| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main dish, Poultry, African |
4 |
Servings |
INGREDIENTS
|
|
Boneless chicken, cut into pieces |
|
|
Lemon juice |
|
|
Onions |
|
|
Chilies |
|
|
Black pepper |
|
|
Rice |
INSTRUCTIONS
Combine lemon juice, onions, chilies, and black pepper to make a marinade.
Place chicken in a single layer in a baking dish or other glass container,
and cover with the marinade. Seal the dish with plastic wrap and and
refrigerate for about 30 minutes or longer. Remove chicken from marinade
and grill until crisp and brown, basting with marinade. Remove from grill.
To complete the dish, simmer the grilled chicken in the marinade for about
15 minutes. Serve the yassa over white boiled rice, topping with the cooked
marinade.
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