Grilled Moroccan Chicken

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My 9 year old daughter requests moroccan chicken whenever i mention 'chicken' is for dinner. this recipe came from a rotisserie cookbook i have. the marinade/paste for the chicken can be put on as early as that morning, or as late as an hour before grilling and it will still have a wonderful flavor. you can also leave the chicken whole and put it on a rotisserie if you have one. enjoy!!

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Steps

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Prepare the chicken by washing it and patting it dry.

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Mix spice paste ingredients together in a small glass bowl.

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For a whole chicken , rub the paste on the outside and inside and chill in the fridge for a minimum of one hour.

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For pieces , place them in a large bowl and pour paste over them , mixing until all pieces are coated.

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Chill for one hour.

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Grill until done.

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For whole chicken , until the thermometer registers 175f in the thickest part of the thigh.

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Ingredients

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garlic cloves, ground cumin, ground allspice, paprika, salt, turmeric, vegetable oil, chicken