A well-seasoned yogurt marinade ensures that this grilled Moroccan chicken is wonderfully flavorful and very juicy.
After marinating the chicken for 30 minutes, prep time is just 10 minutes and cook time is another 10, so this is a truly easy recipe, suitable for a weeknight dinner.
I'm always on the lookout for well-seasoned and interesting ways to cook chicken. This recipe fits the bill. It's a wonderfully flavorful yet simple preparation for chicken breasts.
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.
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Ingredients
You'll only need a few simple ingredients to make this tasty Moroccan-style chicken. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
Greek yogurt: Use whole-milk yogurt for the best flavor. I tried using nonfat yogurt and it wasn't as good.
Olive oil: Extra-virgin olive oil tastes best. If you'd rather use an oil with a higher smoke point, you can use avocado oil instead.
Minced garlic: You can mince it yourself, or use the stuff that comes in a jar. Freshly minced does taste significantly better.
Salt and pepper: Kosher salt is best. If using fine salt, use half the amount listed, or the dish could end up too salty.
Spices: I like to use paprika, cumin, and cayenne. Make sure the spices you use are fresh! A stale spice can easily ruin a dish.
Fresh chicken: I use boneless skinless chicken breasts in this recipe.
Instructions
Making this Moroccan chicken recipe is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
You start by whisking together the marinade ingredients. Add the chicken and marinate for 30 minutes.
Grease your grill, and grill the chicken until cooked through, 4-6 minutes per side.
Let the chicken rest for 10 minutes, then serve.
Expert tip
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 gush out of it into the cutting board!
Frequently asked questions
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.
I use a dual-contact electric grill to make this recipe. You can use a grill pan or an outdoor grill.
Yes. Try baking it in a 450°F oven for around 15 minutes (for 6 oz pieces) and up to 30 minutes if your chicken pieces are larger, loosely covering them with foil after the initial 20 minutes.
Variations
I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:
- You can use plain whole-milk yogurt instead of Greek yogurt. The marinade won't be as thick, but that's not a bad thing. It actually might be easier to work with.
- Use avocado oil instead of olive oil.
- Use smoked paprika instead of regular paprika.
- If you like your food very spicy, increase the cayenne pepper to ¼ teaspoon.
Serving suggestions
This versatile chicken dish goes with so many side dishes. I like to serve it on a bed of cauliflower rice or mashed cauliflower and serve it with any of the following vegetables:
Storing leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to four days. Reheat them gently in the microwave, covered, or use them cold in salads. I like to add them to this arugula salad or use them in a lettuce sandwich.
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Recipe card
Grilled Moroccan Chicken
INGREDIENTS
- ½ cup plain Greek yogurt
- 1 tablespoon olive oil
- 1 tablespoon minced fresh garlic
- 1 teaspoon Diamond Crystal kosher salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- ⅛ teaspoon cayenne pepper
- 4 (6 oz) boneless skinless chicken breasts
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 a grill, dual-contact grill, or grill pan on high heat, about 5 minutes, and lightly grease it. Grill the chicken breasts for 4-6 minutes on each side, or for a total of 4-6 minutes on a dual-contact grill, until juicily cooked through and an instant-read thermometer inserted into the thickest part registers 165 degrees F.
- Rest the chicken for 5-10 minutes before slicing and serving.
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NOTES
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NUTRITION PER 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, and Country Living. 