Recipe - Improved Grilled Mediterranean Chicken

1 bn Cilantro; coarsely chopped
8 Scallions; thinly cut or sliced up ,
including greens
8 Cloves garlic; finely
chopped
4 tablespoon Fennel seeds; toast and
crush
2 tablespoon Fresh ginger root
2 tablespoon Hot Hungarian paprika
2 teaspoon Cayenne
2 teaspoon Cumin
1 teaspoon Saffron threads; or less,
finely chopped
1 teaspoon Salt
1 cup Water
One half cup Fresh lemon juice
2 tablespoon Extra virgin olive oil
12 4 ounce chicken breast
halves, bonein, skin
removed

Serve 1 breast per person with tzaziki sauce, couscous and grilled bell
pepper strips. TZAKIKI SAUCE, a Greek sauce made with yogurt, cucumbers and
garlic. This recipe works equally well when cut in half to serve 6.
Mix all ingredients, except chicken, in a nonmetallic bowl. Add chicken to
the marinade; toss gently to coat pieces well. Cover and refrigerate for 1
to 2 days.

Prepare a barbecue grill so coals are whitehot. Spray grill with nonstick
coating. Remove chicken pieces from marinade and place on grill. Cook,
turning chicken frequently so it does not burn, until juices run clear when
large part of breast halves are pierced. Cooking time will vary between 12
and 20 minutes, depending on the heat of grill and the thickness of the
breasts.
Printed in Riv PressEnterprise 19 Se 96. Pat H. McRecipe. (185 calories, 6
grams fat 72 milligrams cholesterol, 265 milligrams sodium.)
Recipe By : Jeanne Jones, Cook It Light (Sep 1996)

Posted to MCRecipe Digest V1 #253

Date: Mon, 21 Oct 1996 12:37:25 0700 (PDT)

From: PatH phannema@wizard.ucr.edu