Ancient Egyptian Chicken Recipe

Ingredients for Ancient Egyptian Chicken

• Whole Chickens
• Olive Oil
• Ground Cumin
• Ground Coriander
• Onion
• Garlic Cloves
• Cayenne Pepper
• Beer
• Salt & Freshly Ground Black Pepper

How to Make Ancient Egyptian Chicken

1. **Brine the Chicken:** In a large container, dissolve 1/4 cup kosher salt and 1/4 cup granulated sugar in 8 cups of cold water. Submerge the whole chicken (about 3-4 lbs) in the brine and refrigerate for at least 8 hours, or overnight.
2. **Prepare the Marinade:** (See ingredient list for specific measurements and recipe). Whisk together all marinade ingredients in a bowl.
3. **Marinate the Chicken:** Remove the chicken from the brine and pat it completely dry with paper towels. Place the chicken in a resealable bag or shallow dish. Pour the marinade over the chicken, ensuring it's fully coated. Marinate in the refrigerator for at least 6 hours, or up to 24 hours.
4. **Preheat & Prepare:** Preheat your broiler to high. If using a whole chicken, you can either leave it whole or butterfly it for faster cooking.
5. **Broil the Chicken:** Place the chicken on a broiler pan lined with foil. Broil for the recommended time (see timing guidelines below), basting with the reserved marinade every 10-15 minutes to ensure even cooking and enhance flavor. Use a meat thermometer to check for doneness; internal temperature should reach 165°F (74°C).
6. **Rest & Serve:** Once cooked, remove the chicken from the broiler and let it rest for 10-15 minutes before carving and serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.