Grilled Chicken With Moroccan Spices

Total Time
15 mins
15 mins

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.

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  1. Crush the scallions, garlic, cilantro, parsley, salt, paprikas, and cumin with a mortar and pestle. Blend in soft butter.
  2. Wash poussins or chickens, split them bown the back, and flatten; dry well.
  3. Rub inside and out with butter paste, then let stand at least 1 hour. Save any extra paste.
  4. Preheat 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.
Most Helpful

5 5

I always wanted to go to Morocco. Now I've got Morocco coming to me! Delicious. Made for Best of 2011 recipe tag.

5 5

We used some large boneless chicken thighs and cooked it under the broiler; otherwise just followed directions. If you haven't seen your family for a while but you know they're in the house, cook this and watch them gravitate to the kitchen! Great spreading aroma, cilantro-centered paprika flavor, slightly reminiscent of "Jerk" chicken, and absolutely delicious!

5 5

This was outstanding! The combination of the two paprikas and the cumin really hit the mark for flavor. Instead of a mortar and pestle, I used my mini food processor to make the paste. I only needed two servings, so I cut the paste portion of the recipe in half, and used 1 giant bone-in, skin-on chicken breast. I lifted the skin and slathered the paste underneath, then grilled over indirect heat until the chicken was done. A little of the paste ended up on the board after I sliced the chicken, so I just used it as a sauce, drizzling it over the sliced meat. A definite make again! Made for ZWT6.