Your Recent Contributions
- Have a new recipe to share? Add it to Foodista! And did you know that you can edit most of the content on Foodista? If you're feeling generous, edit a few (or several!) stub articles and share your cooking knowledge with the world!
Your Favorites
- You haven't saved anything for later! Just click the heart icon
on any recipe, food, technique, tool, profile or question to add it to your favor.
Know about these?
Help Us Edit:
- Pork Roast
- How To Know When An Avocado Is Ripe
- Fiori
- Julieta Apples
- Bundt Cake Keeper
- Ras El Hanout
- James Grieve Apple
- Coney Grouper
- Florentine Citron
- Agnolotti
Recent Questions
- Can You Freeze Parsley
- How Many Heads Of Garlic Does It Take To Make 21/2 Cups
- Substituting Shortening In Chocolate Glaze Recipe?
- Worcestershire Sauce
- Monkfish
- 'what Ice Lolly Is Best For You?'
- Why Is Red, Yellow and Orange Bell Peppers Are More Expensive Than Green Bell Pepper?
- How Many Grams For 2pkt Yeast
- Can Canned Coconut Milk Be Frozen?
- How Do You Make Home Made Ice Cream
Toolbox
Edit this recipe
View edit history
View all photos
Upload a photo
Embed a widget
Print this recipe
Email this recipe
Post this on Facebook
Tweet this recipe
Stumble this recipeRelated Recipes
- Sloppy Joes
- Shaking Beef
- Fig Ginger Chutney
- Hot German Potato Salad
- Preserved Antipasto Relish
- Lobster Taquitos With Tomatillo Salsa
- Pork Belly With Wild Huckleberry Sauce
- Aubergine Pilaf
- Gravlax
- Thousand Island Dressing
- Stuffed Tofu With Shrimp and Pork
- Baby Beet Salad With Goat Cheese and Toasted Walnuts
- Local Sausage With Spiced Pears and Slow Cooked Apple and Sweet Onion Savoy Cabbage
- Fire In The Hole Salsa
- Panforte
- Mediterranean Salsa
- Excellent Coleslaw
- Pit Barbeque Sauce
- Peppered Chili
- Hot Relish
Recipe: Persian Chicken Breasts edit
Created by: Anonymous
Edited by: Helen Pitlick
Tags: Chicken, Entree, Persian, Poultry
edit Ingredients
1 |
medium lemon, juiced |
2 |
teaspoons olive oil |
1 |
teaspoon Sugar |
1 |
teaspoon ground cinnamon |
½ |
teaspoon salt |
¼ |
teaspoon freshly-ground black pepper |
½ |
teaspoon tumeric |
4 |
boneless skinless chicken breast halves |
edit Preparation
Step 1 |
Combine lemon juice with next 6 ingredients. Place in a large heavy-duty resealable storage bag. Gently knead bag to mix thoroughly. Add chicken; seal bag, and shake to coat thoroughly. Refrigerate 4 hours or overnight. |
Step 2 |
Remove chicken from marinade and gently shake to remove excess. Grill chicken 5 to 7 minutes per side until chicken is no longer pink in center, brushing occasionally with marinade. Discard remaining marinade. |
edit Tools
edit About Persian Chicken Breasts
Can substitute Splenda for the sugar. Serve chicken with grilled vegetables if desired.
Leave a Comment