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.
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)
- 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)
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!
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