Poultry: Grilled 02 by Recipe Cottage

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	Grilled 02

		Marinated Grilled Chicken LEBANESE MARINADE 4-6 cloves of garlic, finely minced 1/2 cup fresh lemon juice 2 Tbsp chopped fresh thyme or cilantro 1 Tbsp paprika 1/2 Tbsp cayenne pepper 1 Tbsp salt 1/2 Tbsp freshly ground black peppercorn 1/2 cup extra virgin olive oil GREEK MARINADE 1/2 cup extra virgin olive oil 1/4 cup dry white wine juice of two lemons 2 Tbsp fresh minced oregano (or 1 Tbsp dried) 4-5 cloves garlic, minced 3 dried bay leaves, broken into small pieces freshly ground black peppercorn MOROCCAN MARINADE 1 Tbsp paprika 2 Tbsp ground cumin 1/2 Tbsp cayenne pepper 1 Tbsp fresh ginger, minced (or 1 Tbsp dried powder) 1/2 cup melted unsalted butter 1/4 cup extra virgin olive oil juice of one large lemon salt and ground black pepper to taste EGYPTIAN MARINADE 1/2 cup extra virgin olive oil 2 Tbsp ground cumin 1 Tbsp ground coriander 1 onion, grated 3 cloves garlic, minced 1 teaspoon cayenne pepper Mix all of the marinade ingredients in a large bowl. Place chicken in a large, non-reactive pot, and pour the marinade over the chicken. Cover the pot and set it into the refrigerator for at least two hours; over night is best. Bring meat to room temperature before cooking. Prepare a fire in a coal grill, or preheat a boiler. Remove meat from marinade, reserving the marinade. Grill or broil the meat. Exact cooking time depends on the size of the bird. At least 15-20 minutes will ensure properly cooked meat. Use the remaining marinade to pour over the chicken while cooking. Do not allow the meat to become dry. Place chunks of onion and whole cherry tomatoes around the meat during the last five minutes of cooking. Serve immediately with rice, bread and lemon wedges.