Makes 4 servings
Preparation time 20 minutes
Plus 6 hours marinating
Cooking time 20 minutes
Baste: 1/4 lb. Butter stick cold
2 ea. Onion quartered and juiced
1 Tbsp. Garlic chopped finely
1 C. fresh lime juice
2 tsp. Salt
2tsp. Pepper
2 C. Olive oil
2 Boiling chicken cut into 10 pieces totaling 4 lb. We used Cornish Game hen- ½ birds per person
Chicken drumettes are often tastier and cheaper.
4 Tbsp. Saffron water
Cut each bird in half. Cut each ½ into 2 to separate the legs from the breast resulting in 4 pieces per hen.
Pour all ingredients in to a deep pan. Make sure the Cornish hen pieces are submerge into the marinade. Cover with plastic film and refrigerate for 24 hours to marinate before grilling.
Using a metal stick, place 6-8 inch of meat on to each stick and grill on an open fire, until fully cooked. Remove from the stick and serve with Javaher polo of Sangak bread.
