Egyptian Grilled Chicken
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 500 g chicken breast fillets
- 4 garlic cloves (crushed)
- 1 cup olive oil
- 1 cup fresh lemon juice
- 1⁄2 teaspoon lemon zest
- 2 teaspoons dried oregano
- salt and black pepper
directions
- Wash the chicken fillets well and dry with kitchen towel.
- Whisk all marinade ingredients together.
- Place chicken in a glass dish, pour over marinade & ensure each piece is coated in the marinade.
- Cover glass dish with cling film & leave to marinate for as long as possible in refrigerator.
- It is best to begin preparation for this dish the day before in order to obtain the best result.
- Next day: Remove dish from refrigerator.
- Allow it to sit for 15 minutes at room temperature.
- Pre-heat grill and place fillets on the grill pan, brushing with remainder of marinade.
- Cook for approximately 25 minutes, brushing with marinade, turning once during cooking.
- Chicken should be moist and golden, but not tough and overcooked.
- If chicken browns too soon reduce grill heat to moderate.
- Enjoy!
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Reviews
-
Simple and worked well for the older chicken I had to use up, gave it a nice flavour and covered the stronger flavour that the chicken had. I served this with rice with sharia and a fresh salad with sumaq and a yogurt cucumber salad with freshly squeezed lemon juice. Good combo. I may make this again.
-
This is a great recipe. We do a theme dinner for Christmas Eve every year with a different country. This is our ninth year and my father said that it was his favorite year yet because of this chicken recipe. I grilled it on low on my gas grill flipping it and adding the marinade every 5 minutes or so. We let it marinade for 24 hours.
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RECIPE SUBMITTED BY
Scots LassCairo
United States