What’s Cookin? Thriller Griller Thursday 10/11: Grilled Chicken With Moroccan Spices

First, let’s be clear. Grilling is not the same as BBQ. I live in BBQ Country (North Carolina), and I have been corrected many times when speaking with locals.

With grilling, you use a direct flame, cooking quickly. When you BBQ, you use an indirect or low flame, cooking very slowly. And of course, there are different types of grills. The two most common are charcoal and gas grills. I use gas, but I’ll look for recipes for both methods. For a pig roast, an open flame or pit is the way to go, but I’ll stick with grilling or BBQ recipes for now.

Oh, and enjoy!

Ingredients:

3 scallions, white ends only, chopped
1 clove garlic, peeled
2 tbsp. fresh cilantro, chopped
2 tbsp. fresh parsley, chopped
1 tsp. salt
1 1⁄2 tsp. sweet paprika
1 pinch hot paprika
1 1⁄2 tsp. ground cumin
1⁄4 cup butter, soft
4 poussins or 2 small chickens

Preparation:

1. Crush the scallions, garlic, cilantro, parsley, salt, sweet paprika, hot paprika, and cumin with a mortar and pestle. Blend in butter.

2. Wash poussins or chickens; split them down the back and flatten; dry well; and rub inside and out with butter paste. Let stand at least 1 hour.

3. Preheat grill, then cook chicken skin side up. Turn after 2 minutes and baste with any extra paste. Continue to turn and baste until skin is crisp and flesh is firm.

Source: Saveur

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