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.

Moroccan Chicken

I love Moroccan food, especially how dishes often combine spicy, savory, and sweet flavors, and that’s the idea behind this grilled Moroccan chicken. The spices in the marinade are reminiscent of ras el hanout, a North African spice blend that usually contains more than a dozen spices, like cumin, coriander, ginger, turmeric, cinnamon, cayenne pepper, cardamom, allspice, fenugreek, and more. This dish is a real family pleaser – even small children seem to love it – and the best part is that it takes just minutes to prepare (and there’s barely any 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

how to make grilled moroccan chicken

Step-by-step instructions

Begin by pounding the chicken breasts to an even 1/2-inch thickness.

how to make grilled chicken

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.

pounded chicken

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.

how to make grilled moroccan chicken

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.

how to make grilled moroccan chicken

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.

how to make grilled moroccan chicken

Grill just a few minutes per side for perfectly tender chicken breasts.

Moroccan Chicken

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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.

Servings: 4


  • 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 ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon cayenne pepper


  1. 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.)
  2. 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 for 5-6 hours.
  3. 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, 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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Reviews & Comments

  • DELISH! A definite keeper! I used chicken thighs instead of breasts and fried the thighs instead of grilling. The oil in the marinade was enough to fry the thighs. I accompanied it with your Warm Couscous Salad with Apricot Vinaigrette. The flavours were YUM! YUM! YUMMM! Can’t wait to try another recipe! BTW your French Apple Cake is also a keeper! 🙂

    • — CC on October 24, 2021
    • Reply
  • Very delicious and flavorful. After heating the grill very hot, I grilled with the lid open, to prevent drying. Served with a pilaf of basmati, peas and corn cooked in a light stock. Terrific dinner.

    • — disinterestedwisdom on October 4, 2021
    • Reply
  • Hi Jenn, I plan to make this for dinner tonight. Just one clarification: are you using fine sea salt or kosher salt in the recipe?

    • — Robin on September 23, 2021
    • Reply
    • Hi Robin, You should use regular/sea salt. (When a recipe of mine says salt in the ingredient list, I am referring to regular/table salt. If it calls for something else like kosher salt, I will specify that in the recipe.) Hope you enjoy the chicken!

      • — Jenn on September 23, 2021
      • Reply
  • 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.

    • — Caly Konschewitz on September 19, 2021
    • Reply
  • My grocery store has ras el hanout ; how much should I use ?

    • — Carrie on August 21, 2021
    • Reply
    • Hi Carrie, I’d use 2 tablespoons + 1/2 teaspoon. Hope you enjoy!

      • — Jenn on August 23, 2021
      • Reply
  • 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!

    • — shelley osborne on August 6, 2021
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  • 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.

    • — Lynn Blasberg on July 24, 2021
    • Reply
  • Hi Jenn
    Would you be able to include the metric measurements please.
    Thank you!

    • — claire on July 13, 2021
    • Reply
    • Hi Claire, I just added them. Hope you enjoy the chicken!

      • — Jenn on July 13, 2021
      • Reply
  • 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.

    • — Lynn on June 28, 2021
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  • 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…

    • — Hala Skinner on June 20, 2021
    • Reply
  • 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.

    • — Linda Shear on June 19, 2021
    • Reply
  • I don’t have a bbq. How can I make this in my oven? Thanks.

    • — Linda Shear on June 18, 2021
    • Reply
    • 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!

      • — Jenn on June 18, 2021
      • Reply
  • Hi Jen! I don’t have a grill, can you make a recommendation for broiling instead? Thanks!

    • — Jocelyn on May 18, 2021
    • Reply
    • 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!

      • — Jenn on May 21, 2021
      • Reply
  • I’ve made this recipe and I thought it was excellent. My husband loved it also. The spices were great it was so easy to make and it was so quick once you put it on the grill. I even made the couscous with the dried apricot and scallions scallions. I have shared it with several friends and also shared your website. Keep coming back to your recipes again and again.

    • — Lynn B on May 8, 2021
    • Reply
  • Really enjoyed this recipe – easy to make and delicious. The only reason I gave it a 4 is because Jenn’s Grilled Tequila Chicken Breast recipe is my absolute 5 rating – try that too – my husband and I loved it. Both great weeknight meals.

    • — Patti on May 4, 2021
    • Reply
  • I thought this was fairly good! Disclaimer, I did dice chicken thigh and added the spices near to the end of the cooking process. My only issue was it was quite bitter on its own, (before I added it to veggies and couscous) which I think might be due to excess cumin or 2 teaspoons paprika. I would recommend cutting down the cumin to 1/2 a teaspoon and the paprika to 1 teaspoon, but overall good job!

    • — Joseph on April 20, 2021
    • Reply
  • This is amazing!! I added a 1/4 tsp cardamom to the mix, which is a minor tweak… But this will def be a saved recipe!

    • — Stan Boyd on April 6, 2021
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  • Hi Jenn!
    Was wondering if this recipe could be frozen after being made? Would it hold up ok? This is one of my husband and my favorite recipes and I am trying to cook and freeze some meals for after we have our baby next month.

    • — Sarah on March 28, 2021
    • Reply
    • Hi Sarah, I haven’t frozen them myself, but I think you could. Also, a number of readers have commented that they’ve frozen the raw chicken in the marinade which would also save a few steps. Hope that helps and congrats on your upcoming arrival!! 🙂

      • — Jenn on March 29, 2021
      • Reply
    • We pound out the chicken add the marinade and freeze, then thaw overnight and cook up on the BBQ with no issues! We also like to use this marinade on pork tenderloin. Grab a 4 pack of tenderloin from Costco, do two of them up in this marinade and two in the marinade from Jen’s best grilled chicken breast recipe (lemon, garlic and herbs) and you have 4 easy suppers ready to go. The hardest part is remembering to put them in the fridge the night before to defrost, lol. Then come supper time, 20 minutes on the BBQ, let it rest for a few minutes, and you have the best pork tenderloin!

      • — Bry on May 19, 2021
      • Reply
  • This was absolutely delicious! I paired it with the apricot couscous and it was fabulous – thank you! LMRM

    • — Lorraine Rossi Marier on March 12, 2021
    • Reply
  • This turned out so delicious!! I Love all the flavors, thank you.

    • — Maya on February 23, 2021
    • Reply
  • My husband loves this recipe! We have made it over and over again, It is a favorite in our houes! Thank you, I never hesitate to recommend your recipes to friends and family, always a winner!

    • — Carol on February 17, 2021
    • Reply
  • This is my favorite go-to recipe that my family loves and is impressive enough for guests. We visited Morocco in 2018 and it reminds us of our time spent there. It is also great served room temp for a picnic dinner at the Hollywood Bowl.

    • — JMcKruse on January 31, 2021
    • Reply
  • This chicken turned out perfectly. Wasn’t able to grill it on the bbq but cooked it in a cast iron pan on the stove. Will definitely be making it again!

    • — Dara on January 29, 2021
    • Reply

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