Grilled Chicken Moroccan Style
Transport your taste buds to the vibrant streets of Morocco with this Grilled Chicken Moroccan Style recipe, a flavorful fusion of bold spices and smoky char-grilled perfection. Bone-in, skinless chicken thighs are marinated in a fragrant blend of olive oil, lemon juice, garlic, cumin, coriander, paprika, cinnamon, and ginger, with a touch of optional cayenne for a spicy kick. After soaking in this aromatic marinade, the chicken is grilled to juicy perfection, boasting a beautifully caramelized exterior and tender interior. Garnished with fresh cilantro and served with creamy yogurt, this dish pairs wonderfully with couscous, crisp salads, or charred vegetables. Perfect for weeknight dinners or weekend barbecues, this recipe brings the warmth and richness of Moroccan cuisine straight to your table.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skinless)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic cloves (minced)
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1.5 teaspoons paprika
- 0.5 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 0.25 teaspoons cayenne pepper (optional)
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 1 cup plain yogurt (optional, for serving)
Instructions
In a medium-sized bowl, whisk together olive oil, lemon juice, minced garlic, ground cumin, ground coriander, paprika, ground cinnamon, ground ginger, cayenne pepper (if using), salt, and black pepper to create the marinade.
Place the chicken thighs in a large zip-top bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are well-coated.
Seal the bag (or cover the dish with plastic wrap) and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to penetrate the chicken.
Preheat your grill to medium-high heat (around 375–400°F). Lightly oil the grates to prevent sticking.
Remove the marinated chicken thighs from the refrigerator and allow them to come to room temperature for about 15 minutes before grilling.
Place the chicken thighs on the grill and cook for 8–10 minutes per side, or until the internal temperature reaches 165°F (use a meat thermometer for accuracy).
Once cooked, remove the chicken from the grill and let it rest for 5 minutes to allow the juices to redistribute.
Garnish with freshly chopped cilantro and serve alongside plain yogurt (if desired) and your favorite side dishes, such as couscous, a fresh green salad, or grilled vegetables.
Nutrition Facts
Calories |
1857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.7 g | 148% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 588 mg | 196% | |
| Sodium | 2977 mg | 129% | |
| Total Carbohydrate | 24.6 g | 9% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 12.6 g | ||
| Protein | 168.2 g | 336% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 489 mg | 38% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2113 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
