Taste the Air-Chilled Difference®

Moroccan Barbecue Chicken

by , Chef, Seattle, Washington

Moroccan Barbecue Chicken

Serves 2 to 4

This versatile spice rub will quickly become your go-to Moroccan seasoning for meats, vegetables, and more. Double this recipe to keep some on hand.

  • ½ cup brown sugar
  • ¼ cup kosher salt
  • 2 tablespoons black pepper
  • 1 teaspoon ground fennel
  • 1teaspoon chile flakes
  • 1 teaspoon ground coriander
  • 1 teaspoon curry powder
  • 1 tablespoon cumin
  • 1 teaspoon caraway seeds
  • 1 tablespoon chipotle chile pepper
  • 2 pounds Smart Chicken (breasts, thighs, wings, legs, or your favorite cut)

In a bowl, combine all the dry rub ingredients and mix well. Rub each piece of chicken with the spices. Cover and refrigerate for 4 to 6 hours, or overnight.

Preheat the grill to 350°F. Grill each piece of chicken until the internal temperature registers 165°F on a thermometer. Let rest and serve with your favorite sides.