We followed this marinade: https://www.recipetineats.com/chicken-sharwama-middle-eastern/ Our modifications: first, we used 2 lb (3 pieces) boneless skinless chicken breast cut into half lengthwise (yielding 6 cutlets). Second, we reduced the amount of cardamom from 1 Tbsp to 1 tsp to avoid any cloying flavor. We also reduced the cayenne from 1 tsp to ½ to ¾ tsp. We increased the lemon juice to 1 full lemon. Third, we marinated the chicken cutlets for 1 hour before roasting it on a lightly oil-sprayed baking rack (placed inside a foil-lined baking sheet) at 400 until a knife came out clean (about 15 mins total); we turned the sides once midway. We then finished it under the broiler on high until browned on each side (about 3-5 mins). We served this chicken with this Lebanese fattoush salad: http://piglettedc.tumblr.com/post/171465853771/lebanese-fattoush-salad-we-followed-this-recipe (Mar. 2018)
Cooking Adventures 