Grilled Rubbed Chicken With Moroccan Spice Mix
Grilling chicken on another snowy day in New England is one way to warm up and may even bring back spring fever, though I tend to doubt it. It will take a lot more than that but nonetheless the thought of grilling brings back fond memories of last summer. Rubs are a versatile way to add flavor to foods, including chicken, without added fat. Creating rubs can be quite a lot of fun. I like to mix it up a bit with various seasonings such as cumin, coriander, different types of peppers, chili powder, sumac…the list goes on. Try mixing up different seasonings, beginning with a small amount of the spices and adding more or less of them til the mixture produces the desired taste. I recently received Moroccan Spice Mix from The Spice House. I was pleased to find that it consisted of my favorite spices. It is a blend of Kosher salt, cumin, coriander, sugar, hot curry powder, ground cardamon, Chinese cassia, and cinnamon. Perfect!!! Here are the steps to the perfect grilled chicken dish:
1. Rinse the chicken and place on paper towels. Pat dry. (I uses boneless, skinless thighs as they are always tender.)
2. Sprinkle rub on thighs. Place on in a ziplock plastic bag, rubbed side down, sprinkle rub on the bare side, and repeat this until done.
3. Zipper the bag and give it a shake until all the pieces are coated. Place in the refrigerator for at least 6 hours.
4. Heat grill, cook chicken til done.
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