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
Grilled Moroccan chicken with warm spices—easy enough for a weeknight, special enough for guests.
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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Hello from Greece!
What an amazing recipe, easy to make and with a super delicious result!
It leaves the chicken so so tender with excellent taste and smell.
I used my oven’s grill indication and turned out EXQUISITE!
Thank you!
Lena Charitou!.- x
Another hit! Paired with the suggested warm couscous salad. Everyone enjoyed (even the picky eaters). So easy to prepare ahead and pull it together for dinner.
Another culinary victory! I made the Grilled Moroccan Chicken with the recommended Warm Couscous Salad with Apricot Vinaigrette for me and Mom for our Easter Sunday dinner. Mmm mmm good. We’ve added it to our list of favourite recipes.
I recently travelled to Morocco and brought back some ras el hanout. Would the measurement equal all the spices you use or do you think I would need to adjust downward?
Yep I think the measurement would be equal – I’d love to know how it turns out!
I loved this with chicken. Has anyone tried it with salmon?
Delicious! Didn’t have time to marinate more than 10 minute but still turned out great. I broiled as we ran out of propane and was still tasty. Definitely will make it again on the grill!
We made this using a whole chicken on the rotisserie on the Kamado Joe grill and served it with the Middle Eastern Chopped Salad from the book. So flavorful and delicious! Thanks for the recipe, Jen!
Can this be cooked in the oven?
Hi Fern, For indoor cooking, I’d use a grill pan on the stove as opposed to the oven. Heat it over medium-high heat until hot. Add the marinated chicken breasts and cook for 2 to 3 minutes on the first side without touching, until the chicken develops nice grill marks. Using tongs, flip the chicken over and cook 2 to 3 minutes more, or until cooked through. Hope you enjoy!
I ADORE this recipe on the grill. Do you think it would work in the oven?
…I meant to rate this wonderful recipe FIVE STARS (…’cuz it truly is!!!)
Oh my – this chicken is a flavor explosion! I used skinless & boneless chicken thighs and baked the chicken in the oven because I don’t have a grill. This recipe will definitely make its way into my rotation; it’s so delicious, aromatic, and a bit different. I paired it with the Cilantro Lime Rice, also on this site. It was a fantastic dinner — one that I will definitely make again. Thanks Jenn!