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Excite Me Tonight! Chicken!

chicken breasts, yogurt, lemon juice, butter, onion, juice, garlic, paprika, cumin, coriander, thyme, cinnamon, ginger

Excite Me Tonight! Chicken! -


2 lbs boneless chicken breasts or 2 lbs boneless chicken thighs or 1 whole chickens, butterflied or 6 small rock cornish game hens or 6 broiler chicken halves
For a Lebanese Marinade4 -6 garlic cloves, finely minced
1/4-1/2 cup fresh lemon juice (depending on how much you like lemon!)
2 teaspoons fresh thyme, chopped
1 teaspoon paprika
1/4-1/2 teaspoon cayenne pepper (optional)
1 teaspoon salt
1/2 teaspoon ground black pepper, fresh
1/2 cup olive oil
For a Turkish Marinade1 cup plain yogurt
1 tablespoon paprika
1 teaspoon ground cinnamon or 1 tablespoon ground cumin
1/4 teaspoon cayenne pepper (to taste)
4 garlic cloves, minced
1 large lemon, juice of
salt (to taste)
fresh ground pepper (to taste)
For a Moroccan Marinade1 tablespoon paprika
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1 teaspoon ground ginger
1/2 cup unsalted butter, melted or 1/2 cup olive oil
1 large lemon, juice of
salt (to taste)
fresh ground pepper (to taste)
For an Egyptian Marinade1/2 cup olive oil
2 tablespoons ground coriander
1 onion, grated
3 garlic cloves, finely minced
1 teaspoon cayenne pepper

Directions for Excite Me Tonight! Chicken! Recipe

If using boneless chicken pieces, cut into 1 inch cubes and place in a shallow non-reactive container; if using whole birds, butterfly them; if using broiler halves, leave whole; select one of the marinades, then combine the ingredients for it in a bowl and pour over chicken; cover and marinate in the refrigerator for 6 hours or overnight.
Bring the meat to room temperature; meanwhile prepare your gas or charcoal grill or preheat broiler.
Remove the meat from the marinade, reserving the marinade; if using chicken cubes thread onto skewers; place skewers, butterflied or halved birds on the grill rack or a broiler pan and grill or broil until cooked through, basting with the reserved marinade.
Cooking time will depend upon size of poultry pieces; do not let meat become dry;.
Whole fryer (3-4 pounds) 60 - 70 minutes; Whole Roaster (5-7 pounds) 22 minutes a pound, Butterflied whole chicken (3-5 pounds) 45-50 minutes; Whole Cornish hens (18-24 oz) 45-55 minutes; Whole capon (4-8 lbs) 15-20 min a pound; Breast half, bone in (6-8 oz) 10-15 minutes a side; Breast half, boneless (4 oz) 8-10 min a side & (6-8 oz) 10-15 minutes a side; leg or thigh (8 or 4 oz) 10-15 minutes a side; Drumstick (4 oz) 8-12 minutes a side & (8-16 oz) 10-15 minutes a side; wings or wing drumette (2-3 oz) 8-12 minutes a side – Remove from oven when meat thermometer reads 175°-180°F; temperature will continue to rise as it stands.

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