1 teaspoon ground cinnamon or 1 tablespoon ground cumin
1/4 teaspoon cayenne
pepper, or to taste
4 cloves garlic, minced
Juice of 1 lemon
1/2 teaspoon freshly ground black pepper
1/2 cup grated onion
1 tablespoon paprika
2 teaspoons ground
1/2 teaspoon cayenne pepper
1 teaspoon ground ginger
1/2 cup melted
unsalted butter or olive oil
Juice of 1 large lemon
Salt and freshly ground
black pepper, to taste
1/2 cup olive oil
2 tablespoons ground
1 tablespoon ground coriander
1 onion, grated
3 cloves garlic,
1 teaspoon cayenne pepper
Salt and freshly ground pepper to taste
Make sure you wash the chicken well after scrubbing hard with salt or flour.
If using boneless chicken pieces, cut into 1-inch cubes and place in a shallow nonreactive
container. If using whole birds, butterfly them; if using broiler halves, leave
Select one of the marinades, then combine it in a bowl and pour over the chicken.
cover and marinate in the refrigerator for 6 hours or overnight.
Marinate the meat overnight in the refrigerator and bring to room temperature
before cooking. Bring the meat to room temperature.
Meanwhile, prepare a fire in a charcoal grill or preheat a broiler (griller)
Remove the meat from the marinade, reserving the marinade.
If using chicken cubes, thread on to skewers. Place the skewers or butterflied
or halved birds on the grill rack or a broiler pan and grill or broil until cooked
through, basting with reserved marinade while cooking (you may use a special brush).
Cooking time will depend upon the size of the poultry pieces; DO NOT LET THE
MEAT BECOME DRY.