The smoky aroma from the grill and the vibrant, golden skin of the chicken quarters make this dish an absolute showstopper. The Ras El Hanout adds a complex and aromatic blend of spices, giving each bite a delightful burst of flavor.
Perfect for any outdoor gathering, this grilled chicken is the ideal way to elevate your barbecue game. Serve it with a side of grilled vegetables or a fresh salad, and you’ve got a meal that’s as satisfying as it is delicious. The subtle heat and richness from the spice blend will keep everyone coming back for more!
Full Recipe
Ingredients:
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4 bone-in, skin-on chicken leg quarters
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1 tablespoon olive oil
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2 teaspoons Ras El Hanout spice mix
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1 teaspoon garlic powder
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1 teaspoon smoked paprika
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Salt and black pepper, to taste
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Lemon wedges, for serving
Directions:
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Preheat the grill to medium-high heat.
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In a small bowl, combine Ras El Hanout, garlic powder, smoked paprika, salt, and pepper.
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Rub the chicken leg quarters with olive oil and coat them evenly with the spice mix.
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Place the chicken on the grill skin-side down and cook for 25-30 minutes, turning occasionally, until the chicken reaches an internal temperature of 165°F (75°C) and the skin is crispy.
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Serve with lemon wedges for a burst of fresh flavor.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Kcal: 360 kcal
Servings: 4 servings
Grilled Chicken Quarters with Ras El Hanout: A Flavorful Fusion of Spices and Grilled Perfection
Grilled chicken is a classic meal that brings people together, whether it’s for a casual weeknight dinner, a backyard BBQ, or an outdoor gathering with friends and family. When combined with Ras El Hanout, a traditional North African spice blend, grilled chicken takes on an entirely new dimension. This dish is a harmonious blend of juicy, tender chicken quarters with bold, aromatic spices, creating a perfect balance of flavors that transport you to the heart of North Africa.
What is Ras El Hanout?
Ras El Hanout, which means “head of the shop” in Arabic, is a complex and fragrant spice blend that has its roots in Morocco, though it is widely used across North Africa. Traditionally, the mix is crafted by spice merchants who use their best ingredients, resulting in a spice blend that is unique to each seller. While there’s no standardized recipe for Ras El Hanout, it typically includes a variety of spices such as cumin, coriander, cinnamon, turmeric, allspice, and cloves, and sometimes even exotic ingredients like rose petals, lavender, or dried chili peppers. This makes Ras El Hanout a versatile and aromatic addition to many different dishes, particularly meats, stews, and tagines. When used to season grilled chicken, the spices infuse the meat with a tantalizing complexity that will make your taste buds dance.
Why Choose Chicken Quarters?
Chicken quarters, which consist of both the drumstick and thigh, are a flavorful cut of chicken known for their tenderness and juiciness. Unlike chicken breasts, which can dry out easily when grilled, chicken quarters retain their moisture, making them perfect for grilling. Their skin also crisps up beautifully when exposed to the heat, adding a delightful texture that contrasts perfectly with the juicy interior.
Additionally, the fat content in chicken quarters helps absorb and carry the spices from the Ras El Hanout blend, ensuring that every bite is bursting with flavor. By choosing this cut, you are not only ensuring a more flavorful meal but also one that will appeal to a wider range of people, especially those who enjoy dark meat.
The Art of Marinating
The key to making Grilled Chicken Quarters with Ras El Hanout truly special lies in the marinade. Marinating the chicken for a few hours, or ideally overnight, allows the spices to fully permeate the meat, resulting in a more flavorful and tender chicken. In this recipe, the chicken is marinated with a mixture of yogurt, lemon juice, garlic, and, of course, Ras El Hanout.
Yogurt serves two essential purposes in this marinade: it acts as a natural tenderizer and helps lock in moisture. The acidity from the yogurt and lemon juice breaks down the proteins in the chicken, ensuring that it cooks up tender and juicy rather than tough and dry. The garlic and lemon juice add a punch of flavor, with the garlic providing a savory kick and the lemon offering a refreshing, zesty contrast to the spices.
As the chicken marinates, the flavors continue to develop, allowing the Ras El Hanout to infuse the meat with its signature warmth and complexity. This blend of spices works wonders on chicken, enhancing its natural flavors without overwhelming it. The result is a deeply flavorful, well-seasoned dish that’s not only satisfying but also incredibly fragrant.
Grilling: The Perfect Cooking Method
Grilling is one of the best ways to cook chicken, as it allows for the development of that signature smoky flavor while keeping the meat juicy and tender. The high heat of the grill creates a beautiful char on the outside, locking in the spices and ensuring a crispy skin. The indirect heat also ensures that the chicken cooks evenly, so the meat reaches the perfect internal temperature without drying out.
When grilling chicken quarters, it’s important to monitor the heat carefully. Start by grilling the chicken skin-side down over direct heat for a few minutes to get a crispy, golden crust. Then, move the chicken to indirect heat and continue cooking until the internal temperature reaches 165°F (75°C), ensuring that the meat is fully cooked but still juicy. The result is a beautifully grilled chicken with a crispy exterior and a tender, flavorful interior.
Serving Suggestions
Grilled Chicken Quarters with Ras El Hanout can be served with a variety of sides that complement the bold flavors of the dish. For a traditional North African experience, consider pairing the chicken with couscous, a grain that soaks up the spices and juices, making for a satisfying and flavorful side. You could also serve it with a refreshing cucumber and tomato salad, which adds a cool and crunchy contrast to the smoky and spiced chicken.
For a more Mediterranean twist, grilled vegetables such as bell peppers, zucchini, and eggplant would make an excellent side, as their charred, smoky flavor complements the spices in the chicken. If you’re looking to keep things simple, a warm flatbread or pita is perfect for soaking up the juices and making sure none of that delicious sauce goes to waste.
Customizing Your Grilled Chicken Quarters
One of the great things about Grilled Chicken Quarters with Ras El Hanout is its versatility. You can adjust the spice level to suit your personal preferences by adding more or less Ras El Hanout, or even including a bit of dried chili or paprika for extra heat. You can also experiment with the marinade by adding additional ingredients such as honey for sweetness, or herbs like cilantro or parsley for added freshness.
For a more substantial meal, you can add side dishes such as roasted potatoes or a creamy dip like tzatziki to balance out the spices. The dish also pairs wonderfully with a crisp white wine, like a Sauvignon Blanc or Chardonnay, which helps cut through the richness of the chicken and enhance the spices.
Conclusion:
Grilled Chicken Quarters with Ras El Hanout is more than just a meal; it’s an invitation to explore the rich, aromatic flavors of North Africa. This dish is perfect for anyone who loves bold spices and flavorful meats, offering a taste of Moroccan cuisine that’s both accessible and satisfying. Whether you’re grilling in your backyard, cooking for a special occasion, or simply looking to try something new in the kitchen, this recipe is sure to impress.
The combination of juicy chicken, fragrant spices, and smoky grill marks creates a dish that is both comforting and exotic. It’s a recipe that will transport your senses and leave you craving more. So, fire up your grill and get ready for a flavorful journey to North Africa with Grilled Chicken Quarters with Ras El Hanout.