Moroccan-Spiced Spatchcock Chicken with Dried Cherry Tabbouleh Salad

  • by Chef David Rose
Family platter of grilled moroccan-spiced spatchcock chicken served with dried cherry tabbouleh salad and beverages
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Get ready for some rockin’ Moroccan chicken! Transport your tastebuds to the coast of North Africa and the Mediterranean Sea with my grilled Moroccan-Spiced Spatchcock Chicken with Dried Cherry Tabbouleh Salad. This is an easy and delicious family meal, or if you’re really hungry… enjoy it all for yourself. Just follow my grill-side video and wildly flavorful recipe for a trip to the streets of Morocco.

How to Grill Spatchcock Chicken

When grilling a whole chicken, spatchcock it first. This allows the chicken to lay flat on the grill for maximum exposure to the heat for more even cooking and more flavorful, crispy, golden exterior. Now you could spatchcock your own chicken, but why not make your life a little easier with Omaha Steaks 2.45 lb. Spatchcock Whole Chicken. Our expert butchers have already removed the backbone and done all the hard work, so all you need to do is cook it.

To grill the fully thawed chicken, first you need to pat it dry with a paper towel and generously season with my flavorful Moroccan-Spice Rub. This unique seasoning is savory, slightly sweet, and has the distinct flavors of Morocco that pairs perfectly with grilled chicken.

To grill a whole spatchcock chicken, lay skin side down at 375°F indirect heat for 20-25 minutes. When the skin is nice and crispy, flip the whole chicken and grill until internal temperature is 160°F. Remove from the grill, baste with olive oil (for extra crispy skin), and rest the meat for 10-12 minutes before slicing. To slice, cut down the middle, then cut the joint in thigh, and slice the chicken breast in half. Serve with dried cherry tabbouleh salad.

How to Make Dried Cherry Tabbouleh Salad

This bulgur salad couldn’t be easier to make and pairs perfectly with Moroccan-Spiced Chicken for a Mediterranean meal the whole family can enjoy! Simply add boiling salted water to the bulgur wheat, cover and let sit for 30 minutes. Once the bulgur is tender and moist, add the remaining ingredients for a simple and flavorful side dish. Now that’s a rockin’ Moroccan chicken dinner!

Moroccan-Spiced Spatchcock Chicken with Dried Cherry Tabbouleh Salad

 

Moroccan-Spiced Spatchcock Chicken with Dried Cherry Tabbouleh Salad

Get ready for some rockin’ Moroccan chicken with this easy and delicious family meal
Prep Time10 mins
Cook Time1 hr 30 mins
Course: Main Course
Cuisine: Mediterranean
Keyword: Moroccan-Spiced Spatchcock Chicken
Servings: 4 servings
Author: Chef David Rose

Ingredients

Moroccan Spice Rub

  • 2 Tbsp. kosher salt
  • 1 Tbsp. ground black pepper
  • 1 Tbsp. ground cumin
  • 1 tsp. ground cinnamon
  • 1 tsp. ground coriander
  • 2 tsp. granulated garlic
  • tsp. brown sugar
  • 2 tsp. smoked paprika

Tabbouleh Salad

  • 2 cups bulgur wheat
  • 2 cups water
  • 1 tsp. kosher salt
  • 1 cup chopped flat leaf Italian parsley
  • 1/2 cup chopped fresh cilantro
  • 12 mint leaves finely chopped
  • Juice and zest of 2 medium lemons
  • 1/2 cup coarsely chopped dried tart cherries
  • 1/2 cup roasted sliced almonds
  • 1/3 cup extra virgin olive oil
  • Salt and freshly ground black pepper to taste

Moroccan Spiced Chicken

  • One 2.45 pound Omaha Steaks whole spatchcock chicken
  • 1/3 cup olive oil

Instructions

Moroccan Spice Rub

  • Place all ingredients in a small bowl and whisk until incorporated. Set aside until ready to use.

Tabbouleh Salad

  • Bring grill to 375 degrees F indirect heat, and place medium-sized sauce pot with water and 1 tsp. kosher salt to a slow boil.
  • Place dried bulgur wheat in a large bowl and pour over salted boiling water. Stir with fork and cover with aluminum foil or plastic wrap, allowing to sit covered for 30 minutes.
  • Once bulgur is tender and cooked, and add all remaining ingredients, stirring until thoroughly incorporated. Season to taste with salt and freshly ground black pepper.

Moroccan Spiced Chicken

  • Preheat grill to 375 degrees F indirect heat.
  • Pat chicken dry with paper towels and liberally season with Moroccan rub on both sides.
  • Place chicken skin side down first for 20 to 25 minutes, until chicken skin gets crispy.
  • Flip the chicken and brush with olive oil all over chicken skin and continue to cook another 20 to 25 minutes, or until thickest part of the chicken breast reads 160 degrees F.
  • Remove from grill, and rest 10 to 12 minutes, then carve and serve over tabbouleh salad.

More Chef Rose Recipes:

Moroccan-Spiced Spatchcock Chicken with Dried Cherry Tabbouleh Salad

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