Step-by-Step Guide to Prepare Award-winning Grilled Chicken - Mediterranean Style
Hello everybody, it's Brad, welcome to my recipe page. Today, we're going to make a special dish, Step-by-Step Guide to Make Quick Grilled Chicken - Mediterranean Style. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really 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 begin with this recipe, we have to prepare a few components. You can have 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 Prepare 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
Steps 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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