GRILLED MOROCCAN CHICKEN THIGHS
Serve with a side dish of couscous with almonds and raisins. The marinade can be used for half chickens, butterflied chicken, and Cornish hens. For these brochettes, plan on 3 boneless thighs per person, though I usually eat only two. From Joyce Goldstein's "The Mediterranean Kitchen", 1989.
Provided by zeldaz51
Categories Chicken Thigh & Leg
Time 8h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Marinade:Warm the honey gently in a small saucepan over medium heat until it is quite fluid. Toast the sesame seeds in a dry skillet over medium heat until hey begin to pop. Save about 2 tablespoons of the seeds for garnish and grind the rest in a spice mill or mortar and pestle. Stir the ground seeds, the cinnamon, cumin, oil, and lemon juice into the warm honey.
- Place the chicken in a shallow nonreactive container, pour the marinade over it and turn to coat. Cover and refrigerate overnight.
- To cook, bring the chicken to room temperature. Heat the grill or broiler. Remove the chicken from the marinade, reserving the marinade. Thread the boneless thighs onto skewers, 3 per skewer, and sprinkle lightly with salt and pepper.
- Grill or broil, basting often with the marinade, until cooked through, about 4 minutes each side. Sprinkle with the reserved sesame seeds before serving.
Nutrition Facts : Calories 832.3, Fat 60, SaturatedFat 14.4, Cholesterol 236.9, Sodium 217.9, Carbohydrate 22.1, Fiber 2.2, Sugar 17.7, Protein 51.3
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