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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I forgot – I would, of course, use boneless skinless thighs.
Yep
I would like to try this marinade with chicken kabobs using thighs. Sound like a plan? I certainly appreciate you and your work. Love your cookbook. Many thanks
Hi Ramona, I think that would work beautifully. You might also check out my Middle Eastern Chicken Kebabs, which are made with chicken thighs – they are wonderful! (And glad you love the book 🙂 )
Hi Jenn! How do you think this recipe would work with boneless thighs under the broiler? Thank you!
Yes, Carol, I think that will work. I’d use the broiling instructions from this Broiled Spicy Chicken Thighs recipe (although you obviously won’t need to add a glaze at the end). 🙂 Hope you enjoy!
This recipe is FANTASTIC! My friends rave about it every time I make it. My only caution – do NOT make this on an indoor grill pan! (Unless you enjoy visits from you local fire department!!)
Delicious and easy! I doubled the recipe and used boned breasts and thighs. Cooked under broiler instead of grill Next time I will use half the salt. My husband is already asking when we can have it again
I used this recipe but sliced the chicken and stir-fried it instead of grilling. The meat was tender and the spice mix was delicious. I’ll be making this one again!
Very good. I had planned to use the outdoor grill, but it looked like rain so I used a George Forman grill, heated it for 10 minutes, then put the chicken on and cooked it with the lid down for 7 minutes. I was perfectly cooked, tender and juicy.
Always on the lookout for good chicken recipe. Plus, the spices are what I always have on hand. Will make again.
Hi Jen! I have a grill pan instead of a grill. Is there a trick to cover a grill pan instead of just closing the lid to a grill? I want to make sure the chicken stays moist. Also, can the chicken be kept marinating in the fridge for more than 5-6 hours or will that affect the texture? Thanks!
Hi Elizabeth, You can invert another pan over the grill pan, but I’m not sure it will make much of a difference. I wouldn’t worry about it too much. And it’s fine to marinate longer — there’s no acid in the recipe so the texture won’t change. Hope that helps! 🙂
Thanks so much!!
This is a winner and keeper!!! So easy and absolutely delicious, my family of 4 love this dish. Moist chicken full of flavor with minimal prep and work!! The combination of spices is perfect!
Wonderful recipe Jenn!
Thank you so much.