Easy Moroccan Chicken
This recipe has quickly become a favorite go-to dinner. The dry rub comes together quickly, includes ingredients most can find in their kitchen, and is equally delicious when cooked on the grill, in the oven, in a heavy saute pan on the stove and can even be made in a slow cooker.This recipe originally comes from Bon Appétit, July 2014.
Servings: 6 servings
Calories: 192kcal
Ingredients
- 2 lbs. Chicken thighs, skinned and boneless (If using chicken breasts adjust cooking time)
- 2 cloves Garlic, chopped
- 2 tsp. Paprika
- 2 tsp. Ground cumin
- 1 tsp. Fresh lemon zest
- 1/4 tsp. Crushed red pepper flakes Optional
- 1 tsp. Sea salt Optional
- Olive oil (For grill, cooktop pan or oven pan, to help prevent sticking)
Instructions
- Mix all the spices together. Toss with the chicken. I usually use a Ziplock bag to mix the spices in and add the chicken to that but feel free to place all in a bowl (cover well if using a bowl). Chill at least 2 hours. I have made this the night before and it was still delicious.
- Grill on indirect medium heat for 10 - 15 minutes or until chicken reaches 165 degrees. If cooking on a stovetop or in the oven cook until chicken reaches 165 degrees.
Notes
A great chart from the US government that explains what internal temperature meat, poultry, seafood, and other cooked foods should reach to be safe to consume can be found at https://www.foodsafety.gov/keep/charts/mintemp.html.
When cooking meat always use a reliable digital meat thermometer. Since the meat will continue to cook after it is taken off the grill, it is okay to cook it a few degrees less than the recommended temperature.
I used a microplane to zest the lemon. I also use it to grate hard cheese like parmesan and grate whole nutmeg.