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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A definite winner! Hands down an easy yet flavorful chicken. Loved the flavors (even at only 2 hrs marinade)….we were pleased.
Will definitely make again!
Oh my gosh!!!! This is the BEST chicken dish I’ve ever had. My husband and I were literally jumping up on our seats because of the burst of flavors!!! Thank you so much for this recipe!!
It tasted like a dish from restaurant!! I wish I could give it more than 5 stars. Thank you!!!!
I made this Moroccan Chicken for my family and it has become a regular on our dinner menu. So much flavor and so easy to make. I shared this recipe with my sister in law and at our family get together we decided to serve the chicken on pita bread with thinly sliced red onions, cucumbers and grape tomatoes. It was so good!
Delicious! We did with chicken thighs on the grill. Loved it. I had seen a similar recipe spice-wise that called for the chicken to be sauteed with sour cream and evaporated milk. I was going to try doing in pan and finishing with coconut milk perhaps next time, to create a little yummy sauce for rice. Thoughts?
Glad you enjoyed it! And what you suggested sounds like a nice twist on it. I’d love to hear how it turns out if you try it!
Excellent! Used skinless boneless thighs because we prefer them. Served with grilled peppers and onions and grilled naan. This will part of the regular rotation as long as grilling season lasts.
Best chicken recipe ever! Made it 3 times already and we loved it. Served it with baked potato or basmati rice (Jenn, thanks to you I finally learned how to cook Basmati rise). I also made a salad with your Homemade Buttermilk Ranch Dressing (no more store bought dressings for me!).
This recipe has become a twice a month recipe for me. My whole family loves this always-moist, flavorful chicken. I serve it with mujadara as a side. When my husband ate this for the first time he declared that I was to only make this kind of chicken from here on out. Thanks so much for this delicious recipe!
Absolutely delicious! I served this for a family supper to rave reviews. Such a wonderful blend of warm spices.
This was fabulous! I live in an apartment and cannot have a grill so I used a panini press to cook the chicken. Pounding the breasts ensured even cooking and seemed to “stretch” two breasts to be enough for 3 adults (with other sides). Marinated the chicken all afternoon and it was tender, juicy and so flavorful. Wow! Will be in my regular rotation!
Love this one. One of my favourites on the site.