Improved Grilled Mediterranean Chicken

Title:
Improved Grilled Mediterranean Chicken

Yield:
12 Servings

Categories:
Entree,
Grilling,
Jeanne
jone




Ingredients:





     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 ounce 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)


 


 Posted to MC-Recipe Digest V1 #253


 


 Date: Mon, 21 Oct 1996 12:37:25 -0700 (PDT)


 


 From: PatH