Excite Me Tonight! Chicken!

• 2 6 small rock cornish game hens or 6 broiler chicken halves
• For a Lebanese Marinade
• 4 -6 garlic cloves, finely minced
• 1/4 - 1/2 cup fresh lemon juice (depending on how much you like lemon!)
• 2 teaspoons fresh thyme, chopped
• 1 teaspoon paprika
• 1/4 - 1/2 teaspoon cayenne pepper (optional)
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper, fresh
• 1/2 cup olive oil
• For a Turkish Marinade
• 1 cup plain yogurt
• 1 tablespoon paprika
• 1 teaspoon ground cinnamon or 1 tablespoon ground cumin
• 1/4 teaspoon cayenne pepper (to taste)
• 4 garlic cloves, minced
• 1 large lemon, juice of
• salt (to taste)
• fresh ground pepper (to taste)
• For a Moroccan Marinade
• 1 tablespoon paprika
• 2 teaspoons ground cumin
• 1/2 teaspoon cayenne pepper
• 1 teaspoon ground ginger
• 1/2 cup unsalted butter, melted or 1/2 cup olive oil
• 1 large lemon, juice of
• salt (to taste)
• fresh ground pepper (to taste)
• For an Egyptian Marinade
• 1/2 cup olive oil
• 2 tablespoons ground coriander
• 1 onion, grated
• 3 garlic cloves, finely minced
• 1 teaspoon cayenne pepper

1. 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.
2. Bring the meat to room temperature; meanwhile prepare your gas or charcoal grill or preheat broiler.
3. 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.
4. Cooking time will depend upon size of poultry pieces; do not let meat become dry;.
5. 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 175u0b0-180u0b0F; temperature will continue to rise as it stands.

cornish game hens, marinade, garlic, lemon juice, fresh thyme, paprika, cayenne pepper, salt, ground black pepper, olive oil, turkish marinade, plain yogurt, paprika, ground cinnamon, cayenne pepper, garlic, lemon, salt, fresh ground pepper, marinade, paprika, ground cumin, cayenne pepper, ground ginger, unsalted butter, lemon, salt, fresh ground pepper, egyptian marinade, olive oil, ground coriander, onion, garlic, cayenne pepper

Taken from www.food.com/recipe/excite-me-tonight-chicken-127262 (may not work)