Grilled Moroccan Chicken Thighs

1. 1

   Marinade:Warm the honey gently in a small saucepan over medium heat until it is quite fluid. Toast the sesame seeds in a dry skillet over medium heat until hey begin to pop. Save about 2 tablespoons of the seeds for garnish and grind the rest in a spice mill or mortar and pestle. Stir the ground seeds, the cinnamon, cumin, oil, and lemon juice into the warm honey.

2. 2

   Place the chicken in a shallow nonreactive container, pour the marinade over it and turn to coat. Cover and refrigerate overnight.

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   To cook, bring the chicken 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 salt and pepper.

4. 4

   Grill or broil, basting often with the marinade, until cooked through, about 4 minutes each side. Sprinkle with the reserved sesame seeds before serving.

* Per serving · 4 servings · Values may vary.