Why I chose this recipe:
Prior to June, I had never heard of Ras el Hanout. My daughter and I were in Switzerland at a wonderful restaurant in Schoenfried that had a chicken appetizer using this new spice. Call me cowardly, but I would rather be safe than sorry. So before I ordered the appetizer, I actually googled what Ras el Hanout was. I was safe, very safe and excited to find something new to share with the family.
When we returned home, I decided to tweak a grilled chicken recipe I had used from the New York Times using Ras el Hanout instead of just coriander. With a few changes and the addition of this wonderful moroccan spice blend, this chicken dish has become my Go To chicken. If you cannot find this moroccan spice blend in your local grocery stores, you can find it on Amazon.
So change up your Go To chicken entree with this Moroccan Spice Grilled Chicken and see how easy it will be to .
Ingredients
4 Tbsp brown sugar
3 tsp ras el hanout*
2 tsp kosher salt
3 tsp dry mustard
½ tsp cayenne
3 Tbsp extra virgin olive oil
4 boneless, skinless chicken breasts
Directions
In 9×13 glass pan, mix all ingredients together except for chicken.
When mixture is fully blended, add chicken breasts and rub mixture over both sides of chicken.
Cover pan with plastic wrap and refrigerate for at least one hour.
When ready to cook, heat grill on high for ten minutes.
Place chicken breasts onto grill and reduce heat to medium.
Grill first side of the chicken breast for 6 minutes, then turn chicken breast over and grill other side between 6-9 minutes depending how well you like your chicken cooked.
Remove from grill, slice and serve immediately. This chicken is delicious served chilled as well.
*Ras el Hanout is a warm flavored Moroccan spice blend typically made up of cardamom, clove, cinnamon, coriander, cumin, paprika, mace, nutmeg, peppercorns, and turmeric.