Editors' Pick

Grilled Chicken With Moroccan Spices

“In Morocco cooks rub chickens (poussins, about 1 pound are best) with an aromatic paste, like this one, before grilling. From Saveur magazine. Time for marinating is not included in cook time.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Crush the scallions, garlic, cilantro, parsley, salt, paprikas, and cumin with a mortar and pestle. Blend in soft butter.
  2. Wash poussins or chickens, split them bown the back, and flatten; dry well.
  3. Rub inside and out with butter paste, then let stand at least 1 hour. Save any extra paste.
  4. Preheat grill, place chickens skin side up. Turn after 2 minutes and baste with any extra paste. Continue to turn and baste until skin is crisp and flesh is firm.

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