Grilled Moroccan Chicken Recipe

4.93 from 28 votes
110 comments

A plate of grilled Moroccan chicken

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Moroccan chicken is tender, succulent, and full of exotic flavor. It’s an easy recipe that can be prepped in advance, making it the perfect dish for company.

This is yet another great recipe from the same gal (my cousin Alla from WA) who shared her tzatziki sauce recipe with us. Alla invited us over for dinner while we were visiting Seattle this past weekend and she served this chicken. We were mighty impressed.

By the way, that tzatziki sauce brings this chicken to a whole new level, so 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!).

If you want to bake this chicken, one of my readers shared that she baked at 375F for 35 minutes (covered) and for another 5 minutes uncovered and it worked well.

Ingredients for Moroccan Chicken:

4 Tbsp olive oil

4 Tbsp fresh lemon juice

3 garlic cloves

1 tsp ground coriander

1/4 tsp ground cumin

1 tsp sweet paprika

1/8 tsp chili powder

1/2 Tbsp salt
1/2 tsp ground black pepper
1/2 bunch fresh parsley
1/2 bunch fresh cilantro

4 skinless boneless chicken breasts (1 1/2 lbs)

Moroccan Chicken Recipe

How to Make Grilled Moroccan Chicken:

1. Put all ingredients into food processor except for the cilantro, parsley and chicken. Pulse the marinade 5-7 times times to mince the garlic.

2. 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).

3. Slice the chicken in half lengthwise to make make 8 thinner chicken breast pieces. (I added a picture, just incase someone’s like, “what’s lengthwise?” and then proceeded to cut it in half down the middle :-O). Transfer chicken breast into a large ziploc bag (or bowl).

4. Pour marinade over chicken and smoosh/toss-it-in-the-air-like-you-just-don’t-care, to evenly coat the chicken. Let it sit at least 4 hours or over night.

5. Grill the chicken on medium heat just until cooked through. Note: If you want to bake this chicken, one of my readers shared that she baked at 375F for 35 minutes (covered) and for another 5 minutes uncovered and it worked well.

6. Make the tzatziki sauce (Seriously. Please!) and keep in mind the tzatziki sauce is best if made at least an hour in advance, preferable refrigerated overnight).

Another great tip from my Cousin Alla: Double this recipe and divide it in half. Grill one portion and place the other half in a large gallon-sized ziplock bag. Remove excess air from the bag, then lay it flat in the freezer for another night (note: it defrosts quicker when you freeze it flat vs bunched together).

When you decide to grill the marinaded chicken just transfer from the freezer to the fridge and it will marinade as it defrosts. Don’t you love shortcuts?

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.