Spicy Moroccan Glazed Chicken


I knew from the recipe selection this was going to be either a hit or a miss. The spices were in our pantry as my sister can attest. She was just here helping me and wondered about some of the unusual spices we had including some for this recipe…that is unusual to her!
Little Chef C was ready to begin with her apron on anxious to do her job. She first measured out the lime juice then the yogurt. It’s a good thing we had the plain yogurt from the Creamy Cucumbers to use up as we are not fans of that flavor, or lack of flavor.

Next she carefully measured and leveled off each of the remaining ingredients and mixed everything together.

She poured the marinade over the thawed chicken. Yes Grandma this is the marinade container I got from you years ago! My sister was laughing at how retro it was and how many memories came back from seeing it. She first thought it was our mom’s, but no it isn’t. The white top is off to the side so it isn’t in the picture.

After marinading all day, turning every now and then to make sure it is all being covered it was time for Little Chef Dad to grill. The recipe says to reserve some of the marinade the raw chicken has been in and to brush it over the chicken halfway through the cooking. This is a huge yuck factor to me. I forgot to have Little Chef C keep some out before dumping it all over the chicken so we did not do this step. Had she kept some out we would have basted the chicken.
When it was cooked through and the rest of the dinner was ready it was time for the real test…the tasting. We do this trick, serve up the kids and don’t say a word about the meal until after they have tasted everything and we are finally eating ourselves. That gives them enough time to try the new recipe a couple times before they can start to complain. I sat down and asked about the chicken and surprisingly they ALL gave it a thumbs up! They even wanted more! Sometimes they give great reviews and then we try it and do not agree. However, this time we both liked it just as well. This recipe will definitely be made again!



Spicy Moroccan-Glazed Chicken
Better Homes and Gardens New Grilling Book

4 skinless, boneless chicken breast halves
1/2 cup plain yogurt
1/3 cup lime juice
2 Tablespoons olive oil
2 Tablespoons honey
1 teaspoon bottled minced garlic (2 cloves)
1 teaspoon bottled hot pepper sauce
1/2 teaspoon ground turmeric
1/2 teaspoon ground cardamom
1/2 teaspoon ground allspice
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground white pepper

1. Place chicken in a self-sealing plastic bag set in a shallow dish. For marinade, in a small bowl combine yogurt, lime juice, oil, honey, garlic, hot pepper sauce, turmeric, cardamom, allspice, cumin, salt, and white pepper. Pour marinade over chicken’ seal bag. Marinate in the refrigerator for 4 to 8 hours, turning bag occasionally. Drain chicken, reserving marinade.
2. For a charcoal grill, grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once halfway through grilling and brushing often with reserved marinade during the first 5 minutes of grilling. (For a gas grill, preheat grill. Reduce to medium. Place chicken on grill rack over heat. Cover’ grill as above.) Discard any remaining marinade.

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