Grilled Moroccan Chicken

Grilled Moroccan Chicken

Grilled Moroccan Chicken is a mixture of sweet and savory flavours.  There is no sugar added to the marinade, but it is the spices that add the sweetness….cinnamon, cloves, nutmeg, coriander and cumin.

Those spices mixed with a plain yogurt keep the chicken very moist. 

A great summer barbecued main course.  Serve it with Vegetable Fried Rice (tomorrow’s recipe) and a green salad.

Grilled Moroccan Chicken

Serves 4 - 5
Inspiration Chatelaine magazine August 2005

Ingredients

  • 8 - 10 Bone in meaty, skin off chicken thighs
  • 2 Tbsp freshly chopped basil

Marinade

  • 3/4 cups plain yogurt
  • 3/4 Tsp ground coriander
  • 3/4 Tsp ground cumin
  • 1/2 Tsp salt
  • 1/8 Tsp cinnamon
  • 1/8 Tsp ground nutmeg
  • 1/8 Tsp ground cloves
  • 1/8 Tsp freshly ground pepper

Directions

Mix the marinade ingredients together. Add the chicken pieces and mix well. Marinate 2 hours or overnight.
Grilled Moroccan Chicken - the marinade
Heat the barbecue to medium. Lay the chicken on the grill. Barbecue (uncovered) for 5 minutes. Turn the chicken and barbecue the other side for 5 minutes. Turn off the back burner and place the chicken over the unlit burner. Cover and barbecue for another 12 - 15 minutes or until the chicken feels springy when pressed. If you are using boneless chicken thighs, then reduce the cooking by about 8 minutes.
Grilled Moroccan Chicken
Arrange on a platter and sprinkle with the chopped basil.
Grilled Moroccan Chicken

 

Comments are closed.