My Aunt Susan is super amazing and supportive. She just got back from vacation in Morocco. While she was there she was sending pics of her food and things she was learning for my inspiration.
Lucky for me she is also the queen of gifts. So she very thoughtfully and selflessly brought back some of the most amazing spices I have ever tasted. Ras el hanout, Sweet paprika, Cumin, and ground ginger.
The smells were unbelievable. And when I say she brought them back selflessly it’s because she had to air out her clothes for 3 days if that gives you any idea about the power of these spices.
I was at in.gredients last week and they have wonderful pasture raised, antibiotic-free chicken from Richardson Farms, so I picked one up to cook this week. Given that I just receive the spices from heaven, I mixed them together with a little garlic powder, salt and pepper and voilà, a bomb-ass Moroccan chicken dry-rub.
Tip: I buy whole chicken because cutting up a chicken yourself saves money and supplies you with bones, skin, fat etc. for making fantastic stock. In addition, if you want the best, highest quality, and tastiest chickens they are usually sold whole. However, this recipe can be made quite a bit easier if you buy it pre-cut from a butcher, just be sure to get bone-in (helps with moisture on the grill).
GRILLED MOROCCAN-SPICED CHICKEN
Prep time: 10 minutes
Cook time: 16 minutes
Total time: 26 minutes
- 1 whole chicken (mine was about 3.75lbs)
- 1 tsp Ras el hanout
- 1 tsp Cumin
- 1/2 tsp Sweet paprika
- 1 tsp garlic
- Salt & Pepper to taste
- Combine all of the dry seasonings for your rub.
- Rinse off the chicken and pat dry with paper towel.
- Next cut up the chicken. (This can be a bit daunting if you’ve never done it before but check out this great youtube video for step by step instructions. Click here!)
- Once your chicken is cut you will apply the rub. (You have to get your hands dirty with this one, try and get under the skin and massage the meat with the seasoning.)
- Now heat up your grill to medium-high heat, I like it around 450 degrees.
- When the grill is hot, place the chicken bone side down on the grates and cook for about 8 min on the first side.
- Then flip the chicken and cook for another 7 min on the second side or until the chicken reaches an internal temperature of 160°.
- Once you remove the chicken let it rest for about 5 min before cutting or serving, this will allow the chicken to finish cooking and save you from burning yourself 🙂
I served mine with a side of sweet potato mashed potatoes and lemon to garnish. Enjoy!
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