Grilled Moroccan Chicken
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Grilled Moroccan chicken makes a flavorful, healthy meal—marinate ahead, then grill for an easy dinner everyone will love.
Photo by Johnny Miller (Clarkson Potter, 2021)
This grilled Moroccan chicken is one of my longtime favorites. It first appeared on the site back in 2012, and it’s still in heavy rotation at my house. The marinade is loaded with warm, fragrant spices inspired by ras el hanout, the North African spice blend with everything from cumin and coriander to cinnamon and cardamom. It’s easy, family-friendly, and clean-up is a breeze. I like to serve it with couscous—it is especially good with my warm couscous salad with apricot vinaigrette.
“I’m back to make this recipe for a 3rd time because it is so easy and delicious!”
What You’ll Need To Make Grilled Moroccan Chicken
- Boneless, skinless chicken breasts (or tenderloins): Lean, quick-cooking, and the perfect blank canvas for soaking up the marinade’s flavor.
- Extra virgin olive oil: Helps carry the flavors of the spices, keeps the chicken moist, and encourages a nice char on the grill.
- Salt + sugar: Salt seasons the chicken all the way through; sugar adds balance and helps the exterior caramelize just a bit.
- Garlic: Adds a punch of savory, aromatic flavor that complements the warm spices.
- Paprika, cumin, coriander, ginger, turmeric, cinnamon & cayenne: A mix inspired by ras el hanout—a North African spice blend—bringing warmth, depth, and a little kick.
- Jump to the printable recipe for precise measurements
Step-by-step instructions
Step 1: Pound the chicken. Pound the chicken breasts to an even 1/2-inch thickness. This tenderizes the meat and helps it cook evenly—otherwise the thin end can dry out while you wait for the thicker end to finish.
Step 2: Make the marinade. In a bowl or a large zip-top bag, combine the olive oil, spices, salt, garlic, and sugar. If using a bag, seal it and gently smoosh it around until everything’s evenly mixed.
Step 3: Marinate. Add the chicken to the bag with the marinade, press out the air, and seal. Massage the marinade into the chicken until it’s evenly coated. Refrigerate for at least 5 hours, or overnight for the best flavor.
Step 4: Grill. When you’re ready to cook, preheat the grill to high—you want it very hot to get those beautiful grill marks and a bit of char in the short cooking time. Grill the chicken for just a few minutes per side, until perfectly tender and cooked through (the internal temperature should reach 165°F).
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Grilled Moroccan Chicken
This grilled Moroccan chicken is a crowd-pleaser—full of warm, fragrant spices and mild enough for the whole family to enjoy.
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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Mind blowing chicken recipe (possibly the best i have every tried) that i have also tried on shrimp (so good)! Chicken breast, chicken thighs, seafood – this is a must try you’ll never go back.
Hi Jen,
I’m planning on making this dish next week and wondering what side dish I could make? I would love to try the couscous with apricot but I’ve celiac allergies in my family.
Many thanks!
Hi Jen, I’d stick with the couscous salad but use quinoa in place of the couscous. Hope you enjoy!
Would the marinade work for chicken wings?
Sure!
Without a doubt the tastiest and most tender chicken breast I have ever grilled…can’t wait to make it for guests…thank you!
Lovely warm spices! Absolutely perfectly balanced flavours! Thank you!
This recipe is a weeknight favorite served with the Couscous Salad with Apricot Vinaigrette! One of those summer recipes I look forward to. So quick and easy to make and so full of flavor! I have made this recipe religiously over the last year and a half thanks to Jenn’s cookbook. Jenn, do you think it would work to serve this chicken with your Zucchini Fritters? I don’t know if that seems random but I have a lot of summer zucchini I desperately need to use and want a low-maintenance meal. 🙂
Hi Lilee, so glad you like the chicken and it’s become a staple in your house! While the zucchini fritters have more of a Middle Eastern bent, if you have lots of zucchini to use up, I think they’d be a delicious addition here!
So delicious!! Your recipes are so good and my kids loved this chicken. When you list salt as an ingredient, should I assume it’s table salt? Would you specifically list kosher salt when applicable? Thanks for helping a very green cook.
Glad you and the family liked it! And what you said about the salt is correct. 😊
So tasty – our neighbor typically joins us for Sunday night supper – this was a big hit. Was wondering if this same marinade could be used for shrimp and then just flash sear in a skillet?
So thankful I chanced upon your site – My Recipe Box is overflowing!
So glad you like the recipes! 😊
Yes, this would definitely work as a marinade for shrimp. I’d love to hear how they turn out if you try it!