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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I made the chicken and the couscous salad and they both came out perfectly. My husband aid he would have been thrilled to get this meal at a restaurant. I can’t believe how easy the couscous was to make. Thanks Jen.
This recipe is just another reason why when I’m looking for dinner ideas, your website is the first, and usually the only, site I visit. Thank you!
Best. Chicken. Ever. I took this recipe to a BBQ at a friends house, it disappeared almost immediately, huge hit with everyone (even the kids!). I make it for myself at least once a week, prep it before work and its good to go on the grill by the time I’m home.
Question, any ideas/recommendations on modifying this marinade for use with beef? Or is this intended primarily for poultry?
Glad you enjoyed it, Mike. I think it’d work well with beef, no adjustments needed. Please lmk how it turns out if you try it!
LOVE your recipes. Looking to make the Moroccan chicken and pair with the apricot couscous for a luncheon. Can the chicken be served sliced, and at room temperature and/or chilled? I don’t want to be grilling with guests. Thanks!
Hi Chriss, You can definitely make the chicken ahead and slice it. I’d serve it at room temperature. You might want to make extra apricot dressing for drizzling over the chicken, as it won’t be quite as moist as it is fresh off the grill.
Jenn, You’re the best! I will do that. I made the apricot couscous today- I was just so eager to try. It’s amazing as are all of your recipes I have made. SO glad I found you. Chriss
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Chicken is amazing! I grilled ahead of time and served it sliced on a big platter with the “Warm couscous salad with apricot vinaigrette” underneath. I did make extra apricot dressing to drizzle as Jenn suggested over chicken. Also added some extra scallions and almonds on top for garnish. Rave reviews from the ladies at my luncheon. It’s a winner no matter how you serve!!
Hi! I was wondering if a grill pan would work as a substitute instead of a grill in this recipe?
Sure! Hope you enjoy. 🙂
Hi, Jenn! Thanks so much for the delicious recipe! I made the Moroccan chicken with the apricot vinaigrette couscous, and it was a hit with my boyfriend. I made the late summer plum cake too, and it was so yummy with vanilla ice cream, he almost ate the whole cake. The detailed instructions and pictures are especially helpful! I bought your cookbook and can’t wait to try your other recipes.
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Absolutely delicious! Loved by my kids aged 3 to 9 years. I will definitely make it again with double the amount.
Question regarding paprika, what type/brand do you use? I understand there are several varieties….I have a well known spice brand label in the cupboard, should I be trying something better? I’d appreciate your opinion, thank you.
Hi Mary, I just use McCormick’s brand paprika which is what my store carries. (You don’t need smoked or hot paprika for this.) Hope that clarifies!
I made this yesterday and it was wonderful!! I let the chicken marinade for 6 hrs and can only imagine the additional flavor that it would have had , had I gone the full 24 hrs as some readers suggested. Per your recommendation, I served it with the warm couscous salad with apricot vinaigrette. The salad, on its own was a bit too sweet but when pared with the chicken ….
What can I say, yet another winner! Thank-you.
I made this for dinner guests. I marinated the chicken breasts for 24 hours. It was absolutely delicious! It was moist, had a great flavor and everyone went back for seconds. I will be making this again. Thanks for a great recipe.
I made this tonight and boy was it delicious! My 16 year old picky eater even loved it. I accidentally dumped a bunch of sugar in, and despite trying to retrieve it out, I’m sure I ended up with much more than called for. The sweetness was really nice though and I’d probably do it on purpose next time!
Hi. I’m marinading these tonight for tomorrow. How do you think these would work on skewers as shish kabobs? Same result? Thanks for your advise in advance.
Hi Colleen, It will be great. Enjoy!