Folk lore says that North African Spice traders would combine the best of their ingredients to make a top shelf offering. Ras Al Hanout is a top selection of earthy spices with the perfect blend of ginger and garlic aromatics. This is an excellent addition to roasts, patties for grill out nights or to enhance soups.
Grilled Moroccan Chicken with Ras El Hanout
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Moroccan Chicken with Ras El Hanout, garlic, and lemon – a simple North African recipe, bursting with flavor! Fast and easy for the perfect mid week dinner!
2 lbs boneless chicken thighs
2 1/2 tablespoons Ras El Hanout Spice
4 tablespoons olive oil
2 garlic cloves (minced)
Lemon Zest and Lemon Juice
Parsley or Mint (garnish)
Pre Heat Grill to Med-High Heat
Make the paste with olive oil, garlic, and Ras El Hanout Spice, garlic, Lemon Zest. Mix fully in small bowl.
In another bowl, toss the paste with the chicken, and make sure you coat all sides fully. You may do this the day before and refridgerate to marinate.
Grill chicken and make sure to get some good grill marks on both sides. Cook through and ENJOY!
Before serving squeeze some lemon and sprinkle w/ fresh herbs.
If baking, bake on a sheet pan, on the middle rack, uncovered in 425F oven for 30-35 minutes or until internal temp reaches 165 F.