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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It was this recipe that got us hooked on to Once Upon a Chef. My hubby and I had gone to a boujee restaurant where he had a moroccan chicken dish. Wanting to make our own moroccan dishes we came across this one while surfing the net. Absolutely loved this. Amazing flavours, so delicious!!
Everyone who has had thischicken ask for the recipe. I cook it with grilled pineapples. It looks complicated but is very easy!
Nice recipe. I didn’t pound my chicken so it took longer to cook and I cooked it in the oven. 400 degrees for about 30-40 minutes and then moved it to the top rack of the oven and broiled for 5 minutes. Makes great sandwich meat as well.
This is one of my go-to recipes. If I think of it last minute it still tastes great without marinating it. I typically don’t pound the chicken; I cut it in half along the thickness. In the winter I broil it. It’s also very flavorful when using chicken thighs. I serve it with sour cream or full fat plain Greek yogurt.
This recipe called for spices I don’t normally use. However, once we tried this recipe on the grill last summer it has become one of our favorites.
I love all the spices in this recipe. It gives the chicken so much flavor and also gives it that Morrocan flavor I’m looking for. All the spices go well together and the recipe is so simple. A definitely win-win.
I have made this recipe numerous times with chicken but used the marinade for pork tenderloin tonight. Equally as good! Served it with the Warm Couscous Salad with Apricot Vinaigrette. Yum, yum.
Delicious. I didn’t have enough time to marinade it as long as mentioned (3.5hrs) but it turned out fabulous. My whole family enjoyed it and would like me to make it again. Thanks for the recipe, will definitely be making it again and highly recommend anyone to try it.
Hi, I would love to try this recipe, but I only face chicken drumsticks. Can this work and how long do I need to grill if I use the legs instead of chicken breasts? Thanks. I love your recipes and they always turn out delicious.
Hi JC, Chicken drumsticks will definitely work. I’d follow the grilling instructions from this recipe.
Eating home during these days, we are always looking for different recipes to try. This was so quick and easy to make with really nice flavors. I marinated the chicken the night before and used a grill pan. A bit smokey but turned out delicious. Will be making again soon.
Jenn – my mom has been making your recipes for as long as I can remember while I lived at home. I moved out and hosted my parents for dinner for the first time and I knew that if I wanted to impress my mom I had to make an all-Jenn menu. I made this chicken, the cous cous salad, and your grilled asparagus salad with lemon and feta. It was such a hit! Everyone LOVED the meal and it certainly impressed. My family truly cannot thank you enough for your recipes, you are the absolute best there is!
How nice, Cori — I’m sure your parents LOVED coming to your place for a meal prepared by completely by you!!