZ

Excite Me Tonight! Chicken!

Recipe #127262 | 28 min | 8 min prep | add private note
NcMysteryShopper

By: NcMysteryShopper
Jun 23, 2005

Dress up that ordinary grilled chicken to create an exotic Mediterranean meal that will excite your family and friends. These 4 marinades will transform your menu into an international culinary delight. Whether you use whole butterflied poussins, game hens, broiler halves, chicken parts or boneless chicken cubes on skewers, you will find the following marinades intensely flavorful. Marinate the meat overnight in the refrigerator and bring to room temperature before cooking. If you like, thread blanched vegetables such as sweet pepper and onion chunks, onto skewers and cook alongside the chicken (or thread them on the same skewers). Serve the chicken with fresh lemon wedges and a traditional side dish or salad with bread or pitas and watch it disappear. Cooking times vary.I have been told the Egyptian marinade is especially good on whole butterflied squab (pigeon). I adjusted the amount of lemon juice in the Lebanese marinade if you love lemon, go for the 1/2 a cup.... if lemon is just "okay" stick with the 1/4 cup.

SERVES 4 -8 (change servings and units)

Ingredients

For a Lebanese Marinade

For a Turkish Marinade

For a Moroccan Marinade

For an Egyptian Marinade

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; if using broiler halves, leave whole; select one of the marinades, then combine the ingredients for it in a bowl and pour over chicken; cover and marinate in the refrigerator for 6 hours or overnight.
  2. 2
    Bring the meat to room temperature; meanwhile prepare your gas or charcoal grill or preheat broiler.
  3. 3
    Remove the meat from the marinade, reserving the marinade; if using chicken cubes thread onto skewers; place skewers, butterflied or halved birds on the grill rack or a broiler pan and grill or broil until cooked through, basting with the reserved marinade.
  4. 4
    Cooking time will depend upon size of poultry pieces; do not let meat become dry;.
  5. 5
    Whole fryer (3-4 pounds) 60 - 70 minutes; Whole Roaster (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; Whole capon (4-8 lbs) 15-20 min a pound; Breast half, bone in (6-8 oz) 10-15 minutes a side; Breast half, boneless (4 oz) 8-10 min a side & (6-8 oz) 10-15 minutes a side; leg or thigh (8 or 4 oz) 10-15 minutes a side; Drumstick (4 oz) 8-12 minutes a side & (8-16 oz) 10-15 minutes a side; wings or wing drumette (2-3 oz) 8-12 minutes a side – Remove from oven when meat thermometer reads 175°-180°F; temperature will continue to rise as it stands.

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Featured Reviews for This Recipe

From: HSingARMYmom

On Sep 15, 2009

We tried the Turkish version of the marinades - awesome! It ended up marinading for 24 hours in the fridge and was so tender and flavorful. We served the chicken breast pieces on http://www.recipezaar.com/Arabian-Pita-Bread-17977 with shredded lettuce, chopped cucumber, sliced tomatoes and feta cheese and a side of couscous. Delicious and all three of my kids asked for seconds!

0 people found this review helpful

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  • From: Chef #1305086

    On Jun 24, 2009

    I pursued the Lebanese marinade in this recipe after falling in love with a similar marinade recipe at a local Lebanese restaurant. Like the restaurant, I serve my chicken with pita bread that has been slightly buttered and browned on a griddle. The combination of the two is terrific. After cutting chicken breasts into strips and marinading for a couple of hours, I brown the chicken on a griddle. I have shared this recipe with many friends and family members who have never eaten something like this. Everyone loves it.

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    From: kiwidutch

    On Jul 5, 2005

    I have made the Morrocan versionof this recipe. I used whole cumin seeds instead of ground, since they were all that I had and the flavour was great.. less intense than maybe it should be so I will buy ground cumin to use next time. I pan fried my thinly sliced chicken breasts and the taste was yummy,they were getting golden brown on the outside while still tender within so this recipe is definiately going into my handwritten family cookbook and the ingredients for the other variations listed are on my shopping list becuase I'm sure that they will taste just as good as the Moroccan marinade. I marinated my chicken for 5 hours... more time would have been even more delicious. I served this chicken with cous cous made with sauted onions/ chives/chicken stock and a simple fresh green salad. A wonderful recipe for a warm summer evening. Please see my rating system, a very very well deserved 4 stars. Thanks !!!

    6 people found this review helpful

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  • reviewer icon

    From: mama's kitchen

    On Oct 18, 2005

    This was so good! I totally ate too much! I used the Lebanese marinade and 'milanesa' which is a very very thin sliced breast meat. Since my meat was boneless and very thing the marinade time was reduced to 30 min and cook time was about 3 minutes. So much flavor in such a small time. Will make this again and again- cant wait to try the other flavors. thanks for a GREAT recipe!

    5 people found this review helpful

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  • Read all 40 reviews

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