Moroccan Grilled Chicken Sbd
Infused with the vibrant flavors of North African cuisine, this Moroccan Grilled Chicken is a feast for the senses! Juicy boneless chicken thighs are marinated in a tantalizing blend of olive oil, lemon juice, garlic, and warm spices like cumin, coriander, and turmeric, creating a beautifully aromatic and flavorful base. A hint of cayenne adds just the right amount of heat, while fresh cilantro offers a bright finish. Grilled to perfection with a subtle char, this dish is quick to prepare, requiring just 15 minutes of prep time and 20 minutes of cooking. Serve it alongside creamy Greek yogurt, zesty lemon wedges, or your favorite side dishes like couscous or flatbread for a versatile, crowd-pleasing meal. Perfect for weeknight dinners or outdoor barbecues, this recipe is a must-try for fans of bold and exotic flavors.
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Recipe Information
Ingredients
- 6 pieces Boneless, skinless chicken thighs
- 3 tablespoons Olive oil
- 3 tablespoons Lemon juice
- 4 cloves Garlic cloves, minced
- 2 teaspoons Ground cumin
- 1.5 teaspoons Ground coriander
- 1.5 teaspoons Paprika
- 1 teaspoon Ground turmeric
- 0.5 teaspoons Cayenne pepper
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 3 tablespoons Fresh cilantro, chopped
- 0.5 cup Greek yogurt (optional, for serving)
- 4 quarters Lemon wedges (optional, for serving)
Instructions
Place the chicken thighs in a large mixing bowl or zip-top bag.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cayenne pepper, salt, and black pepper to create a marinade.
Pour the marinade over the chicken thighs, ensuring each piece is evenly coated. Cover the bowl or seal the bag, and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to meld.
Preheat your grill to medium-high heat (about 375–400°F). If you're using a grill pan, lightly oil the surface to prevent sticking.
Remove the chicken thighs from the marinade, allowing any excess to drip off. Discard the remaining marinade.
Place the chicken thighs on the grill, and cook for about 6–8 minutes on each side, or until the internal temperature reaches 165°F and the chicken is cooked through with a slight char.
Remove the chicken from the grill and let it rest for 5 minutes to retain its juices.
Garnish the grilled chicken with fresh cilantro and serve with Greek yogurt and lemon wedges on the side, if desired. Pair with couscous, a salad, or flatbread for a complete meal.
Nutrition Facts
Calories |
1810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.2 g | 143% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 754 mg | 251% | |
| Sodium | 4127 mg | 179% | |
| Total Carbohydrate | 26.8 g | 10% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 6.7 g | ||
| Protein | 167.7 g | 335% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 286 mg | 22% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2040 mg | 43% | |
*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.
