Thursday, March 31, 2011

Grilled Moroccan Chicken

1 cup olive oil
1/4 cup red wine vinegar
3 tablespoons ground cumin
1 1/2 tablespoons ground coriander
2 teaspoons ground cinnamon
2 teaspoons salt
2 teaspoons sugar
1/4 teaspoon cayenne pepper
4 large chicken breast halves
4 chicken legs
4 chicken thighs

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.


  1. That looks really good and it didn't take too long to cook either.I wanna try it.

  2. Hi Alana,

    It was very easy to prepare and it tasted wonderful!

    Make sure to use the left over marinade to baste the chicken while cooking.