Moroccan Spiced Grilled Chicken Breasts
Infuse your weeknight dinner routine with bold and aromatic flavors by trying this Moroccan Spiced Grilled Chicken Breasts recipe. Featuring a fragrant marinade of olive oil, lemon juice, garlic, and warm spices like cumin, paprika, cinnamon, and turmeric, this dish delivers a perfect balance of smoky, zesty, and subtly sweet notes. Marinating the chicken ensures it stays juicy and tender, while grilling adds a delightful charred finish. Ready in just over 30 minutes (plus marinating time), it’s perfect for busy evenings or outdoor gatherings. Serve with a sprinkle of fresh cilantro and a squeeze of lemon for a vibrant, finishing touch that will tantalize your taste buds. Whether paired with couscous, roasted veggies, or a crisp salad, this dish is a flavorful escape to North African cuisine!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 pieces garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1.5 teaspoons ground paprika
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon ground ginger
- 0.25 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 4 pieces lemon wedges (for serving)
Instructions
Place the chicken breasts on a cutting board and, if they are very thick, pound them to an even thickness using a meat mallet or rolling pin. This ensures even cooking.
In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, coriander, paprika, cinnamon, turmeric, ginger, cayenne pepper (if using), salt, and black pepper to create the marinade.
Add the chicken breasts to the bowl and turn them to coat thoroughly in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 8 hours for maximum flavor.
Preheat your grill to medium-high heat (about 375–400°F or 190–205°C). Brush the grill grates lightly with oil to prevent sticking.
Remove the chicken breasts from the marinade, letting excess marinade drip off, and place them on the grill. Discard the remaining marinade.
Grill the chicken for 5–6 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. Avoid flipping too often to ensure nice grill marks.
Once cooked, remove the chicken from the grill and let it rest for 5 minutes to retain its juices.
Garnish with chopped fresh cilantro, if desired, and serve with lemon wedges on the side for a burst of freshness.
Nutrition Facts
Calories |
1604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.9 g | 88% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 2888 mg | 126% | |
| Total Carbohydrate | 18.8 g | 7% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 4.3 g | ||
| Protein | 218.7 g | 437% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 190 mg | 15% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2219 mg | 47% | |
*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.
