Grilled Moroccan Chicken

Pam-I-Am's Note:

My 9 year old daughter requests Moroccan Chicken whenever I mention 'chicken' is for dinner. This recipe came from a Rotisserie Cookbook I have. The marinade/paste for the chicken can be put on as early as that morning, or as late as an hour before grilling and it will still have a wonderful flavor. You can also leave the chicken whole and put it on a rotisserie if you have one. Enjoy!

• Total Time: 1 hrs 5 mins
• Prep Time: 20 mins
• Cook Time: 45 mins

Ingredients:

Servings: 6

Moroccan Spice Paste

• 4 garlic cloves , peeled and pressed
• 1 teaspoon ground cumin
• ¼ teaspoon ground allspice
• 1 tablespoon paprika
• 1 ½ teaspoons salt
• 1 ½ teaspoons turmeric
• 3 tablespoons vegetable oil
• 1 (3 ½-4 lb) chicken (cut up or whole)

Directions:

1. Prepare the chicken by washing it and patting it dry (whole or cut up).
2. Mix spice paste ingredients together in a small glass bowl.
3. For a whole chicken, rub the paste on the outside and inside and chill in the fridge for a minimum of one hour. For pieces, place them in a large bowl and pour paste over them, mixing until all pieces are coated. Chill for one hour.
4. Grill until done. For whole chicken, until the thermometer registers 175°F in the thickest part of the thigh.

Reviews

[Chef #233491]

LOVED this. We used boneless, skinless chicken breast and marinaded them for about three hours. We grilled the chicken on our gas grill and served it with rice and grilled veggies. Easy and delicious. It's our new favorite chicken recipe!

[Edgewood56]

This made a really easy dinner. SO easy. I used the left overs to make salads for lunches. I will definitely be adding this recipe to my repertoire. I pulled some variations (since it was raining, I wasn't able to grill) I used extra garlic, I marinaded for 11 hours, used chicken tenderloin that I cut into smaller pieces. I threw some fresh pineapple chunks in and then I baked the chicken at 350 (F) for about 20 minutes. PERFECT. My boyfriend also loved it!
Warning: The paste WILL stain your hands and fingernails, so if you're planning on using it as a rub, wear gloves!

[Jug O'Mud]

This stuff is delicious. My family was split between 4 and 5 stars, but if it were up to just me, I'd give it a full 5 stars indeed. We used breast tenderloins (boneless/skinless) and grilled them outdoors. We had to use garlic powder in lieu of garlic (the roasted cauliflower/#106251 side dish used it all up). The flavors were great, although I might cut down the salt next time. Other than that, I think I could eat this everyday! Thanks, Pam-I-Am!