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Grilled Moroccan Chicken Thighs

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“Serve with a side dish of couscous with almonds and raisins. The marinade can be used for half chickens, butterflied chicken, and Cornish hens. For these brochettes, plan on 3 boneless thighs per person, though I usually eat only two. From Joyce Goldstein's "The Mediterranean Kitchen", 1989.”
8hrs 10mins

Ingredients Nutrition


  1. Marinade:Warm the honey gently in a small saucepan over medium heat until it is quite fluid. Toast the sesame seeds in a dry skillet over medium heat until hey begin to pop. Save about 2 tablespoons of the seeds for garnish and grind the rest in a spice mill or mortar and pestle. Stir the ground seeds, the cinnamon, cumin, oil, and lemon juice into the warm honey.
  2. Place the chicken in a shallow nonreactive container, pour the marinade over it and turn to coat. Cover and refrigerate overnight.
  3. To cook, bring the chicken to room temperature. Heat the grill or broiler. Remove the chicken from the marinade, reserving the marinade. Thread the boneless thighs onto skewers, 3 per skewer, and sprinkle lightly with salt and pepper.
  4. Grill or broil, basting often with the marinade, until cooked through, about 4 minutes each side. Sprinkle with the reserved sesame seeds before serving.

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