»Back to Chicken

Middle Eastern Broiled Chicken

What you need

1. 8-10 boneless, skinless chicken thighs
2. 1/4 cup olive oil
3. 2 Tbl grated or finely minced onion
4. 2 tsp ground coriander
5. 2 tsp ground cumin
6. 1/4 tsp cayenne
7. 1/4 tsp salt

How to make it

1. Combine oil, onion, coriander, cumin, cayenne and salt.
2. Pour marinade into a zip-lock bag.
3. Rinse chicken pieces and pat dry.
4. Add chicken to marinade, press out air and seal bag.
5. Massage marinade into all sides of the chicken pieces.
6. Refrigerate for a couple of hours.
7. Preheat broiler.
8. Remove chicken from marinade and place onto a broiler pan.
9. Broil chicken about 6 inches from heat until nicely crisped (about 10 minutes depending on your broiler), then turn and cook until brown and crisp on the other side and until meat is no longer pink.

Serve with tomato salad and Brown Basmati rice sprinkled with toasted pine nuts.

Questions about this recipe?

Not the recipe you want? Enter an ingredient in the box below:

From the families; Merman, Hatch, Huffman, Krull, Deas, Crinella, Walburg