Moroccan chicken is a simple recipe that can be prepared in advance, making it the ideal dish for company. It is tender, succulent, and full of exotic flavor.
While we were in Seattle this past weekend, Alla, my cousin from Washington, invited us over for dinner and served this chicken. We were very impressed, and this is yet another fantastic recipe from the same gal who shared her tzatziki sauce recipe with us.
By the way, if you’re making the grilled Moroccan chicken, go ahead and stock up for the tzatziki recipe (you’ll thank me later; it’s Nice!). It elevates this chicken to a whole new level.
If you want to bake this chicken, one of my readers reported that she did so successfully by baking it at 375F for 35 minutes (covered) and for an additional 5 minutes (uncovered).
Moroccan | Chicken Kebabs | Grilled Chicken Recipe | LiL Charro
Grilled Moroccan Chicken 🔗
This healthy chicken recipe has become one of my go-to dinners! It’s boasting with so many bright, aromatic flavors and it’s one of the tastiest chicken recipes you’ll have ever tried! Just be sure to allow enough time to marinade so chicken can really soak up that flavor.
Prep: 10min
Total: 140min
Serving Size: 1 serving
Nutrition Facts: calories 299 kcal, Carbohydrate 3 g, Protein 37 g, Fat 15 g, Saturated Fat 2 g, Cholesterol 109 mg, Sodium 201 mg, Fiber 1 g, Sugar 1 g, servingSize 1 serving
Ingredients:
- 4 (6 oz) boneless skinless chicken breasts*
- 1/4 cup olive oil
- 2 Tbsp fresh lemon juice
- 1 Tbsp minced garlic ((3 cloves))
- 1 Tbsp peeled and minced fresh ginger
- 1 1/2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp ground cinnamon
- 1/4 tsp turmeric
- 1/3 cup chopped fresh cilantro, (plus more for serving)
- Salt and freshly ground black pepper
Instruction:
- Pound thicker parts of a chicken breasts with the flat side of a meat mallet to even out their thickness.
- In a medium mixing bowl whisk together olive oil, lemon juice, garlic, ginger, cumin, coriander, paprika, cinnamon, turmeric and cilantro. Season with salt and pepper (about 3/4 – 1 tsp salt and 1/2 tsp pepper).
- Place chicken in a gallon size resealable bag. Pour marinade over chicken and seal bag while pressing out excess air.
- Rub marinade over chicken breasts (and make sure marinade goes between chicken breasts). Transfer to refrigerator and allow to marinate at least 2 hours and up to 8 hours.
- Preheat a grill over medium-high heat to about 425 degrees.
- Grill chicken until center registers 165 degrees on an instant read thermometer, about 4 minutes per side for 6 oz chicken breasts.
- Transfer to plate then cover and keep warm and let rest about 5 minutes before serving. Sprinkle with cilantro and serve warm.
FAQ
How long does it take to grill chicken breasts?
Time: 5 to 6 minutes per side. Temperature: medium-high (400 °F). Best technique: Cook over direct heat until 165 °F. Boneless, skinless chicken breasts.
How to cook chicken on gas grill?
Lightly grease the grill surface and add the chicken. Close the lid and cook for 8 minutes, or until the bottoms are browned and have sear marks. Rotate the chicken, close the lid, lower the heat to medium, and cook for an additional 7 to 10 minutes, or until the internal temperature reaches 165° F.
How long do you grill boneless chicken breast?
There should be no more than five minutes left before flipping to cook the other side of boneless, skinless breasts that have been pounded to 3/4-inch thickness and cooked on high heat for 10 to 12 minutes.