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Chicken x 2 - Moroccan spatchcock and garlic parmesan wings
Posted on 9/5/20 at 2:53 pm
Posted on 9/5/20 at 2:53 pm
Doing some chicken for the next couple of days.
Moroccan chicken - spatchcock style, marinated overnight in a mixture of olive oil, lemon juice, cilantro, cumin, turmeric, ginger, coriander, cinnamon, and smoked paprika. Smells awesome. Onto the grill it goes.
Will be adding some wings in a bit, mostly because my daughter says her favorite wings are the garlic parmesan wings from a local pizza joint. I can do better...
Wings are on. I rotated them through the "hot zone" to add some color. They'll stay where they are until they are done and ready for a garlic parmesan sauce.
Wing app is ready... Tossed with a mixture of butter, galic, paprika,salt, and pepper. Garnished with parm and cilantro.
Spatchcock has been brushed with BBQ sauce and almost to the finish line.
The chicken has been played.
Moroccan chicken - spatchcock style, marinated overnight in a mixture of olive oil, lemon juice, cilantro, cumin, turmeric, ginger, coriander, cinnamon, and smoked paprika. Smells awesome. Onto the grill it goes.
Will be adding some wings in a bit, mostly because my daughter says her favorite wings are the garlic parmesan wings from a local pizza joint. I can do better...
Wings are on. I rotated them through the "hot zone" to add some color. They'll stay where they are until they are done and ready for a garlic parmesan sauce.
Wing app is ready... Tossed with a mixture of butter, galic, paprika,salt, and pepper. Garnished with parm and cilantro.
Spatchcock has been brushed with BBQ sauce and almost to the finish line.
The chicken has been played.
This post was edited on 9/5/20 at 5:20 pm
5
Posted on 9/5/20 at 3:01 pm to Jax-Tiger
Also preparing a Moroccan BBQ sauce made with honey, distilled vinegar, soy sauce, ketchup, garlic, cilantro, cumin, Chile de arbol, cinnamon, nutmeg, cloves, lemon, paprika, and ginger.
This post was edited on 9/5/20 at 3:02 pm
Posted on 9/5/20 at 4:26 pm to Jax-Tiger
Wings are ready and pics updated in OP.
Posted on 9/5/20 at 4:34 pm to Jax-Tiger
God damn....good job. I’m smoking some wings this evening with some Thunder Bird fiery hot chicken scratch seasoning. Looks like you are raring to go for the TD cook off
Posted on 9/5/20 at 4:41 pm to Jax-Tiger
Slow 'n' sear?
Posted on 9/5/20 at 5:19 pm to TigerFanatic99
quote:
Slow 'n' sear?
Damn right.
The chicken was spectacular. The Moroccan spatchcock chicken was better than the garlic parmesan wings. The BBQ sauce was awesome.
Posted on 9/5/20 at 5:26 pm to Jax-Tiger
I appreciate the modest posing of your chicken. 
Posted on 9/5/20 at 5:32 pm to Darla Hood
quote:
I appreciate the modest posing of your chicken.
I didn't put effort into it. The drum/thigh pulled of with no effort. I cut the breasts apart. That is the extent of my plating.
The Moroccan BBQ sauce is one of the best sauces I've ever made. It is awesome.
This post was edited on 9/5/20 at 8:14 pm
Posted on 9/5/20 at 6:01 pm to Jax-Tiger
What time should we come over
Posted on 9/5/20 at 7:57 pm to Jax-Tiger
quote:
Also preparing a Moroccan BBQ sauce made with honey, distilled vinegar, soy sauce, ketchup, garlic, cilantro, cumin, Chile de arbol, cinnamon, nutmeg, cloves, lemon, paprika, and ginger.
One small suggestion that will make a big impact. Replace the ketchup with Harissa. Meal looks awesome!
Posted on 9/5/20 at 7:59 pm to Jax-Tiger
Nice job Jax.
Posted on 9/5/20 at 8:01 pm to Boo Krewe
Any time.
Seriously, the Moroccan chicken lives in Flavortown. It was a big hit, and my daughter who was not enthusiastic about Moroccan food loved it.
Seriously, the Moroccan chicken lives in Flavortown. It was a big hit, and my daughter who was not enthusiastic about Moroccan food loved it.
Posted on 9/5/20 at 8:17 pm to MSMHater
quote:
One small suggestion that will make a big impact. Replace the ketchup with Harissa. Meal looks awesome!
Great suggestion. I forgot to put cayenne pepper on the ingredients list, but I added some halfway through cooking, just to add some heat because the chili peppers weren't adding as much as I wanted. Harrisa would be a good substitution, but I didn't have any on hand. Harrisa might not give much more heat, but it would add some complexity, for sure.
This post was edited on 9/5/20 at 8:21 pm
Posted on 9/5/20 at 10:06 pm to Jax-Tiger
Its really a morrocan recipe ?
Posted on 9/5/20 at 10:31 pm to Boo Krewe
In as far as it uses many traditional Moroccan spices, yes. Is my interpretation authentic? I couldn't tell you, since I took some liberties.
This post was edited on 9/5/20 at 10:33 pm
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