With dozens of 5-star reviews, you’ll love this grilled Moroccan Chicken! Made with ras el hanout, garlic, and lemon, this recipe is bursting with Moroccan flavor! Juicy tender chicken that turns out perfect every time; make it on the grill or on the stovetop.
While in Marrakech, we experienced some of the most flavorful Moroccan Chicken by a street vendor grilling chicken kabobs for the locals. I asked him what the secret was…
He seasoned the chicken with Ras El Hanout—simple yet amazing! A few weeks ago, while organizing my spice drawer, I found the Ras El Hanout spice I purchased in Morocco -I had forgotten all about it!
So I decided to replicate the ras el hanout chicken we had there- and oh my goodness- it turned out so flavorful and juicy with layers of complexity from all the different spices. I can’t wait for you try this!
Why you’ll love it!
- This Moroccan Chicken can be cooked 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 spice blend you can make at home -or purchase this lovely Villa Jerada Ras El Hanout – made in Seattle!
Ingredients in Moroccan Chicken
- Chicken thighs – boneless and skinless ( or sub chicken breasts)
- Ras el hanout spice blend- make your own blend with spices you already have!
- Extra virgin olive oil
- Fresh Garlic
- Fresh Lemon – lemon zest from one small lemon, plus juice for the end
- Herbs – parsley or mint for garnish or serve with Preserved Lemon Gremolata!
What is Ras El Hanout?
Traditionally, Moroccan chicken is seasoned with Ras El Hanout, a blend of spices (most often ginger, coriander, cumin, cloves, allspice, cinnamon, turmeric, pepper, and paprika) that varies from region to region in the North African countries of Morocco, Tunisia, and Algeria. No blend is the same!
How to make Moroccan Chicken
- Make a paste with Moroccan Spices, garlic and olive oil.
- Toss chicken with the flavorful paste, then grilled it (or pan-sear it) and finish it off in the oven until ready to serve.
- YES, you can make chicken kebabs which would grill up beautifully!
What to Serve with Moroccan Chicken
- Meltingly Tender Moroccan Eggplant
- Grain-Free Moroccan Cauliflower “Couscous”
- Preserved Lemon Gremolata
- Fluffy Basmati Rice (or everyday quinoa, or cauliflower rice)
- Couscous
- Lebanese Slaw (Salatet Malfouf)
More favorite Moroccan Recipes
Enjoy the Moroccan Chicken, and let us know what you think in the comments below!
xoxo
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Moroccan Chicken Recipe
- Prep Time: 20
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 6 1x
- Category: Chicken, main, grilled
- Method: grill
- Cuisine: moroccan
Description
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!
Ingredients
- 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!
Instructions
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.
Notes
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!
Nutrition
- 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
Just want to say thank you for the Ras El Hanout recipe I decided to use it in a vegetarian style dish which allows it to be set up as little bites My bottom layer could be rice or pasta. I chose to have everything separate for personal choice, as my vegetarians wanted Made steamed asparagus and spinach water slightly seasoned with garlic and ginger water was used in pan for spinach to wilt Set aside
Then veggies like onion mushrooms peppers etc stir fried with only a hint of REH garlic etc set aside Topped with seasoned tofu seafood or meat with REH. Done as your recipe for chicken thighs suggest Set it up so everyone could enjoy with no cross contamination whether they were or were not vegetarian I did another version with more REH in veggies and a strong garlic teriyaki to marinate topping Just in case it was too spicy
Thank you so much for the inspiration Finding your ERH recipe and your suggestions was such fun
Great to hear!
Hi Sylvia,
I can’t believe it! I was looking for a chicken thigh recipe with ras el hanout and I found yours! I recognized your face immediately… you catered my wedding 5 1/2 years ago and I don’t know if I ever got a chance to say how perfect it was! THANK YOU!!! I still get compliments all these years later on the menu and presentation! You blew me away and it was NOT an easy crowd! Thank you thank you thank you!! I hope you are well and I can’t wait to try this recipe tonight for dinner!
Oh my goodness Colleen!!! Hi!!! You are so sweet. Glad you found us! xoxo
Gonna have a go at this & serve it with chickpea tfaya
Yum!
This recipe is added into our permanent rotation. Marinated it overnight, adding Lemon EVOO. Didn’t have preserved lemons so made a standard gremolata. Serviced with Trader Joe’s Tzatziki. Family and dinner guests raved about it and requested recipe. Can cook in summer or winter. Delicious – thank you Sylvia!
Awesome, glad this worked for you!
This was another super delicious chicken dish! The flavor was amazing. Thank you again.
Wow, this was fantastic! Followed the recipe exactly and served alongside your Moroccan Lentil Salad. The flavors were so delicious, and it was lovely to eat outside with a delicious glass of wine.
Awesome, glad this worked for you! 🙌
I give this an enthusiastic 5🌟!! So great!! This was a wonderful experience to put all these spices together! I followed the recipe exactly, except used a lime instead of a lemon, with mint over all!!
Sounds perfect!
This was a very tasty recipe. The only criticism I have was that it was too salty. The
Ras el Hanout I used had sea salt as the fourth ingredient, so I would caution cooks
to look at the ingredients in the Ras el Hanout they are using. This recipe is definitely a
keeper, but next time I will eliminate the 2 teaspoons of kosher salt. Thank you for
a wonderful and exotic chicken.
Good to know! Thanks for sharing!
Amazing recipe! I served it with Persian style rice.
This was devastatingly delicious !!!
We have an unknown jar of Ras El Hanout spice in the pantry. The lemon zest pulls this together. I love salt and what it does for chicken but next time I may cut the salt by a 25-50 percent. Ah heck no. Leave it salty. The paste marinade was applied about 6 hours before cooking. Used charcoal BBQ which adds character. Served it with brown rice mixed with chopped figs, scallions, and grape tomatoes, and a Raita of yogurt cucumber and garlic. Holy cow !!
Perfect! Also some Ras El Hanout has salt in it…
It was delicious but also super quick and easy. Perfect!
Great recipe but I cannot tolerate all he ads. Too distracting. As I type this there are seven all in motion. Popping up and down. I’m not up for the challenge of fighting to get a recipe. Sorry,
ARe you on a desktop of or phone?
I made this a couple of nights ago and cooked it in the oven. It was so delicious and easy! I also made your labneh recipe to go with the chicken – also easy and so very good. Your approach to food and cooking is very closely aligned with how I do things, except you are a trained chef – so my cooking is getting seriously elevated. The photography is beautiful! My only wish is that I could pay somehow for your expertise and get rid of all the super annoying ads.
Sorry about the ads -I know they are annoying. Having the site set up this way makes the recipes accessible to everyone, so that is why I do it. I’m happy you liked the recipe. OH! Kathryn, use the Skip to Recipe button at the top to avoid most of the ads. 🙂
So quick and yummy! We ran out of ras el hanout that we bought in Morocco. Your recipe for the spice blend is perfect!
Great to hear, thanks Teresa!
I have no access to a grill in my downtown condo but started this on sauté in my Instant Pot, pressure cooked it for 4 minutes and finished it on sauté. It was delicious! I did a relish with carrot, red onion and a bit of rice vinegar and topped it with a yogurt, dill and honey sauce.
Love this Beth- way to get creative!!! So proud of you. And great to know others can do this too!
So delicious and flavorful, we made these again as soon as we could. I’m curious if it would taste good with some type of yogurt sauce on the side as well!
Awesome Skye, glad you liked it!
Snd yes, i think it would be great with something yogurty- tzatziki would be yummy.
Delicious! Made for company – everyone loved it! I seared on grill to get marks then transferred to oven. Yum!
Made this last night for dinner and everyone loved it. I served it with corn on the cob, watermelon and cucumber salad and a shirataki noodle stir fry. The entire dinner fit together perfectly for a hot summer night. I would have loved to see if the chicken would have tasted better the next day but there were no leftovers! Another winner Sylvia!
Thanks Trudy! Appreciate it!
I really want to make this for some friends who have just had a baby but wondered, how would I need to adapt the cooking time and temp for ‘boned’ thighs?
I would just give them a good sear on the grill- deep grill marks on each side- and finish in a 400 F oven (uncovered) until cooked through (internal temp 170F).
This recipe looks really good! My favorite part is that is looks pretty easy to make. I think it’ll be a food recipe to add to my meal prep. Thanks!
Easy and out of this world! Whole family enjoyed!
Made this tonight in the oven! Propane was out on the grill and I already had the chicken marinating in the fridge. Out of this world delicious!!! Thanks so much for your inspiring recipes!
Thanks Missy! I appreciate this so much and so glad you liked it!!! Hey If you get a chance could you rate the recipe? (using the “stars”?) Thanks… it helps Google find it. 😉
Absolutely!!! 5 stars hands down. Already sent the link to some friends!
Please provide details of how to bake in oven.
Done!
I used to have ras el hanout but I ran out of it. Trader Joe’s used to carry it but they no longer do. Do you know where we could get some of this locally, I live in Spokane.
I wonder if Huckleberries has it? Or bulk section of Rosauers? I will put a recipe out for it in the next day or so!
Order it like everything else, on Amazon. If you have prime it will be there the next day, or the day after that.
This one is a winner in my kitchen!!! I absolutely love it.
Thanks Victor!
Do you have a recipe for the Ras El Hanout paste?
Yes, putting it on this weekend!