Grilled Moroccan Chicken

April 17, 2017

This post may contain affiliate links. Read our disclosure policy.

Grilled Moroccan Chicken has become one of my go-to chicken recipes! It’s bursting with so many bright, aromatic flavors and it’s one of the tastiest chicken recipes you’ll have ever tried! Just be sure to allow enough time to marinade so chicken can really soak up that flavor.

Grilled Moroccan Chicken on a dark plate with fresh parsley

Flavorful Moroccan Chicken

If you eat as much chicken (especially grilled chicken) as we do at my house, then you want all the grilled chicken breast recipes you can get your hands on, right? This Grilled Moroccan Chicken is one of my new favorite chicken recipes!

It is marinated for hours in a bright yet earthy marinade, and I love those sweet notes from the cinnamon and ginger. I’m thinking this one is so good you’ll likely add it to your dinner rotation!

The great thing about this easy grilled chicken is that you can put it in the marinade before you head to work in the morning, then when you get home from work it will be ready to throw on the grill.

So check mark delicious flavor, easy prep, perfectly convenient for weeknights, it’s a healthy choice, and it’s family approved. All around dinner win! Try it soon!

Pouring marinade over chicken breasts in a large resealable bag.

Moroccan Chicken Ingredients

  • Chicken breasts
  • Olive oil
  • Fresh lemon juice
  • Garlic
  • Fresh ginger
  • Spice (cumin, coriander, paprika, cinnamon and turmeric)
  • Fresh cilantro
  • Salt and pepper

How to Make Moroccan Chicken

  • Pound chicken until even, place in a large resealable bag.
  • Whisk olive oil, lemon, garlic and spices. Pour marinade over chicken.
  • Marinade in refrigerator 2 – 8 hours.
  • Preheat a grill over medium-high heat.
  • Grill chicken until cooked through, about 4 minutes per side.

Four boneless skinless chicken breasts cooking on grill.

How Long to Grill Chicken

Chicken breast grill times can vary depending on how thinly you pound the meat, but if you flatten them well you’ll only need to grill the chicken for around 4 minutes on each side (if grilling over medium-high heat).

To tell when the grilled chicken is cooked, pierce it with a fork to see if the juices run clear. You can also slice the thickest part of  the chicken breast open to check if it’s still pink in the middle (although that lets some of the juices escape, so avoid doing this if possible).

Can I Make This Chicken Without a Grill?

Yes, you can also make Moroccan chicken on the stove using a grill pan. Or you can bake the chicken breasts.

What to Serve With Moroccan Chicken

I served this with Moroccan Couscous with Roasted Vegetables and there couldn’t be a better combo! It made for such a fresh meal with so many exciting flavors — it was so good in fact that even my kids loved it.

Grilled Moroccan Chicken on a plate with salad

Tips for the Best Grilled Chicken

  • Chicken thighs can also be used in this recipe. Just increase the grill time to around 6 minutes per side.
  • Don’t shorten the marinating time — the marinade gives the chicken lots of flavor!
  • Use fresh lemon juice and fresh ginger for the best flavor.

More Grilled Chicken Recipes You’ll Love:

Grilled Moroccan Chicken
5 from 11 votes

Grilled Moroccan Chicken

This healthy chicken recipe has become one of my go-to dinners! It's boasting with so many bright, aromatic flavors and it's one of the tastiest chicken recipes you'll have ever tried! Just be sure to allow enough time to marinade so chicken can really soak up that flavor.
Servings: 4
Prep10 minutes
Cook10 minutes
Marinating2 hours
Ready in: 2 hours 20 minutes


  • 4 (6 oz) boneless skinless chicken breasts*
  • 1/4 cup olive oil
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp minced garlic (3 cloves)
  • 1 Tbsp peeled and minced fresh ginger
  • 1 1/2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1/2 tsp ground cinnamon
  • 1/4 tsp turmeric
  • 1/3 cup chopped fresh cilantro, plus more for serving
  • Salt and freshly ground black pepper


  • Pound thicker parts of a chicken breasts with the flat side of a meat mallet to even out their thickness. 
  • In a medium mixing bowl whisk together olive oil, lemon juice, garlic, ginger, cumin, coriander, paprika, cinnamon, turmeric and cilantro. Season with salt and pepper (about 3/4 - 1 tsp salt and 1/2 tsp pepper). 
  • Place chicken in a gallon size resealable bag. Pour marinade over chicken and seal bag while pressing out excess air. 
  • Rub marinade over chicken breasts (and make sure marinade goes between chicken breasts). Transfer to refrigerator and allow to marinate at least 2 hours and up to 8 hours.
  • Preheat a grill over medium-high heat to about 425 degrees. 
  • Grill chicken until center registers 165 degrees on an instant read thermometer, about 4 minutes per side for 6 oz chicken breasts. 
  • Transfer to plate then cover and keep warm and let rest about 5 minutes before serving. Sprinkle with cilantro and serve warm.


Nutrition Facts
Grilled Moroccan Chicken
Amount Per Serving
Calories 299 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Cholesterol 109mg36%
Sodium 201mg9%
Potassium 656mg19%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 37g74%
Vitamin A 424IU8%
Vitamin C 7mg8%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.


Leave a Comment

Rate this recipe

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  • jaja

    No cinnamon in used in this recipe normally ;) We dont usually mix it with cumin, but thanks for posting this!
    you can also use it with fish (sardines) or use a mix of parsley and cilantro instead of just cilantro

  • Scott C

    Made this last week. Absolutely amazing flavor – thanks for sharing this recipe. Can’t wait to make it again.

  • Kay Pea

    For anyone wondering, the marinated chicken can be frozen and cooked later! I marinated this chicken about 2-3 weeks ago when chicken breasts went on sale, and then popped them in the freezer for later. Defrosted and made this today for my low-carb meal prep. I’m not the best at grilling, but the marinade was very forgiving and my chicken stayed moist. Next time I catch a sale on chicken breasts, I’m tripling the recipe for batch freezing.

    Thanks for sharing!

  • Michelle

    Very flavorful and easy to make. I pan fried my chicken cutlets and served them with brussel sprouts, and I thought it was great!

  • Pat Horne

    I generally come up with my own recipes, but wanted to expand my and my family’s palate a bit and started looking around for something to try …

    And wow, am I happy I did. This is so simple and easy, but the flavor is exceptional. Here in my family I like it the most, but that’s ok – more leftovers for me =) I’ll certainly be checking out your other creations.


  • Heena Patel

    One of the best marinades i’ve ever come across, i’ve made it twice in two weeks already. I don’t own a grill so instead I pan cooked chicken chunks then stirred in couscous and cavelo nero. Perfection.

  • Margaret

    I made this with a bone in chicken breast and roasted in a cast iron skillet and served with roasted vegetables. It was DELICIOUS!! For an optional dipping sauce I took the pan drippings and some sriracha and mixed it up and it was a great complimen. Thanks for this recipe, I’m sure it will become a regular!