This Spanish-inspired rub is one of my favorites when grilling. It works well with all types of meat, from lamb and pork to chicken or shrimp.
The blend of cumin, chili and turmeric provides a great balance of flavors. And with all of the different spices, this rub can be used to achieve several different flavor profiles, from Mediterranean to Mexican.
Moorish-rubbed Grilled Chicken
|
|
|
Serves 6
2 pounds boneless skinless chicken thighs
1 teaspoon kosher salt
3 cloves garlic, minced
1 tablespoon fresh lemon zest
2 teaspoons cumin
2 teaspoons chili powder
1 teaspoon smoked paprika
½ teaspoon cayenne pepper
1 teaspoon turmeric
½ teaspoon dried oregano
|
|
|
1 tablespoon fresh chopped cilantro
½ cup olive oil
- Rinse the chicken thighs, pat them dry and place them into a large zip-close bag.
- In a small mixing bowl, whisk together the remaining ingredients. Pour the mixture over the chicken thighs. Close the bag and shake to evenly coat the chicken thighs. Place the bag in the refrigerator to marinate for at least an hour. This chicken is more flavorful if it marinates for several hours before grilling.
- Preheat the grill to 375 degrees. Then place the chicken thighs on the grill. Close the lid and grill the chicken thighs for 8 to 10 minutes. Turn the chicken over, close the lid and continue grilling for another 8 to 10 minutes or until the chicken is cooked through and the juices run clear.
- Remove the chicken from the grill and place it on a platter. Cover the chicken with foil and let sit for 5 minutes before serving.
This article was originally published in the July 2024 issue of 225 Magazine.