Grilled Chicken with Moroccan Spices
Elevate your grilling game with this Grilled Chicken with Moroccan Spices, a bold and flavorful dish that combines tender, juicy chicken breasts with a fragrant blend of spices like cumin, coriander, paprika, and cinnamon. Marinated in a mix of olive oil, fresh lemon juice, garlic, and warming spices, the chicken absorbs layers of vibrant flavor before being grilled to perfection, creating a savory charred crust. Garnished with fresh cilantro and optionally served with creamy yogurt, this easy yet exotic dish pairs beautifully with couscous, rice, or a crisp salad, making it an ideal choice for a weeknight dinner or a crowd-pleasing cookout. Ready in under an hour, this recipe offers a quick and healthy meal with a unique Moroccan twist!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice (freshly squeezed)
- 3 cloves Garlic cloves (minced)
- 2 teaspoons Ground cumin
- 1.5 teaspoons Ground coriander
- 1 teaspoon Sweet paprika
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 0.5 cup Yogurt (optional, for serving)
Instructions
In a small bowl, whisk together olive oil, lemon juice, minced garlic, ground cumin, ground coriander, sweet paprika, ground cinnamon, ground turmeric, salt, and black pepper to create the marinade.
Place the chicken breasts in a large zip-top bag or shallow dish. Pour the marinade over the chicken, making sure all pieces are coated evenly. Seal the bag or cover the dish with plastic wrap.
Marinate the chicken in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
Preheat a grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
Remove the chicken from the marinade and allow excess liquid to drip off. Discard the remaining marinade.
Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken develops a nice charred texture.
Remove the chicken from the grill and let it rest for 5 minutes to retain its juices.
Transfer the grilled chicken to a serving platter. Garnish with chopped fresh cilantro.
Serve the chicken warm with a dollop of yogurt on the side, if desired. Pair with couscous, rice, or a fresh salad for a complete meal.
Nutrition Facts
Calories |
1668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.5 g | 92% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 600 mg | 200% | |
| Sodium | 2930 mg | 127% | |
| Total Carbohydrate | 22.3 g | 8% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 9.1 g | ||
| Protein | 223.0 g | 446% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 342 mg | 26% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2272 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
