Moroccan Chicken

An overnight dry rub marinade made with brown sugar, cinnamon, turmeric, and coriander (just to name a few) bring a fragrant, earthy, and smoky flavor to charcoal grilled chicken.
  • bvseo_sdk, net_sdk,
  • CLOUD, getAggregateRating, 47ms
  • bvseo-msg: The resource to the URL or file is currently unavailable.;
  • Calories 510
  • Total Fat 30 g
  • Cholesterol 165 mg
  • Sodium 450 mg
  • Total Carbohydrate 4 g
  • Protein 53 g
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
Share this recipe


Cooking Instructions

  1. Combine all dry ingredients in a mixing bowl, rub over chicken breasts and refrigerate overnight.
  2. In a charcoal grill, heat the charcoal until ash in color.
  3. Place chicken breasts on the grill, and turn using tongs. Cover and grill for 35-40 minutes or until internal temperature reaches 180oF.
Share Your Cooking Notes

You might also like