Grilled Moroccan Chicken

Published April 17, 2017. Updated March 14, 2019

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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.

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Grilled Moroccan Chicken
5 from 19 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



  • 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.


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  • Lucy

    Thank you so much we’ve made this several times now along with your cous cous recipe and it’s just soooo good !!! Guests have loved it too

  • Brandon

    This was delicious. The only change I made was to brine the chicken breast before marinating. I’ll be making this again!

  • Anita

    Really amazing flavour. I found the chicken breasts dry so would use thighs next time. Definitely a keeper

  • Emily

    Absolutely delicious! Served with mashed potatoes and roasted broccoli.

  • Michele D

    Made this for dinner last night and it was delicious. The chicken was so moist and flavorful. I omitted the cilantro since I don’t care for the taste, and added a coriander lime seasoning I had on hand. Turned out so wonderful. Even my husband approved. Served with a side of warm pearl couscous salad. A keeper! Nice to find something different for grilled chicken.

  • Alan Oliver

    This recipe though simple had an earthy complexity to it! I really love tangine chicken however I was craving a Moroccan grilled chicken of sorts and this recipe satisfied that craving along wit the rest of the family. Awesome that you for sharing Jaclyn!

  • Shannon West

    This was excellent! It smelled so good and was delicious!

    I had to make one small change for dietary reasons of not having any oil, but it still worked great. I am putting this in top rotation in my recipes and can’t wait until I make it again!