Thread: Recipe: Persian grilled chicken/marinade

[email protected] wrote:
>PERSIAN-STYLE GRILLED CHICKEN

This sounds marvelous! I can't wait to try it on some whole chickens and even
boneless thighs. This marinade could be given an Indian/Pakistani flavor with
the simple additions of chiles and ginger.

Orlando

Susan <[email protected]> wrote:
: x-no-archive: yes

: Wendy, I think this would work very well with fish, especially oilier
: ones, perhaps. Thinking bluefish in season, for instance. I can't wait
: to make it on the grill, but it's been very cold both nights I had this
: prepared, so I roasted it at 450 degrees. You could roast it a little
: lower, then broil when almost done, to crisp up the skin instead.

: I made it both with and without the saffron... little difference, but
: very delicious both ways. I thought it was great for Cornish hens, but
: Tom has an aversion to them (a size thing more than taste, it seems,
: because he loves it when cut into little pieces as jujeh kebab.

: Costco has whole organic chickens for $2.69 per lb, sold in pairs, so
: I'll give this a workout this winter.

: Susan

: PERSIAN-STYLE GRILLED CHICKEN
: Marinade:
: 1/4 cup (30g) plain full-fat yogurt (I used Fage 2%)
: 1/2 cup olive oil
: 4-6 cloves garlic, minced
: Juice from 1 lemon (about 1/4 cup, 60ml)
: 2 tsp. cumin powder
: 1/2 tsp. saffron threads, soaked in 2 TBL. water (optional)
: sea salt
: ground black pepper

: 1 whole chicken, backbone removed, quartered, and wing tips removed
: 1 lime, quartered

: Combine marinade ingredients in glass bowl or zipper bag. Add chicken,
: and combine well, massaging marinade under skin and into joints. Cover
: or zip up, and let marinate at least 8 hours, and up to 3 days.

: To prepare to grill, remove chicken from refrigerator about 30 minutes
: before it is set to go on the grill (i.e., while the grill is
: pre-heatting or the charcoal coming up to cooking temperature). Make
: basting sauce.

: Basting Sauce:
: Juice of 1 lime (about 2 tsp.)
: 3 TBL.. unsalted butter, melted
: sea salt
: ground black pepper

: Combine ingredients and blend well to dissolve salt.

: Remove chicken from marinade and discard marinade. Place chicken on
: grill, skin-side down first. Turn over and baste liberally. Grill until
: each piece runs clear when cut near the joint, basting each time the
: chicken is turned. Remove fully cooked chicken from grill, and
: immediately squeeze lime juice over.

Might well be nice with fish . I am always astounded at teh lack of
onions in Persian recipes. It seems so strange an ingredient to not use.

Wendy

x-no-archive: yes

On 12/18/2011 7:39 PM, W. Baker wrote:

> Might well be nice with fish . I am always astounded at teh lack of
> onions in Persian recipes. It seems so strange an ingredient to not use.

Whenever we order jujeh kebab from the local Persian place, it comes
with grilled tomato, grilled onion, green pepper, summer squash... I
think they're in some of the more stewed dishes, but I can't swear to it.

Susan

"Susan" <[email protected]> wrote in message
news:[email protected]..
> x-no-archive: yes
>
> I forgot to mention that I don't quarter the chicken, I just butterfly or
> spatchcock it. I used to remove the breast bone, but now I just press
> down on it with the heel of my hand to crack it so I can flatten the
> chicken.
>
> Susan

Yes, that's a lot easier.

Cheri

x-no-archive: yes

I forgot to mention that I don't quarter the chicken, I just butterfly
or spatchcock it. I used to remove the breast bone, but now I just
press down on it with the heel of my hand to crack it so I can flatten
the chicken.

Susan

On 12/18/2011 6:58 PM, Susan wrote:
> x-no-archive: yes
>
> Wendy, I think this would work very well with fish, especially oilier
> ones, perhaps. Thinking bluefish in season, for instance. I can't wait
> to make it on the grill, but it's been very cold both nights I had this
> prepared, so I roasted it at 450 degrees. You could roast it a little
> lower, then broil when almost done, to crisp up the skin instead.
>
> I made it both with and without the saffron... little difference, but
> very delicious both ways. I thought it was great for Cornish hens, but
> Tom has an aversion to them (a size thing more than taste, it seems,
> because he loves it when cut into little pieces as jujeh kebab.
>
> Costco has whole organic chickens for $2.69 per lb, sold in pairs, so
> I'll give this a workout this winter.
>
> Susan
>
> PERSIAN-STYLE GRILLED CHICKEN
> Marinade:
> 1/4 cup (30g) plain full-fat yogurt (I used Fage 2%)
> 1/2 cup olive oil
> 4-6 cloves garlic, minced
> Juice from 1 lemon (about 1/4 cup, 60ml)
> 2 tsp. cumin powder
> 1/2 tsp. saffron threads, soaked in 2 TBL. water (optional)
> sea salt
> ground black pepper
>
> 1 whole chicken, backbone removed, quartered, and wing tips removed
> 1 lime, quartered
>
> Combine marinade ingredients in glass bowl or zipper bag. Add chicken,
> and combine well, massaging marinade under skin and into joints. Cover
> or zip up, and let marinate at least 8 hours, and up to 3 days.
>
> To prepare to grill, remove chicken from refrigerator about 30 minutes
> before it is set to go on the grill (i.e., while the grill is
> pre-heatting or the charcoal coming up to cooking temperature). Make
> basting sauce.
>
> Basting Sauce:
> Juice of 1 lime (about 2 tsp.)
> 3 TBL.. unsalted butter, melted
> sea salt
> ground black pepper
>
> Combine ingredients and blend well to dissolve salt.
>
> Remove chicken from marinade and discard marinade. Place chicken on
> grill, skin-side down first. Turn over and baste liberally. Grill until
> each piece runs clear when cut near the joint, basting each time the
> chicken is turned. Remove fully cooked chicken from grill, and
> immediately squeeze lime juice over.
>

the Curry Chicken is cooking right now, and my taste buds want THIS now!

ty for the recipe

kate

On 12/18/2011 4:58 PM, Susan wrote:
> x-no-archive: yes
>
> Wendy, I think this would work very well with fish, especially oilier
> ones, perhaps. Thinking bluefish in season, for instance. I can't wait
> to make it on the grill, but it's been very cold both nights I had this
> prepared, so I roasted it at 450 degrees. You could roast it a little
> lower, then broil when almost done, to crisp up the skin instead.
>
> I made it both with and without the saffron... little difference, but
> very delicious both ways. I thought it was great for Cornish hens, but
> Tom has an aversion to them (a size thing more than taste, it seems,
> because he loves it when cut into little pieces as jujeh kebab.
>
> Costco has whole organic chickens for $2.69 per lb, sold in pairs, so
> I'll give this a workout this winter.
>
> Susan
>
> PERSIAN-STYLE GRILLED CHICKEN
> Marinade:
> 1/4 cup (30g) plain full-fat yogurt (I used Fage 2%)
> 1/2 cup olive oil
> 4-6 cloves garlic, minced
> Juice from 1 lemon (about 1/4 cup, 60ml)
> 2 tsp. cumin powder
> 1/2 tsp. saffron threads, soaked in 2 TBL. water (optional)
> sea salt
> ground black pepper
>
> 1 whole chicken, backbone removed, quartered, and wing tips removed
> 1 lime, quartered
>
> Combine marinade ingredients in glass bowl or zipper bag. Add chicken,
> and combine well, massaging marinade under skin and into joints. Cover
> or zip up, and let marinate at least 8 hours, and up to 3 days.
>
> To prepare to grill, remove chicken from refrigerator about 30 minutes
> before it is set to go on the grill (i.e., while the grill is
> pre-heatting or the charcoal coming up to cooking temperature). Make
> basting sauce.
>
> Basting Sauce:
> Juice of 1 lime (about 2 tsp.)
> 3 TBL.. unsalted butter, melted
> sea salt
> ground black pepper
>
> Combine ingredients and blend well to dissolve salt.
>
> Remove chicken from marinade and discard marinade. Place chicken on
> grill, skin-side down first. Turn over and baste liberally. Grill until
> each piece runs clear when cut near the joint, basting each time the
> chicken is turned. Remove fully cooked chicken from grill, and
> immediately squeeze lime juice over.
>

x-no-archive: yes

On 12/18/2011 7:57 PM, Tiger Lily wrote:
> the Curry Chicken is cooking right now, and my taste buds want THIS now!
>
> ty for the recipe
>

Curry is so good, too!

The lime juice baste and squeeze really brightens this dish a lot.

Susan

"Orlando Enrique Fiol" <[email protected]> wrote in message
news:[email protected] ..
> [email protected] wrote:
>>PERSIAN-STYLE GRILLED CHICKEN
>
> This sounds marvelous! I can't wait to try it on some whole chickens
> and even
> boneless thighs. This marinade could be given an Indian/Pakistani
> flavor with
> the simple additions of chiles and ginger.
>
> Orlando

Oh ginger! The magic word

"W. Baker" <[email protected]> wrote in message
news:jcm13p$5cf$[email protected]..
> Susan <[email protected]> wrote:
> : x-no-archive: yes
>
> : Wendy, I think this would work very well with fish, especially
> oilier
> : ones, perhaps. Thinking bluefish in season, for instance. I can't
> wait
> : to make it on the grill, but it's been very cold both nights I had
> this
> : prepared, so I roasted it at 450 degrees. You could roast it a
> little
> : lower, then broil when almost done, to crisp up the skin instead.
>
> : I made it both with and without the saffron... little difference,
> but
> : very delicious both ways. I thought it was great for Cornish hens,
> but
> : Tom has an aversion to them (a size thing more than taste, it seems,
> : because he loves it when cut into little pieces as jujeh kebab.
>
> : Costco has whole organic chickens for $2.69 per lb, sold in pairs,
> so
> : I'll give this a workout this winter.
>
> : Susan
>
> : PERSIAN-STYLE GRILLED CHICKEN
> : Marinade:
> : 1/4 cup (30g) plain full-fat yogurt (I used Fage 2%)
> : 1/2 cup olive oil
> : 4-6 cloves garlic, minced
> : Juice from 1 lemon (about 1/4 cup, 60ml)
> : 2 tsp. cumin powder
> : 1/2 tsp. saffron threads, soaked in 2 TBL. water (optional)
> : sea salt
> : ground black pepper
>
> : 1 whole chicken, backbone removed, quartered, and wing tips removed
> : 1 lime, quartered
>
> : Combine marinade ingredients in glass bowl or zipper bag. Add
> chicken,
> : and combine well, massaging marinade under skin and into joints.
> Cover
> : or zip up, and let marinate at least 8 hours, and up to 3 days.
>
> : To prepare to grill, remove chicken from refrigerator about 30
> minutes
> : before it is set to go on the grill (i.e., while the grill is
> : pre-heatting or the charcoal coming up to cooking temperature). Make
> : basting sauce.
>
> : Basting Sauce:
> : Juice of 1 lime (about 2 tsp.)
> : 3 TBL.. unsalted butter, melted
> : sea salt
> : ground black pepper
>
> : Combine ingredients and blend well to dissolve salt.
>
> : Remove chicken from marinade and discard marinade. Place chicken on
> : grill, skin-side down first. Turn over and baste liberally. Grill
> until
> : each piece runs clear when cut near the joint, basting each time the
> : chicken is turned. Remove fully cooked chicken from grill, and
> : immediately squeeze lime juice over.
>
> Might well be nice with fish . I am always astounded at teh lack of
> onions in Persian recipes. It seems so strange an ingredient to not
> use.

I feel it is because they tend towards more sweeter dishes than savoury.
I may be wrong but Persian food to me seems more based on spices for
flavour.

ohhh! I've made this and used Garam Masala in the marinade it was very good!

forgot what was in the marinade and this reminded me

I will make this again this week

thanks!

KROM




"Susan" wrote in message news:[email protected]..

x-no-archive: yes

Wendy, I think this would work very well with fish, especially oilier
ones, perhaps. Thinking bluefish in season, for instance. I can't wait
to make it on the grill, but it's been very cold both nights I had this
prepared, so I roasted it at 450 degrees. You could roast it a little
lower, then broil when almost done, to crisp up the skin instead.

I made it both with and without the saffron... little difference, but
very delicious both ways. I thought it was great for Cornish hens, but
Tom has an aversion to them (a size thing more than taste, it seems,
because he loves it when cut into little pieces as jujeh kebab.

Costco has whole organic chickens for $2.69 per lb, sold in pairs, so
I'll give this a workout this winter.

Susan

PERSIAN-STYLE GRILLED CHICKEN
Marinade:
1/4 cup (30g) plain full-fat yogurt (I used Fage 2%)
1/2 cup olive oil
4-6 cloves garlic, minced
Juice from 1 lemon (about 1/4 cup, 60ml)
2 tsp. cumin powder
1/2 tsp. saffron threads, soaked in 2 TBL. water (optional)
sea salt
ground black pepper

1 whole chicken, backbone removed, quartered, and wing tips removed
1 lime, quartered

Combine marinade ingredients in glass bowl or zipper bag. Add chicken,
and combine well, massaging marinade under skin and into joints. Cover
or zip up, and let marinate at least 8 hours, and up to 3 days.

To prepare to grill, remove chicken from refrigerator about 30 minutes
before it is set to go on the grill (i.e., while the grill is
pre-heatting or the charcoal coming up to cooking temperature). Make
basting sauce.

Basting Sauce:
Juice of 1 lime (about 2 tsp.)
3 TBL.. unsalted butter, melted
sea salt
ground black pepper

Combine ingredients and blend well to dissolve salt.

Remove chicken from marinade and discard marinade. Place chicken on
grill, skin-side down first. Turn over and baste liberally. Grill until
each piece runs clear when cut near the joint, basting each time the
chicken is turned. Remove fully cooked chicken from grill, and
immediately squeeze lime juice over.

Susan wrote:

How do you think this would be with duck breast?

x-no-archive: yes

On 12/23/2011 11:27 AM, Janet wrote:
> Susan wrote:
>
> How do you think this would be with duck breast?
>
>

I didn't write that, so I'm assuming you're asking me?

When I read it, I had very immediate, visceral reaction against the
thought, and I really like duck.

It might be very good, but it strikes me as bad. It's wonderful with
game hen and chicken, but I don't think I'd like it with turkey or duck,
which are considerably gamier... Only thing I can suggest is googling
around to see if there any recipes for duck breast using
yogurt/lemon/garlic marinade or basting. epicurious.com, maybe?

Susan

On 12/23/2011 9:27 AM, Janet wrote:
> Susan wrote:
>
> How do you think this would be with duck breast?
>
>
add some orange

kate