|Note: the chicken pictured above was actually roasted at|
375-degrees for 50 minutes. It looks (and tastes)
even better when barbecued.
Meredith and Jacob also made me a great cake, and that recipe (along with the story) will show up in a couple of weeks.
Rockin' Moroccan Barbecued Chicken
Based on Liliane Sibonney's Rockin' Moroccan BBQ Chicken.
- 4 tbsp Turkish coffee (I used decaf)
- 2 tbsp ground cumin
- 2 tsp ground cinnamon
- 4 tbsp ground coriander
- 4 tsp paprika
- 3 tbsp garlic powder
- 4 tbsp brown sugar
- 1 tbsp chili powder
- 4 tsp black pepper
- 1 tsp salt
- 2 tbsp olive oil
- 1 tbsp hot pepper sauce
- 3 large, whole chickens, quartered, bone in
1. In a large bowl, mix the coffee, cumin, cinnamon, coriander, paprika, garlic powder, brown sugar, chili powder, pepper, and salt to make the spice rub. Set aside.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.
DetailsPrep time: Cook time: Total time: Yield: 12-14 servings