Egan's yogurt-marinated grilled chicken
1½ KG/3 LBS OF CHICKEN, YOUR CHOICE (About 6 drums and thighs, or 2 large breasts, depends on size)
2 TBSP PALESTINIAN 5-SPICE or BAHARAT (you could even mix them both!)
½ LEMON, JUICE AND ZEST
½ CUP PLAIN YOGURT (full fat is best)
1 LARGE CLOVE OF GARLIC, MINCED (optional)
1 TSP FRESH GROUND PEPPER
1½ TSP SALT (or to taste)
Add all ingredients in a bowl and mix well. It tastes best if you marinate from about 1h to overnight, but I have also made this immediately with great success.
Grill on the barbecue on med heat, until your chicken is cooked through and has a nice char, flipping no more than twice so that you can get the grill marks! For legs and drums, this is about 30-40 minutes, depending on size. For chicken breast, it's about 20-30 minutes.
If it's not BBQ season, place the chicken in a roasting dish in a single layer. Roast in the oven at 350ºF, uncovered, for about the same timing as on the grill.
Suhtain!
Produit en vedette
chaud ◦ terreux ◦ salé
Un mélange chaleureux et terreux, parfait pour les viandes de gibier et les légumes racines. La cannelle est la vedette ici, mais ne vous y trompez pas, c'est un mélange savoureux de bout en bout. À ne pas confondre avec les cinq épices chinoises, ce mélange a été développé par une native de Gaza et c'est son incontournable (sans jeu de mots !).
À essayer absolument : l'agneau rôti de Mimi . Le meilleur rapport selon moi est de 2 parts de mélange d'épices pour 1 part de sel.
♡ Tous les bénéfices de ce mélange seront reversés au Fonds de secours aux enfants palestiniens .
60g/4oz