Simple Moroccan Ras el Hanout Chicken
On the Grill or in the Oven
Submitted By: Taz

Ingredients:

2 lbs Boneless / Skinless Chicken Thighs
3 Tbs Plain Yogurt
2 Tbs Olive Oil
4 cloves Fresh Garlic - minced
2 Tbs Ras el Hanout spice blend
2 tsp Kosher Salt
Zest of 1 Lemon
Juice of 1 Lemon

Preparation:
  1. In a medium/large bowl, whisk together the yogurt, olive oil, garlic, Ras el Hanout, salt, and lemon zest until well combined - Add the chicken and toss to coat making sure everything is well coated - Cover and allow to marinade for a minimum 2 hours (overnight for better results)
  2. OVEN: Set oven to high broil - GRILL: Set up grill for 2 zone cooking and heat to medium-high (375-450°F)
  3. OVEN: Place marinated chicken in a single layer on a lined baking tray and place 4-6 inches below the heat - Allow to cook for 7-8 minutes until juices run clear (internal temp of 160°F) and you have some nice charring - GRILL: Place the marinated chicken directly over the heat and cook for 4-5 minutes to a side until juices run clear (internal temp of 160°F) making sure you get some good grill marks
  4. OVEN: Turn off the broiler and move chicken to the bottom rack - With the oven door slightly cracked, allow the chicken to rest for 10 minutes - GRILL: Transfer to the cool side of the grill and allow to rest with the lid slightly open for 10 minutes
  5. After resting, squeeze the lemon juice over the top and garnish with some chopped green onion and toasted sesame seeds if desired - Serve hot over couscous or rice and salad or vegetable of choice