Best Grilled Chicken With Oregano Cinnamon And Paprika Recipes

GRILLED CHICKEN WITH OREGANO, CINNAMON AND PAPRIKA

Steps:

• Whisk first 7 ingredients to blend in 13x9x2-inch glass baking dish. Add chicken to dish and turn to coat with marinade. Let stand at room temperature 1 hour, turning occasionally. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Spray grill rack with nonstick spray; prepare barbecue (medium-high heat). Grill chicken until cooked through, turning occasionally, about 15 minutes. Transfer to plates. Serve with compote.

OREGANO CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine the melted butter or margarine, lemon juice, Worcestershire sauce, soy sauce, oregano and garlic powder. Mix well.
• Place chicken in an ungreased 7x11 inch baking dish. Pour the butter/oregano mixture over the chicken. Bake in the preheated oven for 15 minutes. Baste juices over the chicken. Bake for an additional 15 minutes. Transfer the chicken to a serving platter and serve the pan drippings over hot cooked rice, if desired.

GRILLED CHICKEN WITH LEMON AND OREGANO

Steps:

• Make marinade: In a small bowl, whisk together lemon zest and juice, oregano, oil, 2 teaspoons coarse salt, and 1 teaspoon pepper. Divide marinade between 2 large resealable plastic bags. Place 2 chicken halves in each bag; shake to coat. Let marinate at room temperature 30 minutes, turning bags occasionally.
• Preheat grill to medium; lightly oil grates. Remove chicken from marinade, and pat dry with paper towels. Place chicken, skin side up, on grill. Cover and cook, until lightly browned and cooked through, about 20 minutes. Turn chicken over; cover and cook until well browned, 10 to 15 minutes (an instant-read thermometer should register 175 degrees when inserted into thickest part of meat, avoiding bone). If chicken is browning too quickly, move to cooler parts of grill or turn grill to low heat.
• Transfer chicken to a cutting board. Tent with foil; let rest 10 minutes. Meanwhile, place lemon halves on grill, cut side down; cook until slightly charred, 8 to 10 minutes. Cut chicken pieces in half; serve with grilled lemon halves, and, if desired, garnish with oregano sprigs.

GOOD FRICKIN' PAPRIKA CHICKEN

Steps:

• Whisk together yogurt, garlic, 3 tablespoons paprika, 2 tablespoons olive oil, 1 tablespoon hot chile paste, and cayenne pepper in a large bowl.
• Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 3 hours.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove chicken from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Season with salt.
• Combine 1/4 cup olive oil, sherry vinegar, ketchup, 1/8 teaspoon hot chile paste, pinch paprika, salt, and pepper in a small bowl. Set aside.
• Grill chicken, skin-side down, on the preheated grill for 4 minutes with grill lid closed.
• Turn chicken and grill with lid closed until well-browned and meat is no longer pink in the center, about 6 minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C).
• Spoon sherry vinegar mixture over cooked chicken and serve.

GRILLED CHICKEN WITH OREGANO, CINNAMON AND PAPRIKA

Steps:

• Mix together everything but the chicken in a glass baking dish or zip lock bag.
• Add chicken pieces and coat well and let stand 1 hour or overnite in the frigde.
• Grill over medium coals till done.
• Turning once.
• About 15 minutes for the breast.