Grilled Chicken With Moroccan Spices

READY IN: 30mins
Recipe by susie cooks

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.

Top Review by anniesnomsblog

Wonderful! Cannot put into words how amazing this is! So flavourful and the chicken turned out super tender and soft, yet with lovely crispy skin. Perfect amount of spices to compliment the chicken, we served ours with piles of cous cous and this disappeared so fast!

Ingredients Nutrition


  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.

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