Grilled Moroccan Chicken Recipe
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
6 -8
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Course
Main Course
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Cuisine
Mediterranean
Grilled Moroccan Chicken Recipe
Description
The Grilled Moroccan Chicken combines a vibrant marinade made by pulsing garlic, coriander, cumin, paprika, chili powder, salt, and pepper with olive oil and lemon juice to form a flavorful base. Fresh parsley and cilantro are added chopped to maintain their texture, adding freshness to the marinade. Chicken breasts are sliced thinly to ensure even marination and quick grilling.
After coating the chicken thoroughly, it marinates for at least 4 hours or overnight, allowing the citrus and spices to tenderize and penetrate the meat. Grilling at medium heat cooks the chicken until just done, preserving juiciness and infusing smoky, grilled notes. The balance of spices delivers warmth without overwhelming heat.
The grilled chicken works well served alongside salads, rice, or flatbreads. Doubling and freezing the marinated chicken in portions allows for convenient, ready-to-grill meals later on. Defrosting in the refrigerator lets the chicken continue to absorb flavors as it thaws, making it practical for meal planning.
Ingredients
- 4 Tbsp olive oil
- 4 Tbsp lemon juice fresh
- 3 garlic cloves
- 1 tsp ground coriander
- 1/4 tsp cumin ground
- 1 tsp paprika sweet
- 1/8 tsp chili powder
- 1/2 Tbsp salt
- 1/2 tsp black pepper ground
- 1/2 parsley bunch, fresh
- 1/2 cilantro bunch fresh
- 4 chicken breast skinless, boneless
Instructions
- Put all ingredients into food processor except for the cilantro , parsley and chicken. Pulse the marinade 5-7 times times to mince the garlic.
- Next, add in cilantro and parsley and pulse it a few more times. Pulse until your cilantro and parsley look chopped (your chicken will look prettier if you don't puree it. Hey now, prettiness counts, especially when you're serving something for company).
- Slice the chicken in half lengthwise to make make 8 thinner chicken breast pieces. Transfer chicken breast into a large ziploc bag (or bowl).
- Pour marinade over chicken and smoosh/toss to evenly coat the chicken. Let it sit at least 4 hours or over night.
- Grill the chicken on medium heat just until cooked through.
Notes
- Doubling the marinade and chicken, then freezing half flat in a ziplock bag, allows quick meal prep with flavorful chicken ready for grilling later.
- Thaw frozen marinated chicken in the refrigerator; it will continue to marinate as it defrosts.
User Reviews
Overall Rating
4.9
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