Improved Grilled Mediterranean Chicken Recipe

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Improved Grilled Mediterranean Chicken Ingredients

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A Recipe for
Improved Grilled Mediterranean Chicken

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Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.

Improved Grilled Mediterranean Chicken Recipe
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Improved Grilled Mediterranean Chicken

Food Tip
When you want steak to be cooked rare but dont want to have to cut into to see if it is cooked properly just push on it lightly then push on your cheek and if it feels just like your cheek it is cooked rare

Improved Grilled Mediterranean Chicken Directions

1 bn cilantro -- coarsely
: chopped
8 scallions -- thinly sliced
: including greens
8 cloves garlic -- finely
: chopped
4 TB fennel seeds -- toast and
: crush
2 TB fresh ginger root
2 TB hot Hungarian paprika
2 ts cayenne
2 ts cumin
1 ts saffron threads -- or less
: finely chopped
1 ts salt
1 c water
1/2 c fresh lemon juice
2 TB extra virgin olive oil
12 4 oz chicken breast halves,
: bone-in, skin removed

Serve 1 breast per person with tzaziki sauce, couscous and grilled
bell pepper strips. TZAKIKI SAUCE, a Greek sauce made with yogurt,
cucumbers and garlic. This recipe works equally well when cut in half
to serve 6.

Mix all ingredients, except chicken, in a nonmetallic bowl. Add
chicken to the marinade; toss gently to coat pieces well. Cover and
refrigerate for 1 to 2 days. Prepare a barbecue grill so coals are
white-hot. Spray grill with nonstick coating. Remove chicken pieces
from marinade and place on grill. Cook, turning chicken frequently so
it does not burn, until juices run clear when large part of breast
halves are pierced. Cooking time will vary between 12 and 20 minutes,
depending on the heat of grill and the thickness of the breasts.

Printed in Riv Press-Enterprise 19 Se 96. Pat H. McRecipe. (185
calories, 6 grams fat 72 milligrams cholesterol, 265 milligrams
sodium.)

Recipe By : Jeanne Jones, Cook It Light (Sep 1996)

From: Path <phannema@wizard.Ucr.Edu> Date: Mon, 21 Oct 1996 12:34:53

Serves: 12

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Improved Grilled Mediterranean Chicken Recipe from the Recipes-To-go.com Barbecue Recipe Cookbook

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