Moroccan Grilled Chicken Sbd Recipes

GRILLED MOROCCAN CHICKEN

Steps:

• Place chicken breasts between 2 pieces of wax or parchment paper and, using a meat mallet, pound to an even ½-inch thickness. (Skip this step if substituting chicken tenderloins.)
• Mix all ingredients except chicken together in a small bowl or measuring cup. Place pounded chicken breasts inside a 1 gallon zip-lock bag. Add marinade to the bag, press air out and seal shut. Massage marinade into the breasts until evenly coated. Place the bag in a bowl in the refrigerator (to protect against leakage), and let the chicken marinate for 5-6 hours.
• Clean grill and preheat to high. Place chicken breasts on grill, spooning marinade over top. Grill, covered, for 2-3 minutes per side. Do not overcook.

GRILLED MOROCCAN CHICKEN

Steps:

• Combine oil, scallions, parsley, cilantro, garlic, paprika, cumin, salt, turmeric and cayenne pepper in the container of a food processor.
• Process until smooth.
• Rub the mixture on both sides of the chicken breasts and let stand 30 minutes.
• Preheat the grill to medium hot.
• Grill chicken breasts 5-7 minutes on each side, or until done.

GRILLED MOROCCAN CHICKEN WITH CURRIED COUSCOUS

Steps:

• For Harissa:.
• Toast caraway, coriander, and cumin seeds in medium skillet over medium heat until slightly darker in color, stirring occasionally. about 5 minutes. Cool completely. Grind cooled spices and dried crushed red pepper in mortar with pestle or spice grinder to fine powder. Add oil and garlic; grind to smooth paste. Stir in paprika and salt. (Can be made 3 days ahead. Cover and refrigerate.).
• For Chicken and Dressing:.
• Whisk 3 tablespoons plus 1 teaspoon harissa, 2 tablespoons oil, 2 tablespoons lime juice, and lime peel in small bowl. Rub mixture over all sides of chicken pieces. Place chicken in 11x7x2-inch glass baking dish. Cover and marinate overnight.
• Whisk remaining 1/2 cup oil, 3 tablespoons lime juice, and pinch of sugar in medium bowl to blend. Season dressing to taste with salt and pepper. (Dressing can be made 1 day ahead. Cover and refrigerate.).
• Preheat barbeque (medium-low heat). Grill chicken until cooked through, turning and repositioning occasionally for even cooking, about 45 minutes total. Let stand at room temperature.
• For Couscous:.
• Bring chicken broth and curry powder to boil in heavy small saucepan. Stir in couscous, cover, and remove from heat; let stand 5 minutes. Fluff couscous with fork and transfer to platter. Place chicken atop couscous. Serve, passing dressing and remaining harissa alongside.

GRILLED MOROCCAN CHICKEN

Steps:

• Pound thicker parts of a chicken breasts with the flat side of a meat mallet to even out their thickness.
• In a medium mixing bowl whisk together olive oil, lemon juice, garlic, ginger, cumin, coriander, paprika, cinnamon, turmeric and cilantro. Season with salt and pepper (about 3/4 - 1 tsp salt and 1/2 tsp pepper).
• Place chicken in a gallon size resealable bag. Pour marinade over chicken and seal bag while pressing out excess air.
• Rub marinade over chicken breasts (and make sure marinade goes between chicken breasts). Transfer to refrigerator and allow to marinate at least 2 hours and up to 8 hours.
• Preheat a grill over medium-high heat to about 425 degrees.
• Grill chicken until center registers 165 degrees on an instant read thermometer, about 4 minutes per side for 6 oz chicken breasts.
• Transfer to plate then cover and keep warm and let rest about 5 minutes before serving. Sprinkle with cilantro and serve warm.

GRILLED MOROCCAN CHICKEN

Steps:

• Oil grill and heat barbecue to medium.
• In a medium-sized bowl, stir yogurt with seasonings. Open thighs. Add to yogurt mixture and turn to coat.
• Lay chicken flat on grill. Barbecue, covered for 4 minutes. Baste with any remaining yogurt mixture. Turn chicken and continue to barbecue, covered until chicken feels springy when pressed, 4 to 6 more minutes.
• Place on platter and sprinkle with coriander.

MOROCCAN CHICKEN MARINADE

Steps:

• Mix cumin, cinnamon, paprika, coriander, cloves, ginger, salt, garlis, lemon juice, olive oil well.
• Slice the chicken into whatever size piece you prefer, remembering that the larger the piece, the longer the cooking time.
• Marinate the chicken in the spice mix for at least 5 mins - works best if left overnight for flavours to develop.
• Then fry chicken or BBQ it, whatever!
• Prepare instant cous cous as per directions on packet, then once cooked, use a fork to fluff the couscous with the butter.
• Add the sultanas, lemon rind and almonds to the couscous mix.
• Serve the chicken on the cous cous.
• The chicken pieces also make a great addition to a green salad.
• Add some chick peas to really impress.

MOROCCAN GRILLED CHICKEN (SBD)

Steps:

• Combine the oil, oregano, allspice, cumin, cloves, and garlic in a large bowl; Add the chicken breast and cover with olive oil minture and marinate.
• Cook on a preheated grill over medium heat for about 30 minutes or until the juices run clear when the chicken is pierced; Serve with side dish of your choice.

GRILLED CHICKEN MOROCCAN STYLE

Steps:

• Whisk first 8 ingredients in large glass baking dish. Add all chicken; turn to coat. Cover with plastic wrap; chill 4 to 6 hours.
• Prepare barbecue (medium heat). Place marinade-coated chicken on barbecue. Grill chicken until just cooked through, occasionally brushing with any remaining marinade, about 10 minutes per side for breasts and about 12 minutes per side for leg and thigh pieces. Transfer chicken to platter. Sprinkle with parsley.