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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:
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)
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?
Grilled Moroccan Chicken Recipe
Ingredients
- 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
Instructions
- Put all ingredients into food processor except for the cilantro , parsley and chicken. Pulse the marinade 5-7 times times to mince the garlic.
- 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).
- Slice the chicken in half lengthwise to make make 8 thinner chicken breast pieces. Transfer chicken breast into a large ziploc bag (or bowl).
- Pour marinade over chicken and smoosh/toss to evenly coat the chicken. Let it sit at least 4 hours or over night.
- Grill the chicken on medium heat just until cooked through.
Notes
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.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi Natasha. I’ve been wanting to try grilling lamb – chops, kebabs, anything really. Would this marinade work well with lamb? Definitely going to try the Moroccan chicken and tzatziki sauce!
Hi Michelle! I have not made this with lamb but yes, I think it would go well.
Made this chicken dish last night with the tzatziki sauce it was an extreme hit. Flavors are amazing. Also made a pickled cucumber salad.Definitely a keeper.
That sounds like the perfect dinner, Thomas! I’m so glad you enjoyed it!
Do I have to use the cilantro ?
I don’t like it …Thanks 🙂
Hi Charlene you can omit it from the recipe and use more parsley instead
I don’t have a grill, but I’m going to try doing this on the stove top. And I will try this tonight! This recipe could not have come at a better time for me! Thank you so much for all of your fabulous recipes.
Sounds like a good plan, Vincent. Please share with us how it goes!
Not rating the recipe, I’m rating your public page. I signed up for Natasha’s kitchen. I have no interest in the public page.
I understand I can easily click to access your link but why the extra step? I’ll probably unsubscribe and search your site when I’m looking for a recipe.
Where is the video for the grilled Moroccan chicken???????????????
We don’t have a video for that one yet.
Hi Mary Lou,
Even without the video, this recipe is easy to make and just awesome to taste. 🙂
It has become another family favorite at our house.
This is absolutely the best marinade I’ve ever made!!! Now it’s my go to weekly! This is the best
That’s just awesome! Thank you for sharing that with me!
Grilled the Moroccan chicken and vegetables tonight. In the interest of time and space, I grilled the chicken over my charcoal grill and instead of skewers, I spread the marinade vegetables over a grill sheet on my gas grill. Super tasty recipe! My 12 year old son loved the chicken, my 11 year old daughter ate two impressive portions, and my 8 year old daughter, who doesn’t much care for meat, asked for some of the chicken. My wife thought the flavoring was tasty. Would definitely recommend and make again.
That’s a great idea! Thank you for sharing that with me, Dennis! I’m so glad you enjoyed this!
Made this chicken over the weekend! So Delicious !!! Also made the grilled vegetables and Tzatziki sauce following Natasha’s recipe! All came out just super, very flavorful and tasty! Thank you for amazing recipes.
So awesome! So happy to know that you loved all the recipes that you tried last weekend. Thanks for your good feedback!
Hi Natasha,
We have tried many of your amazing recipes and have enjoyed them very much. This recipe was amazing! I really enjoyed it and wished I had made more. Thank you, it has made these days of quarantining easier.
I’m glad that you loved all the recipes that you tried. Thank you for your great review and feedback!
looks delicious wanna make it…
I hope you try it soon, Anu!