Grilled Moroccan Chicken
Print recipe| Serves | 4 - 5 |
| Inspiration | Chatelaine magazine August 2005 |
Ingredients
- 8 - 10 Bone in meaty, skin off chicken thighs
- 2 Tbsp freshly chopped basil
Marinade
- 3/4 cups plain yogurt
- 3/4 Tsp ground coriander
- 3/4 Tsp ground cumin
- 1/2 Tsp salt
- 1/8 Tsp cinnamon
- 1/8 Tsp ground nutmeg
- 1/8 Tsp ground cloves
- 1/8 Tsp freshly ground pepper
Directions
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Mix the marinade ingredients together. Add the chicken pieces and mix well. Marinate 2 hours or overnight.  | |
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Heat the barbecue to medium. Lay the chicken on the grill. Barbecue (uncovered) for 5 minutes. Turn the chicken and barbecue the other side for 5 minutes. Turn off the back burner and place the chicken over the unlit burner. Cover and barbecue for another 12 - 15 minutes or until the chicken feels springy when pressed. If you are using boneless chicken thighs, then reduce the cooking by about 8 minutes.  | |
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Arrange on a platter and sprinkle with the chopped basil.  | |