Broiled Moroccan Spiced Chicken

Servings

4 ounces chicken

COOKING TIME

30 minutes

2 Tbsp. Paprika

1 tsp. Sugar

1/4 tsp. Salt

1/4 tsp., ground Black pepper

1/4 tsp. Ground ginger

1/2 tsp. Ground cardamom

1 tsp. Ground cumin

1/8 tsp. Ground cloves

1/4 tsp. Ground cinnamon

1/8 tsp. Ground allspice

1/8 tsp. Cayenne pepper

16 ounces Boneless, skinless chicken thighs

Gather all ingredients and equipment.

Preheat the broiler, placing the broiler rack about 8 inches away from the top of the oven.

Place all of the spices in a small mixing bowl and stir well.

Rub the spice rub on both sides of the chicken thighs.

Place the chicken on a sheet pan and place underneath the broiler.

Cook chicken until the outside is browned (roughly 5 minutes).

Turn the thighs over.

Continue to cook in the oven until chicken has reached an internal temperature of 165°F (74°C), about 5 minutes.

When the chicken is finished cooking, allow to rest for 5 minutes.

Serve.

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This recipe contains GERD triggers and those with GERD may wish to avoid it.

This recipe is safe for those who are lactose intolerant.

This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are sensitive to gluten.

This is a low sodium recipe.

This is a perfect weeknight meal but it makes a terrific dish for any special occasion.

It is super easy to make. Rub the chicken, broil on one side for 5 minutes, turn and broil for another 5 minutes and serve.

The chicken can be rubbed and then put in the refrigerator for a day or so to make it even easier during your dinner party.