Moroccan Barbecue Chicken
by Johnny Loua, Chef, Seattle, Washington
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.