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Morrocan-Inspired Chicken and Corn

Coriander, Cumin, and Caraway for the win
Course Main Course
Cuisine African, Moroccan
Keyword Chicken, Corn, Corn on the Cob, Grill, Grilled Chicken, Grilled Chicken recipe, Moroccan grilled chicken, Recipe, spicy chicken, spicy foods
Prep Time 10 minutes
Cook Time 30 minutes
Servings 2 people

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