Moroccan-Style Chicken Thighs

Also from the same IGA booklet about BBQ recipes. I don't know what air chilled chicken thighs but that is what is required. If that sort of thing is not available than you can always get regular chicken. I don't see why not. You can replace the chicken thighs with boneless chicken breasts.

• Ready In: 18 mins
• Serves: 4

Ingredients

• 8  aired chilled chicken thighs
•  salt and pepper
• 2  limes, juice of
• 2  tablespoons  peanut oil
• 1  teaspoon garlic powder
• 5  pineapple slices, diced
• 4  ounces  moroccan  olives (green, purple, black)

• Dry Rub

• 2  tablespoons ground coriander
• 1  teaspoon cumin
• 1  pinch saffron

Directions

1. Preheat BBQ to high.
2. Season chicken thighs with salt and pepper and arrange then in a dish. Sprinkle with lime juice and oil then rub with garlic powder and dry rub blend.
3. Skewer two chicken thighs per serving on wood skewers soaked in water for 30 minutes. Grill for about 3 minutes per side (chicken will cook faster if lime juice has been well absorbed).
4. Meanwhile, gently toss diced pineapple and olives. Wrap this in a foil and place on the top grill of BBQ for about 2 minutes.
5. Brush chicken with oil and cook for 2 more minutes.
6. Serve chicken with the olive and pineapple mixture with coriander flavoured couscous.