Grilled Moroccan Chicken with Corn
Moroccan-inspired spices make this spicy grilled chicken and grilled corn-on-the cob combo sing.
Morrocan-Inspired Chicken and Corn
Equipment
- Grill
Ingredients
Chicken
- .5 tbsp coriander
- .5 tbsp caraway seeds
- .5 tbsp red pepper flakes
- 1 tsp cayenne
- .5 tbsp garlic powder
- .5 tsp salt
- 1 boneless, skinless chicken breast Filleted
Corn
- 1 tbsp cumin
- 1 tbsp coriander
- .5 tbsp oregano
- .25 tbsp ginger
- .25 tbsp salt
- 1 tbsp olive oil
- 1 tsp lime juice
- 1 tsp cayenne
- 3 ears of corn
Instructions
- Mix the chicken spices together in a bowl. Rub or marinate chicken in desired spice quantity. I personally like to marinate the chicken for an hour or two in a bag with the spice mix and 1 tsp of olive oil, but this works as a dry-rub as well
- Prepare the corn spices in a separate bowl. Rub the corn with olive oil and then rub on the spices to your preference
- Set your grill to medium-high heat
- Add corn to grill and let cook for 5 minutes
- Rotate corn. Add chicken to grill. Cook for about 10-15 minutes, flipping chicken and rotating the corn halfway through. You're looking for an internal temperature of 170°F for the chicken. The corn is to your preference; the kernels should darken slightly and soften
- Serve with a small side of rice pilaf
As a result of Morocco’s location, Moroccan cuisine utilizes a tantalizing mix of spices, with hints of Europe and the Middle East, balancing with the African base. Some of these spices include cinnamon, turmeric, coriander, anise, caraway, fennel, paprika, ginger, pepper, cumin, cloves, oregano, mint, marjoram, and bay laurel.
My first designated encounters with caraway and coriander occurred whilst pursuing cuisine in this region. It was strikingly different from anything I’d had before and left an impression, although perhaps that says more about my food journey than it does about the spice blend. I appreciate the intensity of flavor and simplicity in implementation for this grilled Moroccan chicken recipe.