Grilled Moroccan Chicken
This post may contain affiliate links. Read my full disclosure policy.
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)
You May Also Like
- Grilled Chicken with Lemon, Garlic & Herbs
- Grilled Chicken Fajitas
- Grilled Tequila Lime Chicken
- Grilled Middle Eastern Chicken Kebabs
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Made this last night for the first time – delicious!! I was rushed and the chicken only marinated an hour, but was still flavor packed and juicy.
My grocery store has ras el hanout ; how much should I use ?
Hi Carrie, I’d use 2 tablespoons + 1/2 teaspoon. Hope you enjoy!
Made this dish and Rice Pilaf with Carmalized Onions,Cherry and Pistachio for a Moroccan themed dinner party. WOW! Everyone raved about the meal. Seconds all the way around the table. Chicken well seasoned and tender. So quick to grill!
Another terrific recipe! My new favourite recipe site. Love cooking flavourful, easy, and quick these days. Well done, Jenn. Many thanks for all your great recipes.
Hi Jenn
Would you be able to include the metric measurements please.
Thank you!
Claire.
Hi Claire, I just added them. Hope you enjoy the chicken!
I made this tonight for dinner and it was great. Family loved it too. I followed your grilling directions and it was very tender. Will try the couscous recipe next time.
My son is quiet and reserved and never gets excited about anything. He spoke up and said next day to his brother who missed dinner “you missed a very good chicken last night, I couldn’t stop eating it”……I was thrilled and immediately added it to family favorite recipe!!!! THANK you for making me look like a good chef…
I made the chicken last night and it was wonderful. I also made the recommended side-dish – couscous – using Israeli couscous. Alone it tasted too sweet, but once combined with the chicken it was perfect.
I made the chicken and couscous recently for the second time for a large crowd and once again got rave reviews. I’m a fan!
I don’t have a bbq. How can I make this in my oven? Thanks.
Hi Linda, I’d broil it. Set your oven rack about 4 inches from the heat source and broil for the same amount of time specified for the grill (flipping once). Hope that helps and that you enjoy!
Hi Jen! I don’t have a grill, can you make a recommendation for broiling instead? Thanks!
Hi Jocelyn, I’d set your oven rack about 4 inches from the heat source and broil for the same amount of time specified for the grill (flipping once). Hope that helps and that you enjoy!