MIDDLE EASTERN CHICKEN WINGS
I've lived in the Middle East for almost a decade and a half, and this recipe was the one we always used when we went camping out in the sand dunes. We'd do the marinade at home, throw everything in ziploc bags into the cooler, then hit the road, and by the time we got there and had the BBQ going, these wings were ready to plop on the fire. We'd eat them in batches as they came off the grill -- so yummy. Easy to do at home on a hibatchi or grill. Amounts are approxmiate as I used to just eyeball things, so don't freak out if you go a little more or less with some ingredients.
Provided by Jakey Bakey
Categories Chicken
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Mix all the ingredients together in a bowl or large ziploc bag.
- Throw the wings inches.
- Cover or seal in a ziploc bag and let marinate for 2 hours to overnight.
- Cook on a BBQ/hibatchi/grill until done.
- Serve hot.
Nutrition Facts : Calories 639.7, Fat 46.7, SaturatedFat 12.2, Cholesterol 192.6, Sodium 208.3, Carbohydrate 6.6, Fiber 0.7, Sugar 2.3, Protein 46.5
SMOKED CHICKEN WINGS
Provided by Michael Symon : Food Network
Categories main-dish
Time 2h50m
Yield 6 servings
Number Of Ingredients 25
Steps:
- For the marinade: Combine the cayenne, salt, granulated sugar and lime juice in a large bowl, then add the wings, tossing to coat. Marinate, refrigerated, for at least 2 hours and up to overnight. Allow the wings to come to room temperature for 30 minutes before cooking.
- Soak 2 cups applewood chips in water for 1 hour
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- For the Memphis dry rub: Combine the brown sugar, salt, granulated sugar, black pepper, paprika, chili powder, garlic powder, onion powder, cumin and cayenne in a small bowl. Any rub that is not used can be stored in a mason jar for up to 1 month.
- Drain the soaked wood chips and throw them directly on top of the coals.
- Remove the wings from the marinade, then place on the grate on the indirect side of the grill. Cover the grill with a lid and allow the wings to smoke for 25 to 30 minutes.
- To finish, move the wings to the hot side of the grill to char, about 2 minutes per side. Remove the wings from the grill and add to a mixing bowl. Season liberally with the rub and toss to coat. Serve with Buttermilk Herb Dipping Sauce.
- In a mixing bowl, whisk together the buttermilk, sour cream, cheese, parsley, chives, dill, garlic, lemon zest and juice and salt and pepper to taste. This makes a great salad dressing too--just thin it out with some more buttermilk!
MIDDLE EASTERN-INSPIRED HERB AND GARLIC CHICKEN
This recipe was inspired by the Middle Eastern dried seasoning mix called za'atar, a combination of herbs (usually thyme, oregano and marjoram), sesame seeds and sumac, often spiked with salt. Here, fresh herbs are substituted for the dried, which, along with fresh parsley and mint and plenty of lemon and garlic, are used to marinated boneless chicken thighs. If you can't find sumac, just leave it out. It does add a nice tang and vibrant color, but the dish will work without it. Optimum marinating time here is 8 hours. But feel free to leave it for as little as 15 minutes or as long as 24 hours. If you would rather use white meat, substitute boneless skinless breasts but reduce the cooking time by a few minutes.
Provided by Melissa Clark
Categories weekday, weeknight, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Combine chicken with all but 1 teaspoon of the grated garlic (save that teaspoon for the yogurt sauce), the zest and juice of 1 lemon, oil, parsley, mint, thyme, oregano, 1 1/2 teaspoons salt, and the sesame seeds and sumac, if using. Cover and marinate for 15 to 30 minutes at room temperature; you can refrigerate it for up to 24 hours.
- Heat grill or broiler. If grilling, cook chicken over high heat until charred in spots, 4 to 7 minutes. Flip pieces and continue grilling until just cooked through, another 4 to 7 minutes. If broiling, arrange a rack 3 to 4 inches from flame. Line a rimmed baking sheet with foil and spread chicken out in a single layer. Broil chicken, turning halfway through cooking, until well colored and charred in spots, 4 to 7 minutes per side. Be careful that it doesn't burn.
- While chicken cooks, place yogurt in a small bowl. Stir in the reserved grated garlic and lemon zest and season to taste with salt. Serve the chicken drizzled with olive oil, remaining lemon juice to taste, black pepper, parsley and sesame seeds and sumac, if using, with the yogurt alongside for dipping.
Nutrition Facts : @context http, Calories 187, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 2 grams, Sodium 447 milligrams, Sugar 2 grams, TransFat 0 grams
MIDDLE EASTERN CHICKEN
This is a recipe from another site. I really liked it as it is full of flavor and low in fat. The original recipe calls for 2 cloves of garlic but I am a true garlic lover so I doubled it. This was served with Recipe #113983.
Provided by PaulaG
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Place the chicken breasts in a 13 x 9 inch baking dish that has been sprayed with cooking spray.
- Sprinkle the chicken with the fresh lemon juice, combine spices and sprinkle over chicken, top with slivers of garlic.
- Pour the rinsed chickpeas over and then the tomatoes. Place dish in preheated oven and cook for 25 minutes.
- Serve with couscous or rice.
MIDDLE EASTERN CHICKEN
Steps:
- In a ceramic or glass container stir together soy sauce, 1/4 cup water, lime juice, Sherry, garlic, gingerroot, curry powder, thyme, and oregano and add chicken. Marinate chicken, covered and chilled, turning occasionally, at least 1 hour and up to 1 day.
- Remove chicken from marinade and pat dry with paper towel. Reserve marinade.
- Coat a large nonstick skillet with cooking spray Heat skillet over moderately high heat until hot but not smoking and cook chicken 1 minutes on each side, or until browned. Transfer chicken to a plate. To skillet add 2 tablespoons water and cook, stirring with a wooden spoon and scraping up brown bits, 30 seconds. Add onion and cook over moderate heat, stirring occasionally, until softened. Add chicken, reserved marinade and remaining 1/4 cup water and simmer, covered basting chicken frequently, 10 minutes, or until chicken is cooked through. Serve chicken over couscous if desired.
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