Chicken Brochette el Baghdadi

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Goldstein

Published 1992

  • About

International events notwithstanding, this is a wonderful recipe, so you might want to depolit-icize it and cook it–or change its name.


  • 18 boneless chicken thighs, excess fat trimmed (see note)
  • 1 tablespoon ground cardamom
  • 2



Place the chicken thighs in a nonaluminum container. Whisk together the spices, garlic, and lemon and lime juices in a bowl. Whisk in the grated zest and then the olive oil. Pour the marinade over the thighs, toss to coat, and cover and refrigerate overnight.

Bring the thighs to room temperature. Heat a grill or broiler. Remove the chicken from the marinade; reserve