Eastern Mediterranean Chicken
Prep time
Cook time
Total time
This recipe would also be great for grilled chicken brochettes!
Recipe type: Poultry
Cuisine: Eastern Mediterranean
Serves: 2 servings
  • 1 small (or half large) onion
  • 4 garlic cloves, chopped
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon allspice berries, ground in spice mill or coffee grinder (I strained these through a sieve)
  • 1 teaspoon ground ginger
  • 1 teaspoons dried thyme
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon Louisiana Hot Sauce
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 large skinless, boneless chicken breasts, cut into 1-inch cubes (you would want 2-inch cubes for brochettes) - this amount of marinade is easily enough for 4 chicken breasts
  • 2 tablespoons olive oil
  1. Place onion, garlic, apple cider vinegar, honey, ground allspice, ginger, thyme, salt, ground black pepper, hot sauce, cinnamon, and nutmeg into the bowl of a food processor.
  2. Purée marinade until coarse paste forms.
  3. Place chicken in large resealable plastic bag.
  4. Add marinade to chicken in bag and seal.
  5. Turn chicken to coat.
  6. Refrigerate at least 8 hours or overnight, turning chicken occasionally.
  7. Warm olive oil in a large skillet over medium-high heat.
  8. Add chicken, stirring until cooked through, about 15 minutes.
  9. Pour remaining marinade into pan and cook, stirring for about 5 minutes.
  10. Remove from heat and ladle on top of Cinnamon and Honey-Glazed Sweet Potatoes.
Recipe by Create Amazing Meals at http://createamazingmeals.com/2015/04/spice-up-your-chicken-dinner.html