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Recipe: Marinated Chicken

July 7, 2015

by: Joanne Gosselin, BFP Staff Writer

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During the summer in Israel, it is common to find the grill on and loaded with delicious food. Marinated dark chicken meat is a favorite for grilling because it is juicy and tender.  When the days are hot, grilled chicken is a light protein source as well. Enjoy this quick and easy recipe that everyone will love.

  • 2 lbs. (1 kilo) dark chicken meat [boneless thighs, drumsticks or pargiyot (Hebrew for young chicken)]
  • To make the marinade, thoroughly combine all ingredients in a mixing bowl
  • ½ cup olive oil
  • ¼ cup wine vinegar
  • ¼ cup soy sauce
  • Lemon juice (from one large lemon)
  • 1 tablespoon Dijon mustard
  • 2 tablespoons fresh chopped chives
  • 1 tablespoon fresh cilantro and/or parsley
  • 2 garlic cloves minced
  • 1 teaspoon sweet paprika (or ¼ tsp. cayenne pepper if you prefer a little heat)
  • ½ teaspoon pepper ground

Pour the marinade over a single layer of chicken and cover overnight in the refrigerator (minimum of 4 hours).

Cook on the grill or bake at 325°F (140°C) for about 30 minutes until the chicken is browned on both sides and juice runs clear.

Sprinkle the cooked chicken with fresh herbs and serve over grilled vegetables and rice.

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