Recipes

MOROCCAN SPICED GRILLED CHICKEN

MOROCCAN SPICED CHICKEN RECIPE
11
Jan

Straight from the #FirebrandGrill – This is a great Summer BBQ idea if you want an awesome flavour hit with a bit of BANG!!! Who else loves BBQ’n Marylands? Would love to hear your version… let us know so we can share with the rest of our BBQ lovin’ community.

INGREDIENTS:
Serves 6MOROCCAN SPICED CHICKEN RECIPE
6 Pieces of Chicken Maryland pieces
(This is the piece that has the drumstick and thigh pieces joined together).
We have used corn fed chicken for that extra buttery flavour and texture but this is not essential.

  • 2 tablespoons of coarse salt (sea salt is ok)
  • 1 teaspoon of black pepper
  • 1 teaspoon of cinnamon ground
  • 1 teaspoon of cumin ground
  • 1 teaspoon of turmeric ground
  • 1 tablepoon of chilli flakes – mild or hot.
  • ½ cup of lemon juice
  • ½ cup olive oil
  • 2 tablespoons of honey
  • 1 large brown onion- coarsely chopped

METHOD:

1. Apart from the Chicken, mix all ingredients in a large mixing bowl and work into a paste.

2. Dip each individual piece into the mixture and massage to ensure that you cover entirely with marinade. Place all pieces back into the mixing bowl, cover with cling wrap and allow to rest in the fridge for a few hours. Doing this the night before is best to allow the flesh of the Chicken to absorb maximum flavour.

3. Take the Chicken out of the fridge minimum 1 hour before grilling.

Charcoal Preparation and Grilling:

Depending on the size of your grill, you will need low to medium heat for best results. Easiest way to light & prepare your charcoal is with a Chimney – check ours out if you don’t have one – http://bit.ly/FirebrandChimneyCharcoalStarter

If you are rethinking BBQ fuel this season, and haven’t seen our charcoal yet, read more about why it’s a premium, consistent product that all the restaurants also love to use. http://bit.ly/OfficialFirebrandBBQ
Place pieces skin up and grill using direct heat (pieces should be directly above the charcoal) for approximately 30-40 mins turning every 4-5 mins allowing even grilling and to trap all the lovely juices inside.

Once you have reached a nice brown charry colour, you are nearly there!! Don’t be afraid to let the skin char right up as this adds to the overall flavour.

Tip: Ensure you sit the pieces on their ends for a few minutes each side to allow an even cook.

Serve with couscous and a carrot slaw.

Enjoy!!!

#FirebrandBBQ #BBQRecipes #Charcoalchicken