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2012Grilled Moroccan Chicken
This is an easy and incredibly flavorful way to prepare boneless skinless chicken breasts. I can’t claim it’s authentic, but the spices — an aromatic blend of cinnamon, cumin, turmeric, ginger, paprika and coriander – make it taste decidedly Moroccan, and it also goes wonderfully with couscous. You might think it sounds too exotic-tasting for picky eaters, but I can tell you that even small children seem to love it. The best part is that it only takes minutes to prepare, and there’s barely any clean up.
Begin by pounding the chicken breasts to an even 1/2-inch thickness. This both tenderizes the meat and ensures even cooking.
Next, make the marinade by combining the olive oil, spices, salt, garlic and sugar in a measuring cup.
To avoid getting smelly garlic hands, use a garlic press to mince the garlic.
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 5-6 hours.
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.
Serve with couscous and a refreshing carrot slaw. Enjoy!
Ingredients
- 1-1/2 to 1-3/4 pounds boneless skinless chicken breasts (or chicken tenderloins)
- 1/4 cup extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon sugar
- 3 garlic cloves, minced
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 1/4 teaspoon ginger
- 1/4 teaspoon tumeric
- 1/4 teaspoon cinnamon
- 1/8 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 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 for 5-6 hours.
- 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.
Nicole-Lynn
Tried this recipe and it was delicious! I wouldn’t change a thing.
Seasidesmitten@aol.com
Beth
Loved this recipe. Served it with wild rice and broccoli. I think it will become a weekly thing!
Karen
Made the Grilled Moroccan Chicken, using my stove-top cast iron grill pan. Very happy with the dish – the chicken was moist and had great flavor. Removed and reserved a little of the marinade (before adding the chicken to the marinade) and drizzled it on the chicken at the table. Also served the Carrot Slaw with Cranberries, Toasted Walnuts and Citrus Vinaigrette, which was equally good.
Lorrae Barker
Interesting recipe! Looking forward to trying this one!
Do you think this flavor combo would go well on salmon fillets, to be grilled, and what about large shrimp on the grill?
There are a few spices in here I don’t normally use, so not sure about the taste compatibility? I’d appreciate an opinion on this delimma!
Thanks!!
Jenn
Hi Lorrae, I do think it’d work, especially with shrimp on the grill.
Theresa
Big hit with the family! Very easy and it has a delicious flavor! I served it with lemon cous cous with dried cranberries and apricots and haricot verts. Definitely on our make again list
Pat Rice
Made this with bonless chicken thighs..delicious.
Marlene
This is so easy and tasty! I am going to prepare the dry spice mix to have on hand and just add the garlic and oil as I need it. I think it would be goodman shrimp as well.
Marlene
I meant good on shrimp! Darn autocorrect!
Pam
Made this for dinner tonight, and it was delicious! There has not been one miss yet!
Mandy
Yummy! Will try with shrimp next.
Sharyn
Easy, savory and make great leftovers for lunch. I often serve with Israeli salad
Elizabeth
I love this seasoning and usually make an extra seasoning packet to save for next time. I just tried this mix on baked haddock fillets and it was delicious!
Amy
We loved this marinade. I served it with tomato, corn and avocado quinoa salad.
dwana bull
I tried this recipe, would NOT change a thing. I also tried it with shrimp, delicious!! There is no need to buy any kind of barbeque sauce anymore-}:>)