Grilled Moroccan Chicken Recipe

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!).

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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:

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 (1 1/2 lbs)

Moroccan Chicken Recipe

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.

grilled-moroccan-chicken

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).

grilled-moroccan-chicken-1

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).

Moroccan Chicken Recipe-6

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.

grilled-moroccan-chicken-2

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.

Moroccan Chicken Recipe-10

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).

Moroccan Chicken Recipe-11
Moroccan Chicken Recipe-12

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

4.86 from 14 votes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
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. By the way, the tzatziki sauce (find the the recipe at natashaskitchen.com) 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!). P.S. Keep in mind, you must marinate at least 4 hours or overnight before grilling your chicken.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $8-$10
Servings: 6 -8

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

  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. Transfer chicken breast into a large ziploc bag (or bowl).
  4. Pour marinade over chicken and smoosh/toss 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.

Recipe Notes

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.

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Han
    May 5, 2018

    Hi Natasha,

    How many pound of chicken do you used for this recipe? Chicken breast is vary greatly in size now a day 😀 Reply

    • Natasha
      natashaskitchen
      May 5, 2018

      Hi Han, it is about 1 1/2 lbs. Up to 2 lbs would still work. Reply

      • Han
        May 7, 2018

        Thank you Reply

        • Natasha's Kitchen
          May 7, 2018

          My pleasure Han! Reply

  • CMH
    December 12, 2017

    I just have to say that EVERY recipe I have made from your blog has been outstanding. I have made so many recipes from food blogs that look beautiful but the flavor falls flat…we find ourselves making Natasha’s Kitchen recipes multiple times a week. Can’t get enough! Thanks for your hard work. 🙂 Reply

    • Natasha's Kitchen
      December 12, 2017

      I’m so glad to hear that! Thanks for following and sharing your encouraging comments! Reply

  • Lauren
    December 10, 2017

    This was SOOOO good. Maybe the best chicken I have ever made. I had bone-in thighs and only had 2 hours to marinade. Delish! Can’t wait to try it with boneless thighs, tenders, or boneless breast as written with proper marinade time. This will be a go-to recipe for our family. Thank you! Reply

    • Natasha's Kitchen
      December 11, 2017

      You’re welcome Lauren! I’m glad to hear how much you love the recipe. Thanks for sharing your excellent review! 🙂 Reply

  • Greg Pavich
    June 24, 2017

    Another great recipe! Loved it. Reply

    • Natasha's Kitchen
      June 25, 2017

      YES, I’m happy to hear that Greg! Thanks for sharing 🙂 Reply

  • Irene
    May 15, 2017

    Hi! Would a vitamix be ok to use instead of a food processor ? Reply

    • Natasha
      natashaskitchen
      May 15, 2017

      Irene, Vitamix will work just fine using pulse setting. Reply

  • Vince in Vietnam
    May 4, 2017

    Made this for my family tonight and they LOVED it! I followed the directions for the oven (375 for 35min covered and then 5min uncovered). I also used roasting tray to elevate the chicken a little. Wow…. it was juicy and the flavor was great. I just wonder how amazing it would be if I marinated this all day and cooked it in the evening. Thanks for posting this recipe. Reply

    • Natasha's Kitchen
      May 4, 2017

      My pleasure Vince! I’m happy to hear your family enjoys the recipe as much as mine does! Reply

  • Lea
    August 9, 2016

    Going to try cooking it via cast iron . The chicken is currently marinating. Hopefully it turns out awesome. It sure smells delicious. Reply

    • Natasha
      natashaskitchen
      August 9, 2016

      I would love to hear how the recipe turns out 😄. Reply

  • Ellie
    June 27, 2016

    Can this marinade be used with beef, as well? Reply

    • Natasha
      natashaskitchen
      June 27, 2016

      Hi Ellie, I haven’t tested this for beef – I’m not sure if the lemon juice and long marinating will toughen the beef. If you test it out, let me know how you like it 🙂 Reply

  • Diana
    June 15, 2016

    Can these be made into shishkabob ? Reply

    • Natasha
      natashaskitchen
      June 15, 2016

      Hi Diana, these would work fine as shish kabobs. If you make them that way, they pair really well with these vegetable skewers and of course the tzatziki sauce goes well with both. Reply

      • Diana
        June 17, 2016

        That was the plan thank you! Reply

  • Elizabeth
    August 24, 2015

    I found this recipe awhile ago and have been wanting to make it. I see that you gave instructions for baking, which I may end up doing, but I was also wondering if you ever tried it with bone-in chicken pieces. I assume it would work…

    Also, do you have favorite side dishes you’ve served with it? Reply

  • Madeeha
    May 21, 2015

    Hi, first of all the recipe looks delicious and I shall be trying it over the weekend. One quick question: After adding all the ingredients in the food processor to grind gives a liquidy sauce – how does it become flowy? are we adding yogurt or something to it? or the ingredients are just as is? Reply

    • Natasha
      natashaskitchen
      May 21, 2015

      Good ingredients are just as is. It’s not a creamy marinade. Enjoy! 🙂 Reply

      • Randy
        April 22, 2017

        how can i turn it into a creamy moroccan sauce to cover the grilled chicken? Reply

        • Natasha
          natashaskitchen
          April 22, 2017

          Hi Randy, I don’t have anything like that. I normally serve these with tzatziki sauce which matches the flavor profile here really well! Reply

  • Lindsay
    March 10, 2015

    ohh, so delicious! Reply

    • Natasha
      natashaskitchen
      March 10, 2015

      Thanks Lindsay 🙂 Reply

  • eleanor
    December 11, 2014

    Hey, do you think it would be ok to cook this in a smoker? and if so what kind of wood….. Reply

    • Natasha
      natashaskitchen
      December 11, 2014

      I don’t really have any experience with smokers so I can’t really advise on that. Sorry I can’t be more helpful. Reply

  • Bushra
    November 16, 2014

    my family loved it! thanks!!! Reply

    • Natasha
      natashaskitchen
      November 16, 2014

      That makes me happy. Thanks so much for the great review! 🙂 Reply

  • September 14, 2014

    Your recipe states parsley, but it is NOT on the ingredient list???? I bought everything EXCEPT the parsely! Reply

    • Natasha
      natashaskitchen
      September 14, 2014

      Hi Brian, The parsley is both at the top, in the instructions and in the print friendly recipe. For some reason in the list at the top of the post it was in smaller font but it was there (I fixed the font to be the same; wordpress does funny things sometimes), it’s listed just before the cilantro. You can omit the parsley and it will still work, but it does add more flavor. Reply

  • Pam
    August 28, 2014

    Beyond awesome! I made this yesterday for friends large group and everyone raved about it! The Tzatziki sauce was amazing with it!!! Thank you! Reply

    • Natasha
      natashaskitchen
      August 28, 2014

      I just love it with the sauce too. I’m so happy you liked it 🙂 Reply

  • Julia
    June 8, 2014

    Natasha,
    Random question…
    I was wondering what size ramekins you have? The glass ones… And are they Pyrex ramekins? Thanks! Reply

    • Natasha
      natashaskitchen
      June 9, 2014

      Sorry I took forever to reply. I purchased the little glass ones at Cost Plus World Market and they don’t have a brand on them. The little wooden ones are from there too 🙂 Reply

  • perla
    March 23, 2014

    Natasha, just wanted to thank you for this recipe… My daughter and I like chicken, and we are always looking for good healthy ways to cook. She will be coming to visit next week, and I’m inspire to make Grilled Moroccan chicken, this recipe will soon become one of my family favorite… Welcome to my kitchen Natasha 🙂 blessings to you! Reply

    • Natasha
      natashaskitchen
      March 23, 2014

      Thank you so much Perla; it’s good to be a visitor in your kitchen 🙂 I love your name; it reminds me of my late friend, Pearl. 🙂 Reply

  • Zuha
    January 10, 2014

    Just about to try this recipe! I was wondering what would 4 chicken breasts be in terms of kilos? Reply

    • Natasha
      natashaskitchen
      January 11, 2014

      Oh good question. Hmm.. I think it’s about 1 to 1.25 kg. Reply

  • Liza
    December 28, 2013

    Update! Just came back from dinner and it was a HIT! Even my best friend who isn’t much of a meat eater (raised vegetarian) loved it and wanted the recipe! Definitely amazing when grilled! Reply

    • Natasha
      natashaskitchen
      December 28, 2013

      I’m so glad it turned out awesome for you!!! 🙂 Thanks for reporting back. Happy New Years! Reply

  • Liza
    December 28, 2013

    I marinated this the other night with the intention of grilling it with friends for Christmas Eve, but my family got the flu, so we ended up cancelling our plans. I was out of foil and baked it uncovered for myself and it turned out dry. (I also had traded the four chicken breasts for quite a few chicken tenders, so perhaps I could have made a double batch of seasoning.) I loved the seasoning though, so I made ANOTHER batch that we’ll grill this time on our make-up Christmas Eve get together tonight! 🙂 I’m sure tonight it’ll be much better!

    Moral of the story: Flu shots are definitely something you should consider getting, and definitely do not cook this uncovered on 375 if you need to bake it or you might have some dry chicken!

    Thank you for another great recipe, Natasha! 🙂 Reply

    • Natasha
      natashaskitchen
      December 28, 2013

      Yes, I imagine cooking it uncovered would produce a very dry chicken. I’m glad you gave it another shot 🙂 I hope you all feel better soon!! Reply

  • Dina
    October 25, 2013

    Making this today! What did you serve with it? I was thinking about making mashed potatoes…. Reply

    • Natasha
      natashaskitchen
      October 25, 2013

      I’ve served it with rice and mashed potatoes. Both are great options! Reply

  • elena
    October 23, 2013

    Natasha, if I was to half the recipe, would I half the marinade too? Thanks. Reply

    • Natasha
      natashaskitchen
      October 23, 2013

      You could do it either way. If you have leftover marinade, use it for veggies 🙂 Reply

  • yaromchik@gmail.com
    October 21, 2013

    Natasha, I also wanted to ask how it would come out if we baked the chicken , and saw Natasha G’s post. Do you know about how long would it have to be in the oven for? Having company this weekend and want to serve it with the tzatziki sauce! And a few other dishes as well 🙂 Reply

    • Natasha
      natashaskitchen
      October 21, 2013

      I havent tried baking it so it’s hard to say exactly. I’d check on it after 15 minutes for doneness. It looks like she cooked it under foil, but I don’t know if the color would still be that pretty golden brown if you bake it under foil. You might take the foil off at the end and put it under the broiler a couple minutes? Sorry that’s not more concrete. Reply

    • Julia
      October 21, 2013

      I just made it tonight, baked in the oven. I baked at 375F for 35 minutes (covered) and for another 5 minutes uncovered. It looked similar to the picture, minus the grill marks – tasted moist and really good 🙂 Reply

      • Natasha
        natashaskitchen
        October 21, 2013

        Awesome!! Thank you for sharing that. I was way off with my 15 minutes (I err on the side of caution I guess). lol Seriously, thanks for sharing!! 🙂 Reply

  • Alena
    October 21, 2013

    OH MY!!! this chicken was devine, we LOVE it!! and grilled i think its the best method, my husband is a pro a grilling and it came out soo nice and moist and very flaverfull, and i also did the vegies and the sause with it and let me tell you i couldnt stop untill we finished all the vegies!!

    thank you again for this post!!! ur awesome!! Reply

    • Natasha
      natashaskitchen
      October 21, 2013

      Sounds like you did an entire Moroccan menu! That’s the best way to do it! I’m so happy you all enjoyed it 🙂 Reply

  • Natasha G
    October 15, 2013

    First off, thank you for all your wonderful recipes:) I made this chicken last night & I had to bake it cause grill was unavailable @ the time.. Let me tell you, it turned out great!! I baked it @ 375 covered with foil.. It was super juicy & the flavor was amazing.. Thank you again for all you do & Blessings to your family! Reply

    • Natasha
      natashaskitchen
      October 15, 2013

      Oh that’s awesome! I’m going to try your method once our grill goes into hibernation for the winter 😉 Reply

  • Lidiya
    October 15, 2013

    Natasha, that looks super delishes! Do you think it would still be good if I baked it in the oven? (we dont have a grill =( ) Reply

    • Natasha
      natashaskitchen
      October 15, 2013

      I haven’t tried baking it, but I think it would work. I haven’t tested it so I’m not sure what temp or time to recommend. Reply

  • October 13, 2013

    Love Moroccan flavors! I used to make Moroccan leg of lamb all the time. With cinnamon cous-cous on the side. This chicken looks so good! Reply

    • Natasha
      natashaskitchen
      October 13, 2013

      I’ve never actually cooked lamb before. Do you have a good recipe for it on your blog? Cinnamon couscous sounds wonderful. Reply

  • Olga B
    October 13, 2013

    Natasha…you are a life savier :)))) thank you so much for this great recipe Reply

    • Natasha
      natashaskitchen
      October 13, 2013

      You are so welcome. I hope you love it! Reply

  • October 12, 2013

    I love this! I love all Moroccan recipes! I love cousin Alla invasion of Natasha’s kitchen. Pinned! Reply

    • Natasha
      natashaskitchen
      October 12, 2013

      Ha ha! Yes, definitely! Thanks so much for pinning 🙂 Reply

  • ellenah
    October 12, 2013

    Hi Natasha, do you by any chance have the recipe for the Olive Garden bread sticks? Reply

    • Natasha
      natashaskitchen
      October 12, 2013

      No yet but that would be a good experiment! Reply

  • Larisa
    October 12, 2013

    Tzatziki sauce is in the fridge and the chicken is marinating…. Can’t wait to try it! I have a question: Our grill needs to be replaced since it’s is not heating as it should….do you think if I bake in the oven it will be fine?
    P.S. Thanks for the great amazing recipes!!! Reply

    • Natasha
      natashaskitchen
      October 12, 2013

      It should be fine in the oven, let me know how it turns out :). Reply

  • Irena
    October 12, 2013

    Tried the Tzatziki sauce and it was delicious!! Shared the recipe with
    my old Van Pool family… they loved it. I hope when you visited Seattle
    that our weather was sunny and no rain (we did have a beautiful summer:)) Reply

    • Natasha
      natashaskitchen
      October 12, 2013

      I’m glad you loved the recipe. It was a great weather for the entire trip. Although it rained the day before we arrived and on the day we left :). Reply

  • TrishInFL
    October 12, 2013

    Sounds wonderful, can’t wait to give it a try! Reply

    • Natasha
      natashaskitchen
      October 12, 2013

      Let me know how it turns out :). Reply

  • alana
    October 12, 2013

    Looks delish on my to do list asap haha thanks for posting and thanx for ur cousin for sharing it!!! Reply

    • Natasha
      natashaskitchen
      October 12, 2013

      You are so welcome Alana :). Reply

  • D
    October 12, 2013

    This is great! Thanks for sharing! What did your cousin serve as a side dish? I envision pita bread going good with this chicken and tzatziki sauce 🙂 Reply

    • Natasha
      natashaskitchen
      October 12, 2013

      She served grilled vegetable skewers (recipe to follow) :). Reply

  • October 12, 2013

    This looks delicious! Reply

    • Natasha
      natashaskitchen
      October 12, 2013

      Thank you Norma, it really was delicious :). Reply

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