The spice blends of Northern Africa have components with origins from the Asian spice trail (the “Silk Road”), which flourished across the oceans from 130BC right through to the 15th century. The overland route of the Silk Road still saw plenty of spices pass through, making their way through Europe and North Africa. It’s then no wonder that spices like clove, ginger, turmeric, nutmeg, black pepper, cinnamon, and saffron are common throughout the Mediterranean, and throughout Northern Africa.
The spices in our Moroccan Grill Rub are typical of the region – fragrant spices, with a bit of a peppery kick. This recipe is one of our go-to, week night staples – lots of flavor without calories. And it’s so simple, it’s almost embarrassing – but the flavor is an embarrassment of riches.
If you want a flavorful sauce (Harissa) to serve along side the chicken, just take 1/4 cup of olive oil, 1 tablespoon of tomato paste, and 1 fresh red bell pepper. Blend with 1 tablespoon of the Moroccan Grill Rub, and salt & pepper to taste.
Moroccan Grilled Chicken – Fast, Delicious, Healthy
- – One free-range chicken, 3 to 6 pounds
- – 2 tablespoons butter
- – Kosher salt and freshly ground black pepper to taste
- – 3-4 tablespoons Serious Foodie Moroccan Rub
- Rinse the chicken and then dry it well with paper towels. Rub the chicken with the butter and then liberally sprinkle with the Serious Foodie North African Rub (click HERE to order on-line); sprinkle rub inside the cavity. Let sit in refrigerator for up to 1 hour, or overnight.
- Preheat the oven to 450 degrees.
- Salt and pepper the chicken, inside and out according to taste. Truss the chicken by using kitchen twine to pull the end of the drumsticks up together to cover the top of the breast which keeps it from drying out. Also, tuck the back of the wings underneath the chicken.
- Place chicken on roasting pan and place in oven. Cook for 50-60 minutes, until the meatiest part reads 165 deg F.