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This grilled Moroccan Chicken with Ras El Hanout, garlic, lemon and Moroccan Spices is bursting with so much flavor! Juicy tender chicken that turns out perfect every time, this recipe is fast and easy! (Grill or stovetop)
This recipe for Moroccan Chicken can be prepared on the grill (our favorite) or on the stovetop. You can use whole thighs, or breasts or turn them into skewers for the grill. However, you choose to make them I know you will love the flavor. The chicken is rubbed with flavorful Ras El Hanout– a flavorful spice blend that you can make at home!
While in Marrakech, we experienced some of the most flavorful Moroccan Chicken at a street vendor, who was grilling up chicken kabobs to the locals. He seasoned the chicken with Ras El Hanout. Simple yet amazing! While organizing my spice drawer a few weeks ago, I found the Ras El Hanout spice blend I purchased in a winding little spice market in Marrakech. I had forgotten all about it!
I decided to replicate grilled Moroccan Chicken and wanted these spices to shine through, therefore I kept the recipe very simple. It turned out flavorful, juicy with layers of complexity from all the different spices.
You can make the Ras El Hanout from spices you have on hand or purchase this lovely Villa Jerada Ras El Hanout – made in Seattle!
Spices in Moroccan Chicken:
Most often, Moroccan chicken is seasoned with Ras El Hanout, a blend of spices (most often ginger, coriander, cumin, cloves, allspice, cinnamon, turmeric, pepper, paprika) that varies from region to region in the North African countries of Morocco, Tunisia and Algeria. No blend is the same!
In Arabic, ras el hanout translates to “top shelf”, where spice dealers who would blend the very best of their spices, to create an aromatic “signature” blend—sometimes upwards of 30-40 spices!
Today we will keep it a little more simple!
How to make Moroccan Chicken
- Make a paste with Morrocan Spices and olive oil.
- Toss chicken with the flavorful Ras El Hanout paste, then grilled it (or pan-sear it) and keep it warm in the oven until ready to serve.
- YES, you could absolutely turn this grilled Moroccan Chicken into kebabs which would grill up beautifully!
What to Serve Moroccan Chicken with:
- Preserved Lemon Gremolata
- Grain-Free Moroccan Cauliflower “Couscous”
- Fluffy Basmati Rice (or everyday quinoa, or cauliflower rice)
- Meltingly Tender Moroccan Eggplant
- Lebanese Slaw (Salatet Malfouf)
Related! 35 Grilling Recipes from around the Globe!
Moroccan Chicken Recipe
- Prep Time: 20
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 6 1x
- Category: Chicken, main, grilled
- Method: grill
- Cuisine: moroccan
Moroccan Chicken with Ras El Hanout, garlic and lemon – a simple healthy recipe, using skinless chicken thighs, bursting with North African flavor! Delicious, fast and easy! Grill it or pan-sear it!
- 2 lbs chicken thighs, boneless and skinless ( or sub chicken breasts)
- 2 teaspoons kosher salt
- 2 tablespoons ras el hanout spice blend
- 4 tablespoons olive oil
- 2 cloves garlic, finely minced
- lemon zest from one small lemon, plus juice for the end
- parsley or mint for garnish or Preserved Lemon Gremolata!
Pre-heat the grill to medium-high. (See notes for stovetop)
Make a paste with the olive oil, ras el hanout, salt, garlic and lemon zest, mixing together in a medium bowl.
Add the chicken, and toss to coat all sides well. You could do this a day before and refrigerate.
Grill the thighs over medium-high heat, getting good grill marks on both sides. Move to a cooler side of grill, cover, and grill until cooked through (to 170 F), or place in a warm 350F oven to finish.
Right before serving, Squeeze with lemon and sprinkle with fresh herbs (mint and/or parsley) or make the flavorful Preserved Lemon Gremolata, and spoon over top.
If making skewers, cut chicken into one-inch cubes, toss with marinade, then skewer (making sure to soak wood skewers in water ahead so they don’t burn.) Grill over medium-high heat, getting good grill marks, then finish in a 350 F oven until cooked through.
Feel free to pan-sear the chicken in a large skillet, over medium-high heat, browning each side well, then place in a 375 F oven until cooked all the way through.
You can also bake the chicken on a sheet pan, on the middle rack, uncovered in 425F oven for 30-35 minutes or until internal temp reaches 165 F.
If buying- this Villa Jerada Ras El Hanout is lovely!
- Serving Size: 5.5 ounces
- Calories: 272
- Sugar: 0.1 g
- Sodium: 728.5 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Carbohydrates: 1.4 g
- Fiber: 0.3 g
- Protein: 30.1 g
- Cholesterol: 142 mg
Keywords: moroccan chicken, moroccan chicken recipe, grilled moroccan chicken, ras el hanout chicken, ras el hanout recipes, best moroccan chicken
Excellent flavor. Maybe use less salt in spice blend.
Feel free to cut it back, Amy!
This was outstanding. How do you think it would taste using salmon instead of chicken?
I think Salmon would taste good here!
My family and I love this recipe! My 9 year old requested it so we are having it again tonight!
Love it Josie!
Delicious, juicy chicken! Would be great with couscous.
Thanks so much!
So flavorful! Served it with Moroccan inspired couscous with raisins to complete the meal. A five star recipe! Thanks
Glad you enjoyed Patricia!
What difference will it make to this dish if I use bone-in with skin chicken thighs? I’m new to cooking and this is all I have on hand.
Hey Carly- if grilling skin-on bone-in chicken, I usually just do a spice rub (without the oil). So here you could just use the salt and spices and rub it in the skin dry. If you have already made the spice paste, keep a spray water bottle near the grill for flare-ups and grill at a lower temp. You could give the chicken some grill marks and finish cooking through in the oven. Bone in chicken will take longer to cook through.
Delicious and moist. Marinated overnight with the spice blend made as per the site . I added smoked paprika and a touch of turmeric. Flavour very authentic and restaurant quality, served with bulgur salad. Will definitely make again
Great to hear and so happy you enjoyed this Pina!
Thanks for the delicious recipe! I followed the recipe exactly and served it with roasted veggies and tahini sauce. It was so easy and full of flavor – our new favorite. Off to scour your blog for more gems.
So happy you enjoyed this Paula!
This is a fantastic dish with complex flavors. I browned the chicken thighs in batches in a skillet, then tucked them all together in the skillet and baked at 375 for 12 minutes. The juices released by the chicken were amazing over Israeli couscous. Gremolata without preserved lemons and Lebanese slaw paired beautifully with the dish.
I made this tonight with the regular gremolata (not preserved lemons) and the cabbage slaw you recommended as a side and it was all fantastic!
Great to hear!
This became a staple in my house immediately.
So easy to prep, cook and so so so flavorful.
Thank you for sharing this recipe!
So happy you like this!
I bought a bunch of spices online from Villa Jerada in Seattle including ras al hanout. I’ve been looking for something to make with it, had some chicken thighs, and found your recipe. Just finished making for dinner with a simple cucumber, tomato and couscous salad. Chicken is so easy and delicious. Thanks and glad to now know of your blog!
Great to hear and glad you are here!
this was excellent! SImple and delicious! Full of flavor- I used the recipe for butterflied Cornish hens instead of chicken thighs.
Awesome Melina! Love the idea of butterflying the cornish hens!
It smells amazing! I’m excited to try this recipe, have it marinating. I’m going to attempt to roast it on top of baby potatoes and red onion. Fingers crossed!
Another delicious “Sylvia recipe”! When my girls ask for menu ideas, I say, “Sylvia has a great recipe for (fill in the blank)!” Now I can add this Moroccan chicken dish, preserved lemons, and the ras el hanout blend to my list of excellent recipes. The preserved lemon gremolata elevated this dish to new levels. Wow!
I used this base recipe to marinade some chicken thighs in the paste. I then made a breadcrumb mix with a blend of herbs and spices(coriander powder, garlic, cayenne, salt, pepper, chilli flakes, lemon zest, chopped parsley) and a splash of olive oil. Coat each thigh in flour, dip in beaten egg mix, then cover in the breadcrumb mix and bake in the oven until crisp and golden brown. Genuinely one of the best things I have ever made. Delicious!!
This recipe looks amazing – would it be possible to do with chicken breast? My family don’t like the texture of thigh (which is annoying).
Yes, of course breast would be fine, just adjust cooking time.