Title: Israeli Grilled Chicken - IJC
Categories: Entree Chicken Jewish Israel Grill
Yield: 6 Servings

5	lb	Chicken pieces
2	tb	Olive oil
1	pn	Salt (optional)
2	tb	Cumin; preferably freshly ground
2	tb	Turmeric
1/4	ts	(approx) black pepper; freshly ground

Rub chicken with oil and sprinkle lightly with salt. Mix cumin, turmeric, and pepper and sprinkle on both sides of chicken. Let stand while coals are heating.

Set chicken on rack about 4 to 6 inches above glowing coals. Grill breast pieces about 10 minutes per side, and leg and thigh pieces about 15 to 18 minutes per side or until thickest part of meat near bone is no longer pink when cut. Serve immediately. Makes 6 to 8 servings. _International Jewish Cookbook_, Faye Levy 1991. Warner Books. ISBN 0-446-51568-X. Typos by Jeff Pruett.

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