Grilled Moroccan Chicken
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The spices in this grilled chicken recipe are reminiscent of ras el hanout, a North African spice blend that usually contains over a dozen spices.
Photo by Johnny Miller (Clarkson Potter, 2021)
First posted on this site in 2012, this grilled Moroccan chicken is an oldie but a goodie! The spices used in the marinade echo the flavors of ras el hanout, a North African spice blend that contains over a dozen spices, like cumin, coriander, ginger, turmeric, cinnamon, cayenne pepper, cardamom, allspice, fenugreek, and more. Not only is this dish a hit with the whole family – yes, even the little ones – but it’s also a breeze to prepare. The bonus? Minimal clean-up! Pair the chicken with plain couscous or my warm couscous salad with apricot vinaigrette.
What You’ll Need To Make Grilled Moroccan Chicken
Step-by-step instructions
Begin by pounding the chicken breasts to an even 1/2-inch thickness.
This both tenderizes the meat and ensures even cooking. Left in their natural shape, the thin side of the fillet dries out while the thicker side finishes cooking.
Next, make the marinade by combining the olive oil, spices, salt, garlic and sugar in a bowl or directly in a sealable plastic bag.
Mix well.
Place the chicken and marinade in a freezer bag, press the air out, and then massage the marinade into the chicken until the breasts are evenly coated. Marinate in the fridge for at least 5 hours or overnight.
When you’re ready to eat, preheat your grill to high. It’s important that the grill is very hot — you want nice grill marks and char in the short amount of time it takes to cook these.
Grill just a few minutes per side for perfectly tender chicken breasts.
Photo by Johnny Miller (Clarkson Potter, 2021)
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Grilled Moroccan Chicken
The spices in this grilled chicken recipe are reminiscent of ras el hanout, a North African spice blend that usually contains over a dozen spices.
Ingredients
- 1½ to 1¾ pounds boneless skinless chicken breasts (or chicken tenderloins)
- ¼ cup extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon sugar
- 3 garlic cloves, minced
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon ground ginger
- ¼ teaspoon ground turmeric
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon cayenne pepper
Instructions
- Place chicken breasts between 2 pieces of wax or parchment paper and, using a meat mallet, pound to an even ½-inch thickness. (Skip this step if substituting chicken tenderloins.)
- Mix all ingredients except chicken together in a small bowl or measuring cup. Place pounded chicken breasts inside a 1 gallon zip-lock bag. Add marinade to the bag, press air out and seal shut. Massage marinade into the breasts until evenly coated. Place the bag in a bowl in the refrigerator (to protect against leakage), and let the chicken marinate in the fridge for at least 5 hours or overnight.
- Clean grill and preheat to high. Place chicken breasts on grill, spooning marinade over top. Grill, covered, for 2-3 minutes per side. Do not overcook.
Pair with
Nutrition Information
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- Per serving (4 servings)
- Calories: 344
- Fat: 19g
- Saturated fat: 3g
- Carbohydrates: 3g
- Sugar: 1g
- Fiber: 1g
- Protein: 40g
- Sodium: 798mg
- Cholesterol: 118mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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This is a family favorite! We have added so many new spices to our pantry thanks to your recipes. Thank you!!!!
I cannot say enough good things about every recipe I try here! My biggest hurdle in the past year has been finding foods that my two-year-old toddler will happily eat and everything we’ve made of Jenn’s has been a slam dunk, but I’m especially over the moon about this one. This has to be my first grilled chicken recipe I’ve ever found that pleases the whole family! Flavor is absolutely delicious, combination of spices is magnificent and it’s not so hot that it’s turned anyone off. My daughter absolutely gobbles it up, and she has refused to eat any kind of grilled chicken until this point (and I’ve tried them all!). This is a MAJOR victory for this mom and I hope it helps to encourage other parents whose little ones haven’t quite yet developed their refined palettes!
I just wanted to thank you. First, this recipe is amazing. Second, I never flattened my chicken but since reading a number of your recipes I have started. My chicken cooks so much nicer now.
Thanks Jenn. I am uncertain of the arrival time of my guests, can the chicken marinate longer without producing an over powered flavor?
Hi Janey, Yes, it’s fine.
Hi Jenn. If I purchased store bought chicken cutlets and prepare per the recipe, will they be as tender as pounding the breasts myself? I really don’t like pounding meat.
Hi Janey, I believe those cutlets are usually thinly sliced chicken breasts, so it’s not quite the same as pounding, which tenderizes the meat. That said, I think they will still be fine.
love this delicious recipe !I made it last night and my boy loved it!! Thank you
My family loved the the combination of spices! I don’t have a meat mallet but I used my rolling pin to hammer the chicken which worked just fine. It grills so nicely and is so flavorable. It makes great left overs too!
Hi Jenn,
This is a delicious recipe. I added some fresh cilantro and thinly sliced red onions to the marinade. My question is, can I use this same recipe on Skirt steak or Flank steak?
Thank you!!
Hi Ronak, Glad you enjoyed the chicken. The marinade would be delicious on steak.
I made this tonight for the first time. Had to make it in a grill pan because it was snowing outside and I couldn’t use my outdoor grill. The chicken was so delicious!! I might reduce the salt a little next time I make it but otherwise I loved the flavor. Can’t wait to make this again but next time on the grill.
Absolutely fantastic! Family loved it! This is going into rotation. Thanks for the recipe!