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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A great marinade; the chicken really held the flavors and was so moist. I really like the way the chicken turned out after tenderizing – going to grill chicken breasts that way from now on. Awesome first cook-out of the season 🙂
DELICIOUS, DELICIOUS, DELICIOUS! I don’t know if I said it, but this chicken recipe was delicious! I served it with flatbread, tzatziki, and wedges of fresh tomatoes, and it was an amazing meal! Thank you for such a deliciously amazing, and simple recipe!
Love all the spices-Husband says it’s the best chicken recipe I’ve made!
Excellent flavour
Excellent dish! I was surprised that it wasn’t a spicy as I thought it would be. My kids ate it up!
Exquisite! What I love about Chef Jennifer is that she is just that: A Chef! She does it all and I reap the delicious benefits! She creates the perfect recipes and makes it so easy for the rest of us! I can not believe how her combination of so many interesting spices blends together so classically to make this mouth watering dish!
Loved this! Made it with the carrot chickpea salad and couscous. Mixed everything together for a cold salad the next day – so good!
This dish makes a regular appearance on my family menu; it was the first recipe I tried of Jenn’s and it has since made me a regular preparer of her recipes. I am always one to tweak recipes from other sources, but not here. I prepare as the recipe calls, and they always turn out perfectly!
For this chicken, I typically pair it with her warm cous cous salad – yumm: https://www.onceuponachef.com/recipes/warm-couscous-salad-with-apricot-vinaigrette.html
Thanks Jenn – I am so happy I found your site!
This chicken is AMAZING! I follow the recipe to a T and it gets rave reviews every time. I serve it with the warm couscous salad. Wonderful combination of flavors.
I think I was expecting a much more flavourful meal. I had a spice mix for Moroccan chicken from “cuisine mentor” and it was like a party was happening in my mouth. I found this a bit bland. I love strong flavours though. I usually love your recipes-you are still my go to recipe guru