1/6 Photos of Grilled Chicken With Moroccan Spices
susie cooks's Note:
In Morocco cooks rub chickens (poussins, about 1 pound are best) with an aromatic paste, like this one, before grilling. From Saveur magazine. Time for marinating is not included in cook time.
My Private Note
Units: US | Metric
- 1Crush the scallions, garlic, cilantro, parsley, salt, paprikas, and cumin with a mortar and pestle. Blend in soft butter.
- 2Wash poussins or chickens, split them bown the back, and flatten; dry well.
- 3Rub inside and out with butter paste, then let stand at least 1 hour. Save any extra paste.
- 4Preheat grill, place chickens skin side up. Turn after 2 minutes and baste with any extra paste. Continue to turn and baste until skin is crisp and flesh is firm.
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Nutritional Facts for Grilled Chicken With Moroccan Spices
Serving Size: 1 (491 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1101.7
- Calories from Fat 730
- Total Fat 81.1 g
- Saturated Fat 27.1 g
- Cholesterol 375.5 mg
- Sodium 1009.8 mg
- Total Carbohydrate 2.0 g
- Dietary Fiber 0.7 g
- Sugars 0.4 g
- Protein 86.2 g