Simple Moroccan Ras el Hanout Chicken Recipe
Simple Moroccan Ras el Hanout Chicken
On the Grill or in the Oven
Submitted By: Taz
Ingredients:
2 lbs Boneless / Skinless Chicken Thighs
3 Tbs Plain Yogurt
2 Tbs Olive Oil
4 cloves Fresh Garlic - minced
2 Tbs Ras el Hanout spice blend
2 tsp Kosher Salt
Zest of 1 Lemon
Juice of 1 Lemon
Preparation:
- In a medium/large bowl, whisk together the yogurt, olive oil, garlic, Ras el Hanout, salt, and lemon zest until well combined - Add the chicken and toss to coat making sure everything is well coated - Cover and allow to marinade for a minimum 2 hours (overnight for better results)
- OVEN: Set oven to high broil - GRILL: Set up grill for 2 zone cooking and heat to medium-high (375-450°F)
- OVEN: Place marinated chicken in a single layer on a lined baking tray and place 4-6 inches below the heat - Allow to cook for 7-8 minutes until juices run clear (internal temp of 160°F) and you have some nice charring - GRILL: Place the marinated chicken directly over the heat and cook for 4-5 minutes to a side until juices run clear (internal temp of 160°F) making sure you get some good grill marks
- OVEN: Turn off the broiler and move chicken to the bottom rack - With the oven door slightly cracked, allow the chicken to rest for 10 minutes - GRILL: Transfer to the cool side of the grill and allow to rest with the lid slightly open for 10 minutes
- After resting, squeeze the lemon juice over the top and garnish with some chopped green onion and toasted sesame seeds if desired - Serve hot over couscous or rice and salad or vegetable of choice
