Description
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
- Garlic Cloves
- Ground Cumin
- Ground Allspice
- Paprika
- Salt
- Turmeric
- Vegetable Oil
- Chicken
Instructions
- Prepare the chicken by washing it and patting it dry
- 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 175f in the thickest part of the thigh