Grilled Moroccan Chicken Recipe
A bright, herb-forward Moroccan-style grilled chicken marinated in lemon, garlic, and warm spices.
Servings: 6 servings
Ingredients
- 4 Tbsp olive oil
- 4 Tbsp fresh lemon juice
- 3 garlic cloves minced in processor
- 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 stems removed if desired
- 1/2 bunch fresh cilantro stems removed if desired
- 4 skinless boneless chicken breasts each sliced in half lengthwise to make 8 thinner pieces
Instructions
- Add olive oil, lemon juice, garlic, ground coriander, ground cumin, sweet paprika, chili powder, salt, and black pepper to a food processor. Pulse 5–7 times to mince the garlic and begin combining the spices.
- Add the parsley and cilantro to the processor and pulse a few more times until the herbs are chopped but not pureed; the marinade should be chunky rather than completely smooth.
- Slice each chicken breast in half lengthwise to create 8 thinner pieces, then transfer the chicken to a large zip-top bag or bowl.
- Pour the herb-spice marinade over the chicken, seal the bag (or cover the bowl) and gently massage to coat all pieces evenly.
- Marinate in the refrigerator for at least 4 hours or overnight for best flavor.
- Preheat a grill or grill pan to medium heat. Grill the chicken pieces until cooked through and no longer pink in the center, about 3–6 minutes per side depending on thickness.
- Remove from the grill and let rest a few minutes before serving.
Equipment
- Food Processor
- large zip-top bag or bowl
- Grill or Grill Pan
- Knife
- Cutting Board
Notes
- Double the recipe and freeze half flat in a zip-top bag for quicker thawing.
- Marinate at least 4 hours for best flavor.
- Do not puree the herbs; pulse until chopped for better texture.
- Slicing breasts in half yields thinner, quicker-cooking pieces.