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Moroccan-style Chicken on the Barbecue

4 servings
4 hours


Dairy Free Ethnic Cuisine Gluten Free Low Sodium

Nutritional Facts Per Serving

32.76 g
2.33 g
0.79 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 408
  • Fat 29.26 g
    • Saturated   6.62 g
    • + Trans 
  • Cholesterol 119 mg
  • Sodium   105 mg
  • Carbohydrate 2.33 g
    • Fibre   0.79 g
    • Sugars  
  • Protein 32.76 g
    • Vitamin A 10 %
    • Vitamin C 10 %
    • Calcium 3 %
    • Iron 16 %


Combine all ingredients, except the chicken and salt, in a bowl large enough to hold the chicken. Add the chicken and turn to coat. Cover, refrigerate and marinate the chicken 4 hours, or overnight, turning occasionally. Lift chicken out of marinade and set in a barbecue-friendly skillet, such as a cast iron one. Tuck the wings under the body of chicken; tie the legs together with kitchen string. Brush the chicken with the marinade in the bowl. Preheat your barbecue until the temperature in the chamber is 375 degrees F. Set the skillet on one side of the barbecue, close the lid, and turn the heat off underneath the chicken. Leave the other side of the barbecue on. Cook the chicken 65 to 70 minutes, or until the temperature in the deepest part of the thigh registers 170 degrees F on an instant-read meat thermometer. During cooking, brush the chicken occasionally with pan juices and check that the temperature in the chamber stays around 375 degrees F. When cooked, remove skillet from the barbecue and let chicken rest 10 minutes before cutting and serving.

Recipe Options: To infuse the chicken with even more flavour, before cooking, stuff its cavity with a small sliced onion, a few mint sprigs, a sliced garlic clove, and two or three slices or wedges of lemon. These ingredients are not eaten afterward; they are simply there to further enhance the taste of the bird from the inside out.

Serving Suggestions

Serve the chicken with a few side dishes and/or salads you create from recipes in our collection. Some of the possibilities include Quinoa and Chickpea Salad; Pesto Roasted Red Potatoes; Couscous with Dates and Pistachios; and Green Bean Salad with Tahini Dressing.

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