Grilled Moroccan Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
2 hrs
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Total Time
2 hrs 20 mins
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Servings
4
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Course
Main Course
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Cuisine
Moroccan
Grilled Moroccan Chicken
Description
This recipe begins by tenderizing chicken breasts to ensure even cooking. The chicken is then marinated in a spice mixture containing fresh lemon juice, garlic, ginger, a combination of Moroccan-inspired spices including cumin, coriander, paprika, cinnamon, turmeric, and fresh cilantro. Salt and pepper balance the flavors. After marinating for at least two hours, the chicken is grilled over medium-high heat until it reaches an internal temperature indicating doneness, yielding a juicy and well-seasoned piece of chicken with a slightly smoky, spiced crust. Resting the chicken after grilling allows juices to redistribute. Garnishing with additional cilantro adds freshness. Although described for breasts, chicken thighs can also be used but require longer cooking time. The dish pairs well with Moroccan couscous or roasted vegetables.
Ingredients
- 4 (6 oz) chicken breast boneless, skinless
- 1/4 cup olive oil
- 2 Tbsp lemon juice fresh
- 1 Tbsp garlic 3 cloves, minced
- 1 Tbsp fresh ginger peeled and minced
- 1 1/2 tsp cumin ground
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp ground cinnamon
- 1/4 tsp Turmeric
- 1/3 cup cilantro plus more for serving, fresh, chopped
- salt freshly ground
- black pepper freshly ground
Instructions
- 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.
Notes
- Chicken thighs can substitute breasts; adjust grill time to about 6 minutes per side until 165°F internal temperature.
- Allow the chicken to rest 5 minutes after grilling to retain juices and improve texture.
- For a full meal, serve alongside Moroccan couscous with roasted vegetables.
User Reviews
Overall Rating
5
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