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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.

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