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.

For my birthday, I was allowed to cook my friends dinner. I made roasted chicken using the spice rub from Chef Liliane Sibonney's Rockin' Moroccan Chicken recipe.

Meredith and Jacob also made me a great cake, and that recipe (along with the story) will show up in a couple of weeks.

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Rockin' Moroccan Barbecued Chicken

by Daniel Saraga June-24-2009

Based on Liliane Sibonney's Rockin' Moroccan BBQ Chicken.

Ingredients

• 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

Instructions

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.

Details

Prep time: 20 mins Cook time: 30 mins Total time: 50 mins Yield: 12-14 servings

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen