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Moroccan Inspired Woodfire Chicken

This Woodfire Moroccan Chicken combines citrus, herbs, and warm spices with a cold smoke technique for bold flavor. Juicy, smoky, and easy to make, it is a perfect example of how much the Woodfire can do.
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Calories: 3888kcal
Author: Dad

Equipment

  • Ninja Woodfire Pro XL
  • Knife
  • Cutting Board
  • Mixing bowl
  • Spoon or Hand Mixer (for mixing marinade)
  • Temperature Probe (Built-In)
  • Dehumidifier (for “oh crap” recovery situation 😆)
  • Propane Torch (Optional, non-approved method)

Ingredients

  • 2 Whole Chickens About 12½ Pounds Total
  • 1 Bunch Fresh Cilantro
  • 1 Bunch Fresh Parsley
  • 8 Cloves Garlic Minced
  • 1 Lemon Zest and Juice
  • 1 Jap Lemon Peel and Garlic Preserved Olives
  • 1 Tablespoon Cumin
  • ½ Tablespoon Cinnamon
  • 1 Tablespoon Smoked Paprika
  • 1 Tablespoon Salt
  • 1 Teaspoon Black Pepper
  • 4 Tablespoons Extra Virgin Olive Oil

Instructions

Make the Marinade

  • Chop the cilantro and parsley. Mince 8–10 cloves of garlic. Add zest and juice of one lemon. Add ½ of the jar of chopped lemon peel and garlic preserved olives along with a little of the olive juice. Add cumin, cinnamon, smoked paprika, salt, black pepper, and extra virgin olive oil. Mix everything well.

Prep the Chickens

  • Separate the skin from the chicken using your fingers. Jam the marinade underneath the skin. Rub any remaining marinade on the outside of the chicken. Sprinkle a little salt on the outside.

Smoke the Chicken

  • Load the Woodfire with pellets (Don't forget to do the Dad Shake) and set the Woodfire to 275F°(135°C). Insert the built-in probes into the chicken breasts.
  • For better ignition, let it fully ignite, then press the flame button again to re-start the ignition sequence to ensure pellets are fully lit.
  • Cook until the internal temperature of the breast reaches 160°F (71°C).

Rest the Chicken

  • Let it rest for at least 20 minutes or until carryover cooking brings it up to 165°F (74°C).

Serve

  • Slice into the chicken. Expect juicy meat with strong citrus and olive flavors from the marinade.

Nutrition

Calories: 3888kcal | Carbohydrates: 23g | Protein: 289g | Fat: 288g | Saturated Fat: 74g | Polyunsaturated Fat: 56g | Monounsaturated Fat: 137g | Trans Fat: 1g | Cholesterol: 1143mg | Sodium: 8099mg | Potassium: 3647mg | Fiber: 8g | Sugar: 2g | Vitamin A: 11023IU | Vitamin C: 111mg | Calcium: 421mg | Iron: 24mg
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