Moroccan Spiced Chicken 🐓

SPICE BLEND
1 tbsp cumin
1 tbsp coriander
1 tbsp salt
1 tbsp chili powder
1 tbsp smoked paprika
1–2 tsp ground ginger
1 tsp cayenne
1 tsp cinnamon
1 tsp allspice
1 tsp black pepper

CHICKEN OPTIONS
Whole bird (bake) 🐓
Bone-in (grill) 🍗
Boneless/skinless breasts, fileted

WHOLE CHICKEN
Combine spice blend with olive oil to create a paste; rub under chicken skin
Stuff cavity with onion, garlic cloves, and lemon (optional)
Bake at 425º on roasting rack till thigh temp reaches 175º

BONE-IN CHICKEN PIECES
Combine spice blend with olive oil to create a paste; rub spice blend under skin, place in zip-loc, and refrigerate 8 hrs or overnight
Lightly rub exterior with vegetable oil
Grill over (very) hot coals for grill marks

BONELESS BREASTS
Combine spice blend with olive oil, lemon juice, and minced garlic
Marinate breasts for 8 hrs or overnight
Grill over very hot coals
OR pan fry
OR broil on low (flipping when top gets dark brown