Excite Me Tonight Chicken Recipes

Steps:

• If using boneless chicken pieces, cut into 1 inch cubes and place in a shallow non-reactive container; if using whole birds, butterfly them; if using broiler halves, leave whole; select one of the marinades, then combine the ingredients for it in a bowl and pour over chicken; cover and marinate in the refrigerator for 6 hours or overnight.
• Bring the meat to room temperature; meanwhile prepare your gas or charcoal grill or preheat broiler.
• Remove the meat from the marinade, reserving the marinade; if using chicken cubes thread onto skewers; place skewers, butterflied or halved birds on the grill rack or a broiler pan and grill or broil until cooked through, basting with the reserved marinade.
• Cooking time will depend upon size of poultry pieces; do not let meat become dry;.
• Whole fryer (3-4 pounds) 60 - 70 minutes; Whole Roaster (5-7 pounds) 22 minutes a pound, Butterflied whole chicken (3-5 pounds) 45-50 minutes; Whole Cornish hens (18-24 oz) 45-55 minutes; Whole capon (4-8 lbs) 15-20 min a pound; Breast half, bone in (6-8 oz) 10-15 minutes a side; Breast half, boneless (4 oz) 8-10 min a side & (6-8 oz) 10-15 minutes a side; leg or thigh (8 or 4 oz) 10-15 minutes a side; Drumstick (4 oz) 8-12 minutes a side & (8-16 oz) 10-15 minutes a side; wings or wing drumette (2-3 oz) 8-12 minutes a side - Remove from oven when meat thermometer reads 175°-180°F; temperature will continue to rise as it stands.

Steps:

• Combine the parsley, cilantro, garlic, cumin, tumeric and paprika in a 9 byb 13 inch baking dish.
• Stir to blend.
• Add the chicken, turning to coat, and arrange in a single layer.
• In a medium bowl, combine the tomatoes and their juices, chicken broth, olives, capers, lemon zest, lemon juice and salt to taste.
• Pour the mixture around the chicken pieces, taking care not to disturb the herb coating.
• Cover the dish with foil, and marinate in the refrigerator for up to 8 hours.
• Preheat oven to 400*F.
• Bake the chicken, still covered with foil, for 40 minutes, remove the foil, and continue baking until the chicken juices run clear, about 20 minutes longer.
• Spread the rice onto individual plates and top with the chicken and cooking juices, garnishing with sprigs of cilantro for serving.