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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! #moroccanchicken #raselhanout #moroccanfood #moroccan

Moroccan Chicken Recipe with Ras El Hanout

  • Author: Sylvia Fountaine
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 6
  • Category: Chicken, main, grilled
  • Method: grill
  • Cuisine: moroccan

Description

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!


Ingredients

  1. 2 lbs chicken thighs, boneless and skinless
  2. 2 teaspoons kosher salt
  3. 2 tablespoons ras el hanout spice blend
  4. 4 tablespoons olive oil
  5. 2 cloves garlic, finely minced
  6. lemon zest from one small lemon, plus juice for the end
  7. parsley or mint for garnish or Preserved Lemon Gremolata! 

Instructions

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).

Or make the Preserved Lemon Gremolata, and spoon over top.


Notes

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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