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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It was this recipe that got us hooked on to Once Upon a Chef. My hubby and I had gone to a boujee restaurant where he had a moroccan chicken dish. Wanting to make our own moroccan dishes we came across this one while surfing the net. Absolutely loved this. Amazing flavours, so delicious!!
Everyone who has had thischicken ask for the recipe. I cook it with grilled pineapples. It looks complicated but is very easy!
Nice recipe. I didn’t pound my chicken so it took longer to cook and I cooked it in the oven. 400 degrees for about 30-40 minutes and then moved it to the top rack of the oven and broiled for 5 minutes. Makes great sandwich meat as well.
This is one of my go-to recipes. If I think of it last minute it still tastes great without marinating it. I typically don’t pound the chicken; I cut it in half along the thickness. In the winter I broil it. It’s also very flavorful when using chicken thighs. I serve it with sour cream or full fat plain Greek yogurt.
This recipe called for spices I don’t normally use. However, once we tried this recipe on the grill last summer it has become one of our favorites.
I love all the spices in this recipe. It gives the chicken so much flavor and also gives it that Morrocan flavor I’m looking for. All the spices go well together and the recipe is so simple. A definitely win-win.
I have made this recipe numerous times with chicken but used the marinade for pork tenderloin tonight. Equally as good! Served it with the Warm Couscous Salad with Apricot Vinaigrette. Yum, yum.
Delicious. I didn’t have enough time to marinade it as long as mentioned (3.5hrs) but it turned out fabulous. My whole family enjoyed it and would like me to make it again. Thanks for the recipe, will definitely be making it again and highly recommend anyone to try it.
Hi, I would love to try this recipe, but I only face chicken drumsticks. Can this work and how long do I need to grill if I use the legs instead of chicken breasts? Thanks. I love your recipes and they always turn out delicious.
Hi JC, Chicken drumsticks will definitely work. I’d follow the grilling instructions from this recipe.
Eating home during these days, we are always looking for different recipes to try. This was so quick and easy to make with really nice flavors. I marinated the chicken the night before and used a grill pan. A bit smokey but turned out delicious. Will be making again soon.
Jenn – my mom has been making your recipes for as long as I can remember while I lived at home. I moved out and hosted my parents for dinner for the first time and I knew that if I wanted to impress my mom I had to make an all-Jenn menu. I made this chicken, the cous cous salad, and your grilled asparagus salad with lemon and feta. It was such a hit! Everyone LOVED the meal and it certainly impressed. My family truly cannot thank you enough for your recipes, you are the absolute best there is!
How nice, Cori — I’m sure your parents LOVED coming to your place for a meal prepared by completely by you!!