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