Ancient Egyptian Chicken

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Based off a marinade recipe, i used this for a whole chicken that i then cooked in a broiler. Brine chicken overnight in a salt/sugar/water mix first to draw out unwanted fluids and to tenderize the meat. After soaking, marinate the chicken as directed.

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Steps

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If using boneless chicken pieces , cut into 1 inch cubes and place in a shallow non reactive container.

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If using whole birds , butterfly them.

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Combine the ingredients for the marinade in a bowl and pour over the chicken.

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Cover and marinate in the refrigerator for at least 6 hours or overnight.

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Bring the meat to room temperature before cooking.

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While the meat is warming to room temp.

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Prepare a fire in a charcoal grill or preheat your oven broiler remove the meat from the marinade , reserving the marinade.

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You can marinate for up to 48 hours if properly refrigerated.

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If using chicken cubes thread on to skewers.

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Place the skewers or butterflied or halved birds on the grill rack or a broilerpan and grill or broil until cooked through , basting with reserved marinade while cooking.

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Whole chicken 22 minutes a pound , butterflied whole chicken 45-50 minutes.

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Whole cornish hens 45-55 minutes.

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Breast half , boneless 8-10 minutes a side , 10 -15 minutes a side.

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Leg or thigh 10-15 .

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Ingredients

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whole chickens, olive oil, ground cumin, ground coriander, onion, garlic cloves, cayenne pepper, beer, salt & freshly ground black pepper