A simple but well-seasoned yogurt marinade makes this grilled Moroccan chicken wonderfully flavorful, and very juicy.
Chicken can be boring, and no one wants to eat bland food. So I’m always on the lookout for well seasoned and interesting ways to make it.
This recipe fits the bill. It’s a wonderfully seasoned, simple preparation for chicken breasts. My husband and I naturally like it – but even the kids enjoy this dish.
Juicy and flavorful chicken recipe
Marinated in a well-seasoned yogurt marinade for just a short time, the chicken turns out incredibly juicy and flavorful. I’m not usually a fan of chicken breast, but I have to admit that when well prepared, it CAN be delicious.
I use my George Foreman grill to make this grilled Moroccan chicken. You can use a grill pan or an outdoor grill, of course. I imagine that baking at high heat on a rack (450 degrees F, 15-20 minutes) would also work.
The ingredients needed for this recipe
You will only need a few ingredients to make this tasty entree (the exact measurements are listed in the recipe card below):
Greek yogurt: Use whole-milk yogurt for the best flavor.
Olive oil: Extra-virgin olive oil tastes best. If you worry about the oil’s smoke point, you can use avocado oil instead.
Minced garlic: You can mince it yourself, or use the stuff that comes in a jar.
Salt and pepper: Kosher salt is best. If using fine salt, use half the amount listed.
Spices: Paprika, cumin, and cayenne. Make sure they’re fresh! A stale spice can easily ruin a dish.
Fresh chicken: I use boneless skinless chicken breasts in this recipe.
Olive oil spray: for the grill. You can also use avocado oil spray.
How to make grilled Moroccan chicken
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. Start by whisking the first five ingredients to make a tasty marinade. Add the chicken and marinate for 30 minutes.
2. Grill until cooked through, 4-6 minutes per side.
3. Let the chicken rest for 10 minutes, then serve.
What exactly is “Moroccan” seasoning?
Moroccan spices typically include spices such as cumin, paprika, cinnamon, ginger, and turmeric. Some say that Moroccan cuisine is actually very similar to Indian cuisine.
Allow the meat to rest before slicing
As always when cooking whole chicken breasts (or whole roasts), it’s important to allow the cooked chicken to rest before you slice it, allowing the juices to settle and redistribute.
There’s nothing more distressing than cutting into a juicy piece of meat and seeing all the juices come out of it and into the plate!
What to serve with grilled Moroccan chicken?
I suppose it’s true that Moroccan and Indian cooking (or at least the spices used) are similar. I like to serve this dish with Indian-style sides, such as sauteed curried cauliflower and sweet potato cakes.
More tasty chicken recipes
If you’re looking for ways to make chicken breasts more interesting, blackened chicken is another recipe that I really like. And tarragon chicken is another chicken breast recipe with a very unique flavor.
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Grilled Moroccan Chicken
INGREDIENTS
- 1/2 cup plain Greek yogurt
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 4 6 oz boneless skinless chicken breasts
- Olive oil spray
INSTRUCTIONS
- In a shallow dish, whisk together the yogurt, olive oil, garlic, kosher salt, black pepper, paprika, cumin and cayenne.
- Add the chicken, turning it to make sure it’s well-coated.
- Set aside to marinate for 30 minutes, or cover, place in the fridge and marinate for a few hours.
- Heat grill, dual-contact grill or grill pan on high heat, about 5 minutes. Spray the grill with olive oil spray. Grill the chicken breasts 4-6 minutes on each side, or for a total of 4-6 minutes on dual contact grill, until juicily cooked through and an instant-read thermometer registers 165 degrees F.
- Rest the chicken 5-10 minutes before slicing and serving.
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, Reader's Digest, and Better Homes and Gardens.