IN Morocco, djej mechoui simply means grilled chicken, but the aroma coming off it makes clear that it is so much more.
Slathered in smen, or fermented butter, the bird is richly seasoned with a mixture of cilantro, parsley, paprika, cayenne and cumin before being cooked over glowing coals. The sizzling mixture of spice and smoke is intoxicating, and it inspired this recipe from our book “Tuesday Nights Mediterranean,” which features weeknight-friendly meals from the region.
For our adaptation, we slash bone-in chicken leg quarters deeply to the bone, which speeds cooking and creates more surface area for seasoning. And cooking the chicken on a wire rack in a rimmed baking sheet, rather than a deeper roasting pan, increases air flow around the meat to boost the flavor that comes with extra browning.
We start by making a simple spice-and-herb-infused butter with garlic, cumin, cayenne and smoked paprika, which is
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