Moroccan Grilled Chicken

Natalie Perry — Thu, 07 Aug 2014 11:00:43 +0000

I have a knack for combining flavors, and this recipe is a perfect example of “more than the sum of its parts”. Seemingly simple ingredients, this easy Moroccan chicken recipe will wow you with its ease and punch of flavor.

Sometimes condiments steal the show, and that might be the case here. Please don’t skip the garlic sauce! It’s bold and compliments the chicken so well!

You will love this Moroccan Chicken Recipe

Yes. Just a handful of ingredients! Pop this chicken in a quick marinade (or even the night before) and toss it on the grill when you’re ready to eat. It’s so easy!

I recommend using bone-in chicken (any kind), but you could use this marinade on boneless chicken pieces as well.

Moroccan Grilled Chicken ingredients

Bone-in chicken pieces (drumsticks, thighs, breasts)
Garlic cloves
Chives or flat-leaf parsley
Ground cumin
Paprika
Crushed red pepper flakes
Heat-safe oil (like coconut or avocado)
Salt
Mayonnaise
Olive oil (for the garlic sauce)

How to make Moroccan Chicken and Garlic Sauce

To prepare the chicken, place chicken pieces in a large bowl and add garlic, chives, cumin, paprika, pepper flakes, oil, and 1 teaspoon of salt. Toss it around until mixture is combined. Allow it to marinate, chilled, for at least 2 hours or up to 24 hours.
Preheat BBQ grill or grill pan to medium-high heat. Grill chicken until cooked through, turning every few minutes. Cooking time varies depending on the cut of chicken.
Serve chicken with garlic sauce.

How to make garlic sauce for chicken

Use a microplane grater and grate the garlic into a small bowl and mix the salt into it to form a paste.
Whisk in the yogurt gradually (very gradually) until mixture is emulsified.

Grilled Moroccan Chicken Recipe variations

Try adding some extra crushed red pepper flakes or cayenne to the marinade mixture to add some heat.

Use smoked paprika for an extra smoky flavor in the marinade.

Change up the type of chicken! Try using the marinade in some boneless, skinless chicken breasts or thighs.

Serving Grilled Moroccan Chicken

My favorite way to serve this was with some Instant Pot Coconut Rice or ginger rice and a batch of Quick Marinated Cucumbers. Seriously so so good.

Here are a few other suggestions:

Moroccan Roasted Carrots

Cabbage Slaw with Cucumber Yogurt Dressing

Wild Rice Cold Salad

Magical Sauteed Fresh Green Beans

How to store Chicken and Garlic Sauce

If you happen to have leftovers, store them separately in lidded containers in the refrigerator. Use the chicken with in 4-5 days and the garlic sauce within a week.

More Grilled Chicken Recipes

Paleo Thai Grilled Chicken and "Peanut" Sauce

Puerto Rican Marinated Chicken

Grilled Jerk Chicken

Grilled Herb Chicken with Caramelized Onions

Perfect, Versatile Lemon Chicken

Grilled Malibu Chicken

Check out all of my best grilled chicken recipes on this post: My Best Grilled Chicken Recipes

Moroccan Grilled Chicken FAQs

Does Moroccan chicken have nuts?

No, this recipe does not contain nuts.

What is the secret to moist chicken?

I have found that a lot of things contribute to moist chicken, like acidic marinades and searing, but the biggest impact will be cooking the chicken properly. Overcooked chicken will ALWAYS be dry, regardless of the marinade you use.

Cook the chicken until just cooked and the juices run clear. There should be a little give when you press into it with a pair of tongs or your finger. If it’s completely firm, chances are that it’s overcooked.

Grilled Moroccan Chicken Recipe

Yield: Serves 4-5

I have a whole section of my website dedicated to grilling. I would grill everything all the time if I could! I love adding fun twists on traditional grilled recipes and this grilled zucchini recipe is the perfect example of that.

Ingredients

For the garlic sauce:

4 garlic cloves, finely chopped
salt
⅓ cup olive oil
3 Tablespoons mayonnaise

For the chicken:

2 - 2 ½ pounds bone-in chicken pieces (drumsticks, thighs, breasts)
2 garlic cloves, chopped
½ cup finely chopped chives or flat-leaf parsley
2 teaspoons ground cumin
2 teaspoons paprika
¼ teaspoon crushed red pepper flakes
2 Tablespoons heat-safe oil (like coconut or avocado)
1 teaspoon salt

Instructions

Use a microplane grater and grate the garlic into a small bowl and mix the salt into it to form a paste. If you don't have a microplane grater, use a garlic press or finely mince the garlic with a knife, scraping it with the side of the blade to crush it. Stir in the mayonnaise.
Whisk in the olive oiil gradually (very gradually) until mixture is emulsified. If you add it too fast the sauce will separate. If that happens just mix it well immediately before serving. (It's still delicious either way!)
To prepare the chicken, place chicken pieces in a large bowl and add garlic, chives, cumin, paprika, pepper flakes, oil, and 1 teaspoon of salt. Toss it around until mixture is combined. Allow it to marinate, chilled, for at least 2 hours.
Preheat BBQ grill or grill pan to medium-high heat. Grill chicken until cooked through, turning every few minutes. Cooking time varies depending on the cut of chicken. Our drumsticks took about 20 minutes to cook. Juices should run clear and flesh should be firm to the touch.
Serve chicken with garlic sauce.

Notes

Nat's Note:

You can make the garlic sauce several hours in advance. The leftovers are great in omelets, salads, and rice bowl type things.

Nutrition Information

Yield 5 Serving Size 2 drumsticks
Amount Per Serving Calories 686Total Fat 47gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 35gCholesterol 268mgSodium 800mgCarbohydrates 2gFiber 1gSugar 0gProtein 60g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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