Prep 20 mins
Cook 45 mins
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!
Moroccan Spice Paste
- 4 garlic cloves, peeled and pressed
- 4.92 ml ground cumin
- 1.23 ml ground allspice
- 14.79 ml paprika
- 7.39 ml salt
- 7.39 ml turmeric
- 44.37 ml vegetable oil
- 1587.57-1814.36 g chicken (cut up or whole)
- Prepare the chicken by washing it and patting it dry (whole or cut up).
- Mix spice paste ingredients together in a small glass bowl.
- 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.
- Grill until done. For whole chicken, until the thermometer registers 175°F in the thickest part of the thigh.
We enjoyed this. My only change was to put it all in the freezer for oamc cooking. Thawed & grilled. Very nice. I thought it was just a tad salty, but I liked everything else. Thank you very much!
This is the BEST and EASIEST grilled chicken I have ever made! I used chicken breast and legs pieces on the bone and grilled slowly it on medium low - absolutely delicious! I will make this again and again!!
I thought this was very good, but my picky family didn't care for the flavors....sigh....so hard to please them. But IMO, the flavor was very yummy. That's OK, I'm still keeping the recipe! One note: I did use thin sliced chicken breast fillets instead of breast steaks, so the marinade would soak through better.