Moroccan Chicken Marinade
Elevate your chicken dishes with this vibrant Moroccan Chicken Marinade, a fragrant blend of warm spices and fresh ingredients that will transport your taste buds straight to North Africa. Infused with the earthy notes of cumin, coriander, and paprika, balanced by the sweetness of honey and the zest of fresh lemon juice, this marinade creates a perfect harmony of bold flavors. Fresh cilantro and minced garlic add aromatic depth, while a hint of cinnamon and ginger provides a subtle warmth. Quick to prepare in just 10 minutes, this marinade is ideal for chicken thighs, breasts, or drumsticks, and works beautifully whether you’re grilling, baking, or pan-searing. Marinate for at least 2 hours—or overnight for a richer flavor infusion—and let your kitchen experience the magic of Moroccan cuisine. Perfect for dinner parties or meal prep, this recipe is guaranteed to impress!
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Recipe Information
Ingredients
- 4 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons ground paprika
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoons ground ginger
- 3 cloves minced garlic cloves
- 1 tablespoon honey
- 3 tablespoons fresh cilantro, finely chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
In a medium-sized mixing bowl, combine olive oil and lemon juice to create the base of the marinade.
Add ground cumin, ground coriander, ground paprika, ground cinnamon, and ground ginger to the mixture. Stir well to incorporate the spices evenly.
Stir in the minced garlic cloves, honey, and freshly chopped cilantro to add depth and sweetness to the marinade.
Season the marinade with salt and black pepper to taste, ensuring a balanced flavor profile.
Place the chicken pieces (up to 4 servings, such as chicken thighs, breasts, or drumsticks) into a large zipper-lock plastic bag or a shallow dish.
Pour the marinade over the chicken, ensuring all pieces are evenly coated. Massage the marinade into the chicken using your hands (inside the bag) or a silicone brush.
Seal the bag or cover the dish with plastic wrap and refrigerate the chicken for at least 2 hours, preferably overnight, to allow the flavors to infuse deeply.
When ready to cook, remove the chicken from the marinade, letting any excess drip off, and prepare it as desired, such as grilling, baking, or pan-searing.
Nutrition Facts
Calories |
627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.7 g | 74% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2373 mg | 103% | |
| Total Carbohydrate | 30.3 g | 11% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 19.0 g | ||
| Protein | 2.3 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 278 mg | 6% | |
*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.
