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North African Chicken for tomorrow

yzziyzzi Posts: 1,793
This has always been one of my favorite chicken marinades, probably because it's completely different from any other chicken marinade I've had. I got the recipe from Williams-Sonoma Grilling & Roasting book. I usually convert the teaspoons to tablespoons in any recipe I get from books. Can't wait for lunch tomorrow...

Ingredients (enough for about 5 pounds of chicken
  • 2 tablespoons aniseed
  • ¼ cup rough chopped fresh cilantro
  • ¼ cup rough chopped green onion including green tops
  • 4 cloves of garlic
  • 2 teaspoons paprika
  • 2 teaspoons ground coriander
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon saffron threads
  • ½ teaspoon cayenne pepper
  • ¼ lemon juice
  • 2 tablespoons honey
  • ½ cup olive oil
  • Fresh ground pepper

  1. Toast the aniseed and grind when cool
  2. Add all ingredients to a blender or food processor and process till a thick smooth paste is formed, adding more oil if needed
  3. Marinade chicken overnight and grill till cooked
Here's my chickens marinating 

Dunedin, FL


  • bearcatbearcat Posts: 38
    That looks fantastic...
  • Dyal_SCDyal_SC Posts: 2,995
    Nice toes!! :D Chicken already looks good. Sounds great too! Can't wait to see the results!
  • Doc_EggertonDoc_Eggerton Posts: 4,567
    No peri peri?  Just kidding, looks great, I hope it puts a nice color on the cook as well.  Marinating is our default way to prepare.

    XLBGE X 2, LBGE, MBGE and lots of toys

  • calikingcaliking Posts: 7,319
    Recipe sounds really good.  I'm a big fan of cumin. Hope you went easy on the saffron -  I tried a Moroccan-style spice paste on a leg of lamb some time ago and I should have used less saffron.  

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • yzziyzzi Posts: 1,793
    Turned out pretty good but could have used a bit of salt.


    Had some black rice and roasted zucchini to accompany image
    Dunedin, FL
  • Looks great!

    I have said that Texas is a state of mind, but I think it is more than that. It is a mystique closely approximating a religion. - John Steinbeck

    Katy, Texas

  • GriffinGriffin Posts: 7,239
    Recipe sounds fantastic and the finished up product pics definitely don't suck. Kidding. Chicken looks stupendous. Bookmarked.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • Looks awesome! Did you cook it around 225 indirect heat for 3-4 hours (165 degree's)?

    Coral Springs, Florida- Dimitrious

  • yzziyzzi Posts: 1,793
    I cooked it around 400 for about an hour.
    Dunedin, FL
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