A flavorful and aromatic grilled chicken recipe inspired by Moroccan spices, perfect for a delightful meal.
Combine the scallions, garlic, cilantro, parsley, salt, sweet paprika, hot paprika, and cumin in a mortar and pestle. Crush them into a paste and mix with the softened butter.
Ensure the butter is at room temperature for easy mixing.
Clean the chicken thoroughly and pat it dry. Split it down the back and flatten it for even grilling.
Use kitchen shears for easier cutting of the chicken backbone.
Rub the spice butter generously over the chicken, covering both the inside and outside. Let it marinate for at least 1 hour.
Marinating the chicken overnight will enhance the flavor even more.
Preheat the grill to medium-high heat. Place the chicken skin-side up on the grill.
Ensure the grill is clean and oiled to prevent sticking.
After 2 minutes, turn the chicken and baste with any remaining spice butter. Continue turning and basting every few minutes until the chicken is cooked through and the skin is crispy.
Use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
Remove the chicken from the grill and let it rest for 5 minutes before serving.
Resting allows the juices to redistribute, keeping the chicken moist.
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