Step-by-Step Guide to Make Quick Grilled Chicken - Mediterranean Style
Hello everybody, hope you're having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, Simple Way to Make Speedy Grilled Chicken - Mediterranean Style. One of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Grilled Chicken - Mediterranean Style, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Grilled Chicken - Mediterranean Style delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we have to prepare a few ingredients. You can cook Grilled Chicken - Mediterranean Style using 11 ingredients and 3 steps. Here is how you can achieve that.
#Grilling - These grilled delicacies has a Middle Eastern flavour as they are marinated with za'atar and sumac powder besides other ingredients. They are usually served with salad or on a bed of flavoured rice. Something different in taste and flavour from the usual fare, they are perfect as appetizers.
Ingredients and spices that need to be Get to make Grilled Chicken - Mediterranean Style:
- 4 pieces chicken
- 1 tbsp. olive oil
- to taste salt
- 1 tsp. ginger-garlic paste
- 1/2 tsp. red chilli powder
- 1/2 tsp pepper powder
- 1 tbsp. zaatar powder
- 1 tsp. sumac powder
- 1/2 juice of 1/2 lime
- as needed oil for basting
- as needed lettuce leaves, chopped fresh chilies and coriander leaves to garnish
Instructions to make to make Grilled Chicken - Mediterranean Style
- In a bowl, mix together the ginger-garlic paste, salt, red chilli powder, pepper powder, zaatar, sumac, olive oil, lime juice and required quantity of water to make a paste.
- Smear this paste all over the chicken and marinate for 6-7 hours, preferably overnight in the fridge.
- Grill for 30 minutes, basting with oil at intervals. Serve hot, garnished with lettuce, coriander leaves and fresh chilies.
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