The spices in this grilled chicken recipe are reminiscent of ras el hanout, a North African spice blend that usually contains over a dozen spices.

I love Moroccan food, especially how dishes often combine spicy, savory, and sweet flavors, and that’s the idea behind this grilled Moroccan chicken. The spices in the marinade are reminiscent of ras el hanout, a North African spice blend that usually contains more than a dozen spices, like cumin, coriander, ginger, turmeric, cinnamon, cayenne pepper, cardamom, allspice, fenugreek, and more. This dish is a real family pleaser – even small children seem to love it – and the best part is that it takes just minutes to prepare (and there’s barely any clean-up!). Pair the chicken with plain couscous or my warm couscous salad with apricot vinaigrette.

What You’ll Need To Make Grilled Moroccan Chicken

Step-by-step instructions

Begin by pounding the chicken breasts to an even 1/2-inch thickness.

This both tenderizes the meat and ensures even cooking. Left in their natural shape, the thin side of the fillet dries out while the thicker side finishes cooking.

Next, make the marinade by combining the olive oil, spices, salt, garlic and sugar in a bowl or directly in a sealable plastic bag.

Mix well.

Place the chicken and marinade in a freezer bag, press the air out and then massage the marinade into the chicken until the breasts are evenly coated. Marinate in the fridge for 5-6 hours.

When you’re ready to eat, preheat your grill to high. It’s important that the grill is very hot — you want nice grill marks and char in the short amount of time it takes to cook these.

Grill just a few minutes per side for perfectly tender chicken breasts.

Photo by Johnny Miller (Clarkson Potter, 2021)

Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Grilled Moroccan Chicken.