Name: Grilled Moroccan Chicken Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Moroccan
Ingredients: 1 1/2 pounds boneless, skinless chicken thighs or breasts; 3 tablespoons olive oil; 2 tablespoons fresh lemon juice; 3 cloves garlic, minced; 2 teaspoons ground cumin; 2 teaspoons smoked paprika; 1 teaspoon ground coriander; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon cayenne pepper (optional); 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons chopped fresh cilantro or parsley; lemon wedges for serving

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If you’re looking for a showstopping dinner that’s bursting with flavor and warmth, Grilled Moroccan Chicken is always my first pick! This dish layers juicy, perfectly charred chicken with the sun-kissed spices of North Africa—think cumin, coriander, cinnamon, and smoked paprika. The result is a meal that’s aromatic, succulent, and just the right amount of zesty, finished with a sprinkle of fresh herbs and a squeeze of lemon. Whether you’re planning a summer cookout or just want to spice up a weeknight dinner, this recipe will take you on a little taste adventure with almost no fuss.

Grilled Moroccan Chicken Recipe - Recipe Image

Ingredients You’ll Need

The magic behind Grilled Moroccan Chicken is in its handful of well-chosen ingredients. Each one has a purpose, bringing fragrance, color, juiciness, or that little unexpected pop of flavor that keeps you coming back for more.

Chicken (1 1/2 pounds boneless, skinless thighs or breasts): Thighs are extra juicy, but breasts work beautifully if you prefer a leaner cut.
Olive oil (3 tablespoons): Gives moisture, ensures a gorgeous sear, and carries all those vibrant spices deep into the chicken.
Fresh lemon juice (2 tablespoons): Adds brightness and tenderizes the chicken so it’s meltingly soft.
Garlic (3 cloves, minced): Bold, aromatic, and essential for that savory backbone.
Ground cumin (2 teaspoons): Earthy warmth that’s distinctly Moroccan and so cozy.
Smoked paprika (2 teaspoons): Lends a smoky, sun-dried pepper flavor and a pop of vibrant red.
Ground coriander (1 teaspoon): Gives the marinade a subtle citrusy note.
Ground cinnamon (1 teaspoon): A little goes a long way for sweet, mysterious depth.
Ground ginger (1/2 teaspoon): Adds gentle heat and zing—fresh, lively, and uplifting.
Cayenne pepper (1/4 teaspoon, optional): For a subtle, lingering kick—totally adjustable to your taste.
Salt (1 teaspoon): Essential for balancing the spices and drawing out moisture.
Black pepper (1/2 teaspoon): Rounds everything out, adding a little bite.
Chopped fresh cilantro or parsley (2 tablespoons): For a verdant, fresh finish—either herb works wonders.
Lemon wedges (for serving): A squeeze just before eating lifts all the flavors and adds sparkle.

How to Make Grilled Moroccan Chicken

Step 1: Marinate the Chicken

Whisk together the olive oil, lemon juice, garlic, cumin, smoked paprika, coriander, cinnamon, ginger, cayenne (if using), salt, and black pepper in a large bowl. Add the chicken, making sure every piece is generously coated in this golden, fragrant marinade. Cover and let it rest in the refrigerator for at least 30 minutes—though if you have the time, letting it sit up to 8 hours makes the spices really soak in and tenderize the meat.

Step 2: Preheat the Grill

Heat up your grill or grill pan to medium-high. You want those grates nice and hot, so the chicken can char swiftly and lock in its juices. If you’re using a grill pan, brush or spray a bit of oil to prevent sticking and to encourage the prettiest grill marks.

Step 3: Grill to Perfection

Remove the chicken from the marinade, shaking off any excess. Place each piece on the grill, listening for that satisfying sizzle. Grill for about 5 to 7 minutes per side, flipping once, until the outside is deeply golden and the inside is cooked through. The aroma should be absolutely irresistible at this point! If you’re ever unsure, check that the thickest part reaches 165°F.

Step 4: Rest, Garnish, and Serve

Transfer the grilled chicken to a plate and let it rest for a few minutes so it stays juicy. Scatter with a generous handful of chopped cilantro or parsley, then serve right away with lemon wedges for squeezing at the table. Each bite should be smoky, citrusy, and packed with layered Moroccan spice.

How to Serve Grilled Moroccan Chicken

Garnishes

A generous shower of fresh herbs like cilantro or parsley is classic and keeps everything lively. A wedge of lemon on the side is not just decorative—it’s essential for that last burst of brightness. If you want to add an extra flourish, a drizzle of fruity olive oil or a sprinkle of toasted sesame seeds works beautifully too.

Side Dishes

Grilled Moroccan Chicken is deliciously versatile and pairs well with so many sides. I love serving it over a fluffy bed of couscous or herby rice, with grilled vegetables or a crisp salad alongside. Try it with warm pita or flatbread to soak up all those juices. Roasted sweet potatoes or a simple tomato cucumber salad will round out the meal with color and crunch.

Creative Ways to Present

For a lively family-style meal, slice the chicken and arrange it over a platter of greens, dotted with olives, preserved lemons, and feta. Roll pieces into a wrap with yogurt sauce and fresh veggies for a street-food-style treat. Or, dice the chicken and serve it in bowls layered with rice, pickled onions, and a dollop of hummus for a Moroccan-inspired bowl.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to three days. The flavors actually intensify overnight, making it a tasty addition to salads, wraps, or rice dishes all week long.

Freezing

To freeze Grilled Moroccan Chicken, let it cool completely first. Arrange the pieces in a single layer on a tray, freeze until firm, then transfer to a zip-top bag or airtight container. Label and freeze for up to two months. This way, you can take out exactly what you need for a quick dinner or packed lunch!

Reheating

For best results, reheat in a skillet or oven at a moderate temperature until warmed through—this helps preserve all the flavor and keeps the chicken juicy. The microwave works in a pinch, but use a lower power and don’t overdo it to avoid drying out. A squeeze of fresh lemon after reheating brings everything back to life.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Both chicken breasts and thighs work well for Grilled Moroccan Chicken. Thighs stay a bit juicier, but breasts will be wonderfully tender if you don’t overcook them and marinate thoroughly.

Is it possible to make this without a grill?

Yes, a grill pan or even a heavy skillet on the stovetop works just fine. You’ll still get those signature flavors and a lovely char, especially if you cook in batches to avoid crowding the pan.

How spicy is Grilled Moroccan Chicken?

The recipe provides a gentle warmth from spices and just a touch of heat from cayenne pepper. If you want it bolder, simply increase the cayenne, or leave it out for a completely mild version.

Can I marinate the chicken overnight?

Marinating overnight is a great way to infuse maximum flavor and tenderness. Just be sure not to go more than 8 hours, especially with chicken breasts, as the acid can eventually begin to change the texture.

What’s the best way to keep chicken juicy on the grill?

The key is not to overcook and to let the grilled chicken rest before slicing. Using a meat thermometer helps, and the marinating process locks in moisture, ensuring every bite of Grilled Moroccan Chicken is succulent.

Final Thoughts

There’s something truly magical about the mingling of spices and citrus on a hot grill. If you haven’t tried Grilled Moroccan Chicken yet, I can’t recommend it enough—your kitchen (and your tastebuds) will thank you! Give this recipe a go the next time you want to impress, and don’t forget to share your creations with those you love.

Grilled Moroccan Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 16 reviews

Author: Emma
Total Time: 25 minutes (plus marinating time)
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Grilled Moroccan Chicken recipe is a flavorful and aromatic dish that brings the exotic tastes of Morocco to your table. Tender chicken marinated in a blend of spices, grilled to perfection, and served with fresh herbs and lemon wedges.

Ingredients

Scale

Marinade:

1 1/2 pounds boneless, skinless chicken thighs or breasts
3 tablespoons olive oil
2 tablespoons fresh lemon juice
3 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper (optional)
1 teaspoon salt
1/2 teaspoon black pepper

Additional:

2 tablespoons chopped fresh cilantro or parsley
lemon wedges for serving

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Instructions

Prepare the Marinade: In a large bowl, whisk together olive oil, lemon juice, minced garlic, cumin, smoked paprika, coriander, cinnamon, ginger, cayenne pepper, salt, and black pepper.
Marinate the Chicken: Add the chicken to the marinade, coat evenly, cover, and refrigerate for at least 30 minutes.
Grill the Chicken: Preheat grill to medium-high heat. Grill chicken for 5-7 minutes per side until cooked through.
Rest and Serve: Let the chicken rest, sprinkle with cilantro or parsley, and serve with lemon wedges.