Try a different path this Labor Day with this amazing Moroccan dish! This recipe brings together the rich, aromatic flavors of ras el hanout with the creamy tang of yogurt and zesty lemon juice to create a beautifully marinated chicken that’s both succulent and full of flavor. The chicken is seasoned and marinated for at least two hours, allowing the spices to penetrate deeply. It’s then chargrilled to golden perfection, locking in the juices, before being finished in the oven or on a barbecue for a tender, juicy result. A final sprinkle of salt and a squeeze of fresh lime elevate this dish, making it a perfect centerpiece for any meal. Whether you’re grilling outdoors or cooking inside, this recipe promises a satisfying, flavorful experience.
- 4 lbs whole chicken, butterflied
- ¼ cup Ras el Hanout (Moroccan spice)
- 1 cup Greek Yogurt
- 1 lemon - Juiced
- 2 tbs extra virgin olive oil
- Lime wedges, to serve
- Make 2 shallow slits in each chicken breast and leg, then rub salt flakes over the entire chicken.
- In a large bowl, mix together the ras el hanout, yogurt, lemon juice, and 1 teaspoon of salt. Add the chicken and coat it thoroughly with the marinade. Cover and refrigerate for at least 2 hours or overnight.
- Preheat a chargrill pan to medium-high and set your oven to 180°C (or preheat a barbecue with a hood to medium-high). Take the chicken out of the fridge 30 minutes before cooking. Remove the chicken from the marinade, letting any excess drip off. Drizzle the chicken with oil and place it breast-side down on the grill. Cook for about 5 minutes until golden, then turn and cook for another 5 minutes. Transfer the chicken, breast-side up, to a baking tray and roast in the oven for 30-40 minutes, or until the juices run clear when the thickest part of the thigh is pierced with a skewer. (If using a barbecue, close the hood and reduce the heat to medium, cooking for 30-40 minutes.)
- Let the chicken rest, loosely covered with foil, for 10 minutes.
- Season the grilled chicken with salt and serve with lime.