Grilled Moroccan Chicken
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This Moroccan chicken gets its bold flavor from a quick North African–style marinade—and it’s as easy as it is family-friendly.
Photo by Johnny Miller (Clarkson Potter, 2021)
First posted on this site in 2012, this grilled Moroccan chicken is one of my longtime favorites. The marinade is inspired by ras el hanout, a North African spice blend with more than a dozen spices—think cumin, coriander, ginger, turmeric, cinnamon, cayenne, cardamom, allspice, fenugreek, and more. It’s a family favorite (even the kids love it), and it couldn’t be easier to make. Best of all, there’s hardly any clean-up. I like to serve it with couscous, especially 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 and 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 pepper: 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).
More Easy Chicken Recipes with Big Flavor
Grilled Moroccan Chicken
Ingredients
- 1½ to 1¾ lbs boneless skinless chicken breasts (or chicken tenderloins)
- ¼ cup extra-virgin olive oil
- 1 teaspoon salt
- 1 teaspoon sugar
- 3 cloves garlic, 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-in (13-mm) 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 to 3 minutes per side. Do not overcook.
Nutrition Information
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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This is my family’s favorite recipe. It is a tried and true recipe. The chicken always comes out moist and flavorful. All of the spices marry perfectly together to make boneless, skinless chicken the best! This chicken pairs well with saffron rice and steamed green beans.
This chicken was the best if I could give more than 5 stars I would, Thank You
Yum, I loved this! Chicken turned out great with amazing flavor.
This might be the best chicken breast I’ve ever had in my life. I served it with the Apricot Couscous and Greek yogurt lemon sauce. I love finding a new recipe to keep forever.
This was amazing! Two days later hubby asked to have it again. Fit in with my WW also.
Paired it with Moroccan chickpea stuffed acorn squash.
This recipe is a must try…easy, flavorful and healthy!
Jen, I love all your recipes, yours is my go to website. I want to make your Morrocan Chicken but wonder if I can use boneless chicken thighs instead of boneless chicken breasts. Would the cooking time be the same?
Thanks, Nancy
Hi Nancy, so glad you enjoy the recipes! Yes, you can use boneless thighs here. Cooking time may be just a touch longer, but keep an eye on them. Enjoy!
Can the chicken be marinaded overnight? Your recipes have gotten me out of my cooking slump! Thank you
Sure, Alice – and so glad you’re feeling inspired by the recipes! 😊
Hi, Jenn. Love your blog, but unfortunately, this recipe disappointed. We were sad. Just bland. Could’ve used a sauce. I had barely a lb. of chicken thighs so I cut back the spices by 1/2. Did not have cayenne. Used garlic powder instead of raw garlic. Browned and cooked in an iron skillet so it was tender but kinda flavorless. My bad, I think. I’ll keep trying other recipes. Thank you! Lisa in Indy
This is phenomenal. I marinated the thighs for 2 days and they were terrific. My husband ate 3 skewers – I have never seen him go so wild for chicken before!
Can this be marinated overnight vs 5-6 hours?
Yep – hope you enjoy!
This recipe was so delicious that my picky kids even wanted to eat it again. I didnt even need to marinate for more than an hour and still had a wonderful taste. I use this for gyros. Get some pita bread, yogurt sauce and this! So easy and delicious!