Ingredients
-
3
-
1
-
2
-
2
-
1
-
1 1/2
-
1
-
1 1/2
-
1/4
-
2
-
-
-
-
-
Directions
Grilled Chicken With Moroccan Spices,In Morocco cooks rub chickens (poussins, about 1 pound are best) with an aromatic paste, like this one, before grilling. From Saveur magazine. Time for marinating is not included in cook time.,I made this over the weekend and clearly I did something wrong. My butter paste was like cement and did not spread well at all. Can anyone offer suggestions?,Can you bake the chicken instead?
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Steps
|
1
Done
|
Crush the Scallions, Garlic, Cilantro, Parsley, Salt, Paprikas, and Cumin With a Mortar and Pestle. Blend in Soft Butter. |
|
2
Done
|
Wash Poussins or Chickens, Split Them Bown the Back, and Flatten; Dry Well. |
|
3
Done
|
Rub Inside and Out With Butter Paste, Then Let Stand at Least 1 Hour. Save Any Extra Paste. |
|
4
Done
|
Preheat Grill, Place Chickens 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. |
