Moroccan-Spiced Grilled Chicken


1 whole chicken

1/2 c Salt

1/4 c Honey

3 Tbsp curry powder

1 Tbsp onion powder

1 Tbsp garlic powder

1 Tbsp za’atar

1 tsp chili powder

1 tsp cocoa powder

1 tsp ground coriander

1 tsp paprika

1 tsp ground ginger

1 tsp cumin

1 tsp ground cinnamon

1/2 tsp cardamom

1/2 tsp salt


  1. Break down the chicken into 2 hind quarters, 2 breasts, and 2 wings.
  2. Mix together 1/2c salt and 1/4c honey with warm water in a large bowl. Add the chicken pieces and refrigerate for at least 2 hours.
  3. While the chicken brines, add all of the spices to a gallon size ziploc bag. Shake to mix.
  4. After 2+ hours take the chicken out and pat dry slightly.
  5. Add the chicken pieces to the bag and shake to coat the chicken.
  6. Grill the chicken until the internal temperature reaches 165*F.
  7. Serve with a salad and roasted sweet potatoes! Enjoy!

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