Grilling season is upon us…unless you live in a super warm place where you can grill all year long! This dish is PERFECT for grilling or putting on a smoker. BUT due to the fact that we can’t have a grill on our patio, I had to cook my Moroccan Chicken in doors. Sad day… but regardless, it turned out deeeeeelicious!!! So, if you’re grilling on this lovely holiday weekend – THIS chicken should definitely be on your grill!!! You’ll want to let the chicken soak in the marinade for as long as possible. The flavors are going to infuse the chicken and make it taste SO SO SO good. I chose to leave the skin on and keep it on the bone. I think leaving it on the bone keeps the chicken more moist. And when you pan-sear the skin, it makes it crispy on the outside, juicy on the inside… It’s really the best way to eat a piece of chicken in my unbiased opinion! 😉
This is my chicken right before I put it in the oven to finish roasting. Perfectly browned, crispy skin!
Yields: 2 – 4 servings
- 1.5 – 2 lbs organic chicken breasts or thighs, bone-in/skin-on (washed and pat dry)
- 1/3 cup good quality olive oil
- juice of 1 lemon – 2 tbsp
- 1 tbsp garlic, minced
- 1 tbsp fresh ginger, minced
- 1.5 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp ground cinnamon
- 1 big handful of fresh cilantro, chopped (save a little for garnish)
- salt and pepper to taste
Lemon Tahini Sauce:
- 1 heaping tbsp of Tahini
- 1 heaping tbsp of Greek yogurt
- juice of 1 lemon
- salt and pepper to taste
- water for thinning out
- In a small bowl, combine the Moroccan Marinade together and stir well. Add the chicken to a large Ziplock bag and pour the marinade on top. Massage the marinade into the chicken. Make sure all of the chicken is covered in that yummy goodness.
- Place the Ziplock bag in a large bowl or on a sheet pan and refrigerate. Let the chicken marinate for a minimum of 2 hours up to 8 hours. The longer it sits, the better it tastes!
- Decide whether you’re going to grill OR pan-sear and roast. Fire up the grill/smoker or preheat the oven to 400 degrees.
- I had to pan-sear, then roast my chicken… SO… Pull out a large cast iron skillet and add just enough fat (I like equal parts of olive oil and butter) to cover the bottom of the pan. Once it’s super hot (medium-high heat), add the chicken skin-side down.
- Once the chicken has browned on the first side, flip it, and put it in the preheated oven. Roast for 20 – 25 minutes or until your chicken has reached an internal temperature of 165 degrees.
- While the chicken cooks make the Lemon Tahini Sauce. Throw all of the ingredients together into a small bowl and whisk together. Add a couple tbsp of water at a time to thin out the sauce. It’ll be super thick at first. Keep adding water until it’s a good consistency for you. I added 3 – 4 tbsp of water. Set aside until your chicken is ready.
- Let the chicken rest for 10 minutes before slicing. Drizzle some Lemon Tahini sauce on top and serve with your favorite side dishes! I served this over Jasmine rice with a side of broccoli. YUM!!!