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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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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! Ingredients:
4 garlic cloves, peeled and pressed |
1 teaspoon ground cumin |
1/4 teaspoon ground allspice |
1 tablespoon paprika |
1 1/2 teaspoons salt |
1 1/2 teaspoons turmeric |
3 tablespoons vegetable oil |
1 (3 1/2-4 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.
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