Grilled Moroccan Chicken
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Grilled Moroccan Chicken

A simple but well seasoned yogurt marinade makes this grilled Moroccan chicken wonderfully flavorful, and very juicy.
Course Main Course
Cuisine Mediterranean
Keyword chicken
Prep Time 10 minutes
Cook Time 10 minutes
Rest time 40 minutes
Total Time 1 hour
Servings 4 servings
Calories 250kcal
Author Vered DeLeeuw


  • 1/2 cup plain Greek yogurt
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 1 teaspoon Diamond Crystal 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


  • 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.



Serving: 1g | Calories: 250kcal | Carbohydrates: 3g | Protein: 41g | Fat: 7g | Saturated Fat: 2g | Sodium: 402mg