Grilled Moroccan Chicken

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My 9 year old daughter requests Moroccan Chicken whenever I mention 'chicken' is for dinner. This recipe came from a Rotisserie Cookbook I have. The marinade/paste for the chicken can be put on as early as that morning, or as late as an hour before grilling and it will still have a wonderful flavor. You can also leave the chicken whole and put it on a rotisserie if you have one. Enjoy!

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Ingredients [?]

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  • add   1 1/2 teaspoons salt
  • add   1/4 teaspoon ground allspice
  • add   1 (3.5-4 lb) chickens
  • add   1 teaspoon ground cumin
  • add   1 tablespoon paprika
  • add   3 tablespoons vegetable oil
  • add   1 1/2 teaspoons turmeric
  • add   4 garlic cloves


  1. Prepare the chicken by washing it and patting it dry.(Whole or cut up).
  2. Mix spice paste ingredients together in a small glass bowl.
  3. For a whole chicken, rub the paste on the outside and inside and chill in the fridge for a minimum of one hour.For pieces, place them in a large bowl and pour paste over them, mixing until all pieces are coated.Chill for one hour.
  4. Grill until done.For whole chicken, unitl the thermometer registers 175 in the thinckest part of the thigh.