Moroccan BBQ Chicken

Ingredients

Marinade

• 3/4 cup plain Greek yogurt

• 3 tablespoons olive oil

• 8 cloves of garlic

• 1 tablespoon smoked paprika

• 1 tablespoon ground cumin

• 1 teaspoon cinnamon

• 1 teaspoon ginger

• 1/2 teaspoon ground corriander

• a pinch of cayenne pepper

• 1 teaspoon salt

• 1 teaspoon black pepper

• juice of 1 lemon

  For the chicken/BBQ sauce

• 1 spatchcock chicken, back removed

• 1/2 cup ketchup

• 2 tablespoons honey

• 1 tablespoon white vinegar

• 1 tablespoon olive oil

• 1 teaspoon ground cumin

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon cinnamon

• 1/2 teaspoon ground ginger

• salt and pepper to taste

Prepare your chicken. You may spatchcock a whole chicken, or use bone in skin on chicken thighs. Prepare your marinade by mixing yogurt, olive oil, garlic, paprika, cumin, cinnamon, ginger, coriander, cayenne, salt and pepper. Spread marinade over the chicken and marinate for a minimum 2 hours or overnight.

Preheat the oven to 450 degrees. Place chicken on a roasting pan or whatever you use to roast your chicken. Cook chicken until internal temperature reaches 165 degrees, about 40 to 50 minutes.

While chicken is cooking prepare your BBQ sauce by mixing ketchup, honey, vinegar, oil, cumin, paprika, cinnamon, ginger, salt and pepper. Set aside.

During the last 10-15 minutes of the chicken cooking process, cover the chicken with the BBQ sauce. When internal temperature reaches 165, remove from oven and let sit for 15 minutes. Cut chicken into desired serving pieces. Serve with vegetables, a fregrant rice or both! Enjoy!