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Persian Chicken: Submitted by: Purnima | Date Added: 2 Apr 2016
Listed in: Poultry

1 large onion, chopped
½ cup fresh lemon juice
2 tbsp dried oregano
2 tsp sweet paprika
2 tsp minced garlic
1 cup olive oil
10 boneless, skinless chicken thighs

Cooking Instructions

In the bowl of a food processor or blender, puree the onion, lemon juice, oregano, paprika and garlic. With the motor running, slowly add the oil. Place the chicken in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade and refrigerate for 1 hour. Remove the chicken from the marinade and discard the extra marinade. Barbeque the chicken over direct medium heat for about 10 minutes, turning once. Ensure no trace of pink remains inside and the internal temperature is 165F. Enjoy with rice and a green salad!

Recipe Pictures - Hover cursor to scroll if several images:
Persian Chicken
Visitor Comments (1):

I don't think the picture is of the same recipe. In the picture I see slices of either oranges or lemons which are not in the recipe. Left by: Abdu (11 Apr 2016)


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