Grilled Moroccan Marinated Chicken Thighs

By stancec44

Recipe from In Good Taste cooking class taught by Chef Shelly McDaniel

Ingredients

• 3 lbs. bone-in, or about 2 lbs. boneless chicken thighs
• 1 c. olive oil
• 1/2 c. red wine vinegar
• 3 Tbsp. ground cumin made from whole toasted cumin seeds (see note below)
• 1 1/2 Tbsp. ground coriander made from whole toasted coriander seeds
• 1/4 tsp. ground cinnamon
• 2 tsp. kosher salt
• 2 tsp. sugar
• 1/2 tsp. cayenne pepper

Details

Servings 4

Preparation

Step 1

Note: to toast whole spices, heat a small skillet over medium heat. Add the whole spice (separately) and stir occasionally until they are darker and more fragrant. Allow to cool before grinding in a spice grinder or with a mortar and pestle.

Put all marinade ingredients in a jar with a tight fitting lid and shake well to combine. (Can be used as a marinade, or a sauce, or a salad dressing).

To marinate the chicken, put the chicken pieces in a large baking dish or a ziplock bag and add the marinade, turning the piece to coat. Marinate for at least 2 hours and up to overnight.

To cook chicken on the grill:

Remove chicken from marinade and blot dry with paper towels.

Prepare grill for indirect grilling over med. high heat. Oil the grill rack, and grill the chicken, turning frequently, until cooked through, about 25 minutes. The chicken should be cooked to 165 degrees on an instant read thermometer. Transfer to platter and let rest for a few minutes before serving.