Grilled Chicken in a Moroccan Marinade

This warming recipe is only slightly changed from Joyce Goldstein’s in “The Mediterranean Kitchen”. Marinate the chicken overnight for the best flavor. If it’s too cold outside for grilling, broiling works just fine.

Serves 4

3/4 cup honey
6 Tbs. sesame seeds
1 1/2 tsp. cinnamon
1 tsp. ground cumin
3 Tbs. oil
2 Tbs. fresh lemon juice
12 boneless chicken thighs
Freshly ground black pepper

Warm the honey in a small saucepan over medium heat until liquefied. Toast the sesame seeds in a small dry skillet over medium heat until they start to pop. Save about 2 tablespoons for garnish and grind the rest in a spice mill or with a mortar and pestle. Stir the ground sesame seeds, the cinnamon, cumin, oil, and lemon juice into the honey.

Place the chicken is a shallow non-aluminum container. Pour the honey mixture over the chicken and turn to coat. Cover and refrigerate overnight.

Let the chicken warm to room temperature. Heat the grill or broiler. Remove the chicken from the marinade, reserving the marinade. Thread the boneless thighs onto skewers, 3 per skewer, and sprinkle lightly with ground pepper. Grill or broil, basting often with the marinade, until cooked through, about 4 minutes each side. Sprinkle with the reserved sesame seeds.