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Grilled Chicken with Yemenite Spice Rub - meat

Posted by : Karen Selwyn

Recently, someone asked for Yemenite recipes and newsgroup participants
responded immediately with the signature spice mixture of Yemenite
cuisine.  In the recipe below, Faye Levy puts that spice mixture to use
grilling chicken for summer eating.

Faye Levy writes, "This spice blend is traditional in my mother-in-law's
native country, Yemen, where it's called "soup spice." In Israel, it has
become so popular that it is sold in outdoor markets in Jerusalem and Tel
Aviv."

Karen Selwyn

*   *   *   *   *   *   *   *

Grilled Whole Chicken with Yemenite Spice Rub

1 (3 1/2-pound) chicken, giblets removed
  (to use chicken pieces, see note)
1 1/2 teaspoons ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon ground black pepper
1/4 teaspoon salt or to taste

Rinse chicken; pat dry. Place chicken on plate. Mix cumin, turmeric,
pepper and salt in small bowl. Rub spice mixture into chicken, both
inside and out. Wash hands immediately so that turmeric won't stain your
fingers.

Preheat covered gas grill for indirect heat, according to manufacturer's
instructions, and set at medium (350 to 375 degrees). If using a charcoal
grill, heat coals until they are covered with gray ash and have only a hint of
red. Then move coals to the edge of the grill and place drip pan in grill's
center. If grill grate is adjustable, set it about 6 inches above coals.
Brush grill rack or topper lightly with oil. Set chicken on rack in area that
is not directly over heat source, with breast of chicken facing up. Cover and
grill 45 to 60 minutes. To test doneness, pierce thickest part of thigh near
bone. Juices that run from meat should be clear, and meat should no longer be
pink. Transfer to clean platter. Let chicken stand 10 minutes before carving.

Yield: 4 servings.

Note: To grill chicken pieces, use 2 1/2 to 3 pounds chicken thighs,
drumsticks or breast pieces with skin and bones. Rub spice mixture over
chicken pieces. Grill as above, taking a total of 20 minutes for breasts or 30
to 35 minutes for thighs or drumsticks, turning pieces halfway through
cooking time.

Source: "For flavor and speed, use spice rubs to
         prepare chicken for grilling"
         Faye Levy
         ST. LOUIS POST DISPATCH (on-line edition), 6/15/98

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