Improved Grilled Mediterranean Chicken

Improved Grilled Mediterranean Chicken

Yield: 12 Servings

1 no ingredients

1 bn cilantro -- coarsely

chopped

scallions -- thinly sliced

including greens

cloves garlic -- finely

chopped

4 TB fennel seeds -- toast and

crush

2 TB fresh ginger root

2 TB hot Hungarian paprika

2 ts cayenne

2 ts cumin

1 ts saffron threads -- or less

finely chopped

1 ts salt

1 c water

1/2 c fresh lemon juice

2 TB extra virgin olive oil

4 oz chicken breast halves,

bone-in, 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

white-hot. 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.