Grilled Chicken in a Moroccan Marinade

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By Joyce Goldstein

Published 1998

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This recipe is a crossbreed. I read about it as a roast chicken basted with honey and spices and stuffed with couscous, fruits, and nuts. The toasted sesame seeds were just a garnish on top. It was delicious but we decided to try a variation for the grill. We still serve the chicken with a side dish of couscous with almonds and raisins, but the sesame seeds, honey, and spices have become ingredients in a marinade for brochettes of boneless chicken thighs. You can, of course, use this marina