GRILLED CHICKEN WITH MOROCCAN PASTE

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Grilled Chicken with Moroccan Paste image

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!

Provided by Pam-I-Am

Categories     Chicken

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 8

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)

Steps:

  • Prepare the chicken by washing it and patting it dry (whole or cut up).
  • 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 175°F in the thickest part of the thigh.

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