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This grilled Moroccan chicken is bursting with the warmth of North African spices while staying mild enough for everyone at the table. The marinade infuses every bite with depth and aroma, making it a go to for easy weeknight meals or casual gatherings. It pairs beautifully with fluffy couscous or fresh salads, and clean up is effortless thanks to its simple preparation.
I have been making this recipe for years and it never fails to impress my guests. The aroma while grilling instantly reminds me of summer evenings shared with friends in the garden.
Ingredients
- Boneless skinless chicken breasts or tenderloins: provide a lean protein base that absorbs the spice blend beautifully
- Extra virgin olive oil: keeps the chicken moist and carries the flavor while helping achieve a lovely char on the grill
- Salt: seasons the meat throughout while sugar adds balance and helps caramelization
- Fresh garlic: offers a bold aromatic punch that enhances the spices
- Paprika ground cumin and ground coriander: form the backbone of the warm flavor profile
- Ground ginger ground turmeric and ground cinnamon: add complexity and subtle sweetness
- Cayenne pepper: provides a gentle heat without overpowering the dish
Step-by-Step Instructions
- Pound the Chicken:
- Place chicken breasts between sheets of plastic wrap and pound gently until about half an inch thick for even cooking and tenderness
- Make the Marinade:
- In a bowl or resealable bag combine olive oil spices salt garlic and sugar then mix or massage until well blended
- Marinate the Chicken:
- Add chicken to the marinade ensuring each piece is coated then refrigerate for a minimum of five hours or overnight for best flavor
- Grill the Chicken:
- Preheat grill to high heat then cook chicken for a few minutes per side until fully cooked and lightly charred with an internal temperature of 165 degrees Fahrenheit
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My favorite part of this recipe is how the cinnamon and turmeric mingle with the smokiness from the grill. The first time I made it my children kept asking for more before it even reached the table because of the incredible smell.
Storage Tips
Store leftover chicken in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the oven to keep it moist.
Ingredient Substitutions
Chicken thighs can be used instead of breasts for a juicier texture. For a milder taste omit the cayenne or swap with smoked paprika for a different depth.
Serving Suggestions
Serve with couscous salad roasted vegetables or flatbread. A dollop of yogurt sauce adds creaminess and balances the spices.
Cultural Context
This recipe draws inspiration from ras el hanout a Moroccan spice mix traditionally made from a secret blend of many spices. Each family or spice shop may have its own unique version making it deeply personal and regional.
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Frequently Asked Questions About Recipes
- → What cut of chicken works best?
Boneless, skinless chicken breasts or tenderloins work best, as they cook quickly and absorb the marinade well.
- → How long should I marinate the chicken?
At least 5 hours is recommended, but overnight marinating will yield the deepest flavor.
- → Can I cook this without a grill?
Yes, you can use a grill pan or cast-iron skillet over high heat for similar results.
- → What sides pair well with this dish?
It pairs beautifully with couscous, roasted vegetables, or a fresh salad with citrus dressing.
- → How do I know the chicken is fully cooked?
The internal temperature should reach 165°F, and the juices should run clear when sliced.
- → Can I freeze the marinated chicken?
Yes, freeze it in the marinade for up to 2 months, then thaw in the fridge before grilling.