So, I actually had a completely different recipe planned and ready to go, but I had to make a run to the store… and I saw corn on the cob! This is the first fresh corn on the cob I’ve seen this year. Where did it come from? I don’t know! Mexico? Brazil? I don’t know!! I don’t care!!! LOVE corn on the cob!
So, super psyched to see fresh corn on the cob, I immediately changed my dinner plans! I was all about BBQ chicken and corn on the cob! I had frozen Pierogies and potato pancakes at home, so I was super set!
The question ended up being the chicken. Initially I thought I would just do a typical barbecue chicken, but I figured, let’s do something different and blog it! And, well, duh, that’s what I did! Lot’s of exclamation points… I’ll tone it down 😆.
So, I’ve posted Jamaican jerk chicken wings a while back and was thinking of doing a spin off of those. I also considered doing a spin off of tamarind chicken. I’m not sure why, but something then drove me to take Moroccan flavors and go with that, and I’m so glad I did!
The flavors in this may seem like an odd mixture that will certainly not come together. But trust me, this medley of flavors is heavenly. It has the slightest hint of heat from the cayenne, but that is balanced out with the sweetness of the honey, cinnamon, and coriander.
I absolutely love grilling chicken, and I’m usually pretty content with just slathering it with barbecue sauce. But, it is so nice to change it up and to have a medley of options. This recipe will certainly be a go to over the course of this summer. It is too easy to make and the flavors are just phenomenal. And whether it’s drumsticks or chicken thighs or chicken breast, this marinade will be perfect for your backyard grilling!
Enjoy!
Moroccan Grilled Chicken Drumsticks
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Moroccan
- Cuisine: Dinner
Ingredients
3 – 4 lbs chicken drumsticks (about 8 drumsticks)
2 TBs olive oil
2 TBs honey
2 TBs apple cider vinegar
½ lemon juiced
8 garlic cloves, minced
2 dried chipotle chiles, minced or ground
1 TB tomato paste
1 TB ground cumin
2 tsps ground coriander
2 tsps paprika
2 tsps salt
1 tsp ground turmeric
1 tsp ground cinnamon
¼ tsp cayenne
Instructions
In a large bowl, whisk together the olive oil, honey, apple cider vinegar, lemon juice, garlic, chipotle chiles, tomato paste, cumin, coriander, paprika, salt, turmeric, cinnamon, and cayenne pepper. Add the chicken to the bowl and mix together with your hands until thoroughly coated. Cover and let sit at room temperature for half an hour or overnight in the refrigerator.
(NOTE: you can use a ziplock bag instead, particularly if storing in the refrigerator overnight ~ IF marinating in the refrigerator, take out half an hour before grilling!).
Preheat the grill on medium-high, bringing the temperature to between 400°F and 425°F. Add the drumsticks and grill, turning every 5 minutes or so. Grill until they reach an internal temperature of 165°F ~ about 30 to 40 minutes. Remove from the grill and serve!
Enjoy!
Notes
You can cook these in the oven. Preheat the oven to 425°F. Place a wire rack on top of a baking sheet (line the baking sheet in aluminum foil if you want an easier clean up!). Evenly spread the chicken on the wire rack and bake for about 40 minutes or until the chicken reaches an internal temperature of 165°F. Enjoy!
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