Ingredients
-
-
4
-
1
-
1/4
-
1
-
1 1/2
-
1 1/2
-
3
-
1
-
-
-
-
-
-
Directions
Grilled Chicken with Moroccan Paste,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!,I thought this was very good, but my picky family didn’t care for the flavors….sigh….so hard to please them. But IMO, the flavor was very yummy. That’s OK, I’m still keeping the recipe! One note: I did use thin sliced chicken breast fillets instead of breast steaks, so the marinade would soak through better.,I thought this was very good, but my picky family didn’t care for the flavors….sigh….so hard to please them. But IMO, the flavor was very yummy. That’s OK, I’m still keeping the recipe! One note: I did use thin sliced chicken breast fillets instead of breast steaks, so the marinade would soak through better.
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Steps
|
1
Done
|
Prepare the Chicken by Washing It and Patting It Dry (whole or Cut Up). |
|
2
Done
|
Mix Spice Paste Ingredients Together in a Small Glass Bowl. |
|
3
Done
|
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. |
|
4
Done
|
Grill Until Done. For Whole Chicken, Until the Thermometer Registers 175f in the Thickest Part of the Thigh. |
