Grilled 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!
Pre-heat the grill to medium-high.
Make a paste with the olive oil, ras el hanout, salt, garlic and lemon zest, mixing together in a small bowl.
In a medium bowl, toss the paste with the chicken, coating 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 cook 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).
If baking, bake on a sheet pan, on the middle rack, uncovered in 425F oven for 30-35 minutes or until internal temp reaches 165 F.
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