Sunday, April 28, 2013

Lebanese Garlic Grilled Chicken

Time of the year for grilling again so I'm pulling out the recipes that look good for the fire. This is an adaptation of a recipe from The Mediterranean Diet Cookbook by Nancy Harmon Jenkins. Hers calls for a couple of chicken breasts but since I don't like buying anything less than a whole chicken and the time to make a whole bird is the same as some parts with the resulting leftovers always a great deal, I used a whole chicken that I cut into parts.

Garlic lemon olive oil paste for marinade

Chicken after separating into its parts

Marinating the bird

Off the grill and ready to serve

1 whole chicken cut into breasts, thighs, wings, and legs

4 garlic cloves, peeled
1 teaspoon salt
1/2 cup juice squeezed from lemons
3/4 high-quality extra-virgin olive oil
1 teaspoon pimenton, agridulce (sweet)
freshly ground black pepper
Put the cut chicken parts into a large bowl.
For the marinade, pound the garlic cloves with the salt into a paste. Add the lemon juice, oil, and pimenton stirring to combine into a fluid paste.
Pour the marinade over the chicken then put into a Ziplock bag to sit in the frig for at least a couple of hours or overnight.
Heat a grill, oil the grate liberally, then place the parts on the hot grate. Total cooking time should be about 25 minutes, during which you should turn the parts at least once to cook thoroughly.

When the chicken is done, remove from heat and allow to sit covered with foil for about 10 minutes prior to serving.

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