West African Lemon Marinated Chicken Recipes

PERI PERI AFRICAN CHICKEN

Peri Peri African Chicken image

This is a great spicy marinade recipe, a traditional African dish, great for BBQ. Nice with salad and fries, but I like adding it to a pita with salad and garlic Greek yogurt (3/4 cup Greek yogurt and 3 cloves of crushed garlic with finely chopped chives). Don't go on a date though, gives you wicked garlic breath!

Provided by UKNO1CHEF

Categories World Cuisine Recipes African

Time 3h20m

Yield 4

Number Of Ingredients 7

Ingredients

¼ cup paprika
2 tablespoons hot chili powder
1 cup fresh lemon juice
3 cloves garlic, minced
1 ½ teaspoons chopped fresh ginger
1 ½ teaspoons salt
4 bone-in chicken breast halves

Steps:

In a large bowl, stir together the paprika, chili powder, lemon juice, garlic, ginger and salt. Rub chicken with the mixture, place in a dish, and marinate for 3 hours.
Preheat a grill for medium heat.
Place chicken onto the grill and discard the marinade. Cook for about 30 minutes, turning occasionally, until the skin is slightly charred and juices run clear.

Nutrition Facts : Calories 348.4 calories, Carbohydrate 12.1 g, Cholesterol 126.6 mg, Fat 13.3 g, Fiber 4.2 g, Protein 46.8 g, SaturatedFat 3.6 g, Sodium 1022.6 mg, Sugar 2.5 g

WEST AFRICAN LEMON MARINATED CHICKEN

West African Lemon Marinated Chicken image

Make and share this West African Lemon Marinated Chicken recipe from Food.com.

Provided by Brookelynne26

Categories Whole Chicken

Time 5h

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 (2 -3 lb) broiler-fryer chickens, quartered
2 large onions, sliced
3 garlic cloves, minced
1 hot green chili pepper, minced
1 tablespoon salt
1/2 teaspoon ground ginger
1 teaspoon black pepper
1 cup fresh lemon juice
1 1/4 cups water or 1 1/4 cups chicken broth
5 tablespoons peanut oil

Steps:

In a large baking dish, combine the onion, garlic, chile, salt, ginger, and black pepper. Stir in the lemon juice, 1 c water, and 1 tbsp oil. Coat the chicken pieces in marinade and refrigerate at least 4 hours. Turn pieces every half hour or so.
Remove chicken from marinade, and reserve the marinade. Pat the pieces dry. In a skillet, heat the remaining 4 tbsp oil over medium-high heat. Brown the chicken, a few pieces a t a time, turning frequently to brown evenly. Pour off all but 2 tbsp oil from the skillet and remove it from heat.
Using the back of a spoon, press the marinade through a fine sieve set over a bowl. Reheat the oil in the skillet over medium heat. Add the solids fron the sieve and stir constantly until the onion is transparent.
Return chicken to skillet and add 1/2 c strained marinade and the remaining 1/4 c water. Bring mixture to a boil. Partly cover pand and reduce heat. Simmer 25 minutes, or until chicken is tender.

Nutrition Facts : Calories 694, Fat 51.2, SaturatedFat 12.7, Cholesterol 170.2, Sodium 1908.8, Carbohydrate 15.2, Fiber 1.7, Sugar 5.3, Protein 43.6

NORTH AFRICAN LEMON-GARLIC CHICKEN

North African Lemon-Garlic Chicken image

I found this recipe in Cooking Pleasures magazine. Lemons are an important flavoring ingredient in North Africa. It can be hard to find the salted and preserved lemons used there, but this microwave method yields a similar flavor.

Provided by SkinnyMinnie

Categories Chicken Breast

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 medium lemon, quartered lengthwise
6 garlic cloves
1/4 cup olive oil
2 tablespoons of fresh mint, chopped
1 1/2 teaspoons salt
1 teaspoon ground pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon saffron thread, crushed
1/4 teaspoon allspice
4 boneless chicken breast halves, with skin on

Steps:

Place the quartered lemon in a glass measuring cup and cover with plastic wrap.
Microwave on high for 3-4 min, or until the skin is soft and juice is released.
Set aside to cool.
Place garlic in a small microwave-safe cup and pour in the olive oil. Cover with plastic wrap.
Microwave on high for 1 min or until the garlic is soft.
When the lemon is cool enough to handle, scrape away the flesh and pith with a teaspoon, and discard.
Place the peel, lemon juice, garlic with oil and all remaining ingredients (except chicken) in a blender or food processor.
Blend until a wet paste forms.
Place the chicken in a large resealable plastic bag and spoon the marinade over the chicken.
Seal the bag and refrigerate for at least 1 hour or up to 24 hours, turning occasionally.
Heat the grill or grill pan to medium high.
Place the chicken on the grill, skin side down and grill for 4-5 minute.
Turn the chicken over and grill for another 4-5 min, or until the juices run clear when pierced.

Nutrition Facts : Calories 330.9, Fat 21.5, SaturatedFat 4, Cholesterol 82.3, Sodium 945.8, Carbohydrate 5.6, Fiber 2, Sugar 0.1, Protein 30.1

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