Moroccan Barbecue Chicken
Moroccan barbecue chicken.
It’s time to barbecue!
The next time you fire up the grill, think Morocco!
Barbacue doesn’t always have to be stateside with the traditional spices and barbecue sauces. Try different flavor profiles and count yourself among the great explorers of the world without ever leaving your home.
Moroccan Spices Delight the Palate In Any Combination
The spices of Morocco, as I shared in a previous segment, are a perfect option for adding mounds of flavor to anything you want to grill.
While the traditional Moroccan spice mixture, ras el hanout, is a mixture of 20-30 spices, today’s recipe for barbecued chicken only requires, coriander, cumin, caraway, black peppercorns, and dried chilis.
Yes, as most things Moroccan, the mixture is a bit spicy.
But here’s the good news. Recipes are only a guide. Make this blend your own. Hey, if you like it spicier, add more red chilis and black pepper.
Tip: Grind Whole Spices in Coffee Grinder
Grind the whole spices in a coffee grinder, mix it with some salt, fresh minced garlic, rub it on your chicken and go to town on the grill.
Then you have two choices grill it or barbacue it. Yes, Virginia there is a difference. Grilling uses direct heat, like grilling a hamburger patty, a steak, and yes, even chicken over hot coals or a flame. Barbecue uses an indirect method of heat and takes advantage of smoke. For example, this is how meat like brisket and pulled pork is cooked.
Experience Life At The Table Moroccan Style
If you barbacue, it will take 40 minutes to an hour. So while the chicken is cooking, play some Moroccan music and look up some facts about Morocco that you can share at the table.
Before you know it, Moroccan spices are wafting through the air and you will be transported to another place, removed from the daily hustle and bustle of your busy life. You’re experiencing life at the table.
It really is that simple.Print
Transport your table experience to Morocco with this lovely barbacue chicken recipe. Play some Moroccan music, use brightly-colored napkins, and enjoy your time at the table. Be sure to have something cold to drink on-hand as this recipe is a tad bit spicy.
- 4 chicken thighs, skin on
- 4 chicken legs, skin on
- 4 dried red chilis
- 1 tablespoon cumin seeds
- 1 tablespoon caraway seeds
- 1 tablespoon coriander
- 1 tablespoon black peppercorns
- 1 tablespoon fresh garlic, minced
- 1/2 teaspoon kosher salt
- 4 tablespoons olive oil
- Grind chilis, cumin, caraway, coriander, and black peppercorns to a medium coarseness in a grinder. Mix the spices together with the kosher salt, garlic, and olive oil.
- Rub the spice mixture on the chicken thighs and legs.
- Grill over direct heat. OR, barbecue over indirect heat for about 40 minutes. In either case, internal temperature should reach 165 degrees.
If your preference is for less heat, decrease the quantity of dried chilis and peppercorns.