Rockin' Moroccan Barbecued Chicken

Note: the chicken pictured above was actually roasted at
375-degrees for 50 minutes. It looks (and tastes)
even better when barbecued.

Serves 12-14

dry ingredients:

• 4 tbsp Turkish coffee (I used decaf)
• 2 tbsp ground cumin
• 4 tsp ground cinnamon
• 4 tsp ground corriander
• 4 tsp paprika
• 3 tbsp garlic powder
• 4 tbsp brown sugar
• 1 tbsp chili powder
• 4 tsp black pepper
• 1 tsp salt

wet ingredients:

• 2 tbsp olive oil
• 1 tbsp hot pepper sauce
• 3 large whole chickens, quartered, bone in

1. In a bowl, mix dry ingredients for the spice rub.
2. Mix the olive oil and pepper sauce in a separate bowl.
3. On a baking sheet, and brush the chicken on both sides with the olive oil and pepper sauce mixture.
4. Liberally dust the chicken with the spice rub on both sides and let marinate for up to 4 hours before grilling.
5. Preheat grill to 400 degrees.
6. Oil grill rack, then grill chicken skin sides down first, until browned, 4 to 5 minutes.
7. Turn chicken once, until just cooked through, 15 to 17 minutes.
8. Transfer to a platter and let stand 5 minutes before serving.
9. Spice rub keeps covered in an airtight container for up to 1 month.

(Based on Liliane Sibonney's Rockin' Moroccan BBQ Chicken.)
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen