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Recipe Detail Page
Moroccan Mint Barbecued Chicken
Early Summer 2008
Mint and sweet and savoury spices blended in an aromatic, pesto-like coating lend a touch of the exotic to barbecued or roasted chicken. Serve with fruit-studded couscous or rice and a crispy salad topped with toasted almonds. To save on last-minute preparations, the mint paste can be prepared ahead and refrigerated for up to 8 hours. To barbecue, you’ll need at least 2 burners in order to cook over indirect heat. If you prefer, instead of a whole chicken, use 8 bone-in, skin-on chicken breasts, increase temperature to 375°F (190°C) and reduce total cooking time to about 50 minutes, spreading with mint paste halfway through cooking.
Serves 6 to 8
One 4 lb (2 kg) roasting chicken
Salt and freshly ground pepper
½ lemon
1 cup (250 mL) packed fresh mint leaves
1½ tsp (7 mL) ground cumin
¼ tsp (1 mL) ground cinnamon
¼ tsp (1 mL) cayenne pepper
¼ cup (50 mL) extra virgin olive oil
Lemon wedges
1. Preheat barbecue to medium-high or oven to 350°F (180°C).
2. Rinse chicken inside and out and pat dry. Sprinkle inside and out with salt and pepper. If roasting in oven, place on rack in roasting pan.
3. Finely grate 1 tsp (5 mL) zest and squeeze 2 tbsp (25 mL) juice from lemon. Set both aside separately. Place lemon rind inside chicken cavity. Tie legs and tuck wings under back.
4. If barbecuing, turn one side of barbecue off and reduce other burner(s) to medium or the temperature required to maintain 350°F (180°C). Place chicken on unlit side of barbecue or place in oven. Grill or roast for 1¼ hours.
5. Meanwhile, combine lemon zest, mint, cumin, cinnamon, cayenne and ¼ tsp (1 mL) salt in a mini chopper or food processor. Pulse until mint is finely chopped. With the motor running, drizzle in lemon juice and oil until a thick but spreadable paste forms. Drizzle in a little water if the paste is too thick.
6. Spread mint paste over chicken and roast for about 30 minutes longer or until juices run clear. Transfer to a cutting board, tent with foil and let stand for 15 minutes before carving.
7. Carve chicken and serve with lemon wedges to squeeze overtop.
Serves 6 to 8
