Ras el Hanout chicken with crispy skin
Cooks in: 35 minutes
- 8 chicken thighs with skin
- 8 chicken breast fillets with skin
- 100 g soft butter
- Nicolas Vahé Salt / Ras el Hanout
- Nicolas Vahé Pepper / lemon peel
Clean the chicken thighs and breast fillets and dry them with some kitchen roll. Rub the chicken with butter and season with Nicolas Vahé Ras el Hanout salt and lemon pepper. Leave to rest for a couple of hours in the fridge, before grilling.
Cook the chicken on a hot grill, skin-side down, until it releases easily. Keep a close eye on the chicken to prevent it from burning. Turn the chicken and cook until the meat juice is clear, not pink. The chicken is cooked through when it reaches 70C. Use a cooking thermometer to check the temperature. Leave the chicken to rest for 10 minutes. Just before serving, sprinkle over a little Ras el Hanout salt and pepper.