Grilled Chicken With Oregano Cinnamon And Paprika Recipes
GRILLED CHICKEN WITH OREGANO, CINNAMON AND PAPRIKA
The cinnamon gives it a distintive flavor...sort of Morocan. Found this on the internet. I have an over abundance of fresh oregano from my garden. But I'm sure dried would work just as well. I've also used Leg quarters skin and all with the same tasty results. If you are lucky enough to have any leftovers, it make wonderful sandwiches and chicken salad. Cook and prep time do not include marinateing time.
Provided by cnansel
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix together everything but the chicken in a glass baking dish or zip lock bag.
- Add chicken pieces and coat well and let stand 1 hour or overnite in the frigde.
- Grill over medium coals till done.
- Turning once.
- About 15 minutes for the breast.
Nutrition Facts : Calories 194, Fat 8.3, SaturatedFat 1.3, Cholesterol 68.4, Sodium 367.9, Carbohydrate 1.3, Fiber 0.4, Sugar 0.2, Protein 27.4
GRILLED CHICKEN WITH OREGANO, CINNAMON AND PAPRIKA
Categories Chicken Low Carb Grill/Barbecue Cinnamon Oregano Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Whisk first 7 ingredients to blend in 13x9x2-inch glass baking dish. Add chicken to dish and turn to coat with marinade. Let stand at room temperature 1 hour, turning occasionally. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Spray grill rack with nonstick spray; prepare barbecue (medium-high heat). Grill chicken until cooked through, turning occasionally, about 15 minutes. Transfer to plates. Serve with compote.
GRILLED CHICKEN WITH LEMON AND OREGANO
This grilled chicken is juicy and delicious and the skin is nice and crispy, too.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h15m
Number Of Ingredients 8
Steps:
- Make marinade: In a small bowl, whisk together lemon zest and juice, oregano, oil, 2 teaspoons coarse salt, and 1 teaspoon pepper. Divide marinade between 2 large resealable plastic bags. Place 2 chicken halves in each bag; shake to coat. Let marinate at room temperature 30 minutes, turning bags occasionally.
- Preheat grill to medium; lightly oil grates. Remove chicken from marinade, and pat dry with paper towels. Place chicken, skin side up, on grill. Cover and cook, until lightly browned and cooked through, about 20 minutes. Turn chicken over; cover and cook until well browned, 10 to 15 minutes (an instant-read thermometer should register 175 degrees when inserted into thickest part of meat, avoiding bone). If chicken is browning too quickly, move to cooler parts of grill or turn grill to low heat.
- Transfer chicken to a cutting board. Tent with foil; let rest 10 minutes. Meanwhile, place lemon halves on grill, cut side down; cook until slightly charred, 8 to 10 minutes. Cut chicken pieces in half; serve with grilled lemon halves, and, if desired, garnish with oregano sprigs.
Nutrition Facts : Calories 518 g, Fat 37 g, Protein 42 g
GREEK OREGANO AND CINNAMON ROAST CHICKEN
This is taken from Tonia Buxton, a Greek / English presenter who travelled around the Greek islands presenting "My Greek Kitchen". This is a recipe that she apparently got from Crete, its very easy and tasty and great served with her recipe for Cumin Potatoes (which I've also posted) and salad.
Provided by Lou van
Categories Whole Chicken
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oven to 180C.
- Place chicken in a roasting dish and rub with 1 tbsp oil.
- Place tomato slices on breast and legs.
- Separate the onion slices and place around the chicken.
- Season with the salt, pepper, oregano and cinnamon.
- Drizzle remaining oil over the chicken and place in the oven for 11/2 hours or until the juices run clear.
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