Grilled Moroccan Chicken

"A very healthy and exotic way to prepare chicken. Goes great with couscous and a fresh green salad."
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by gailanng photo by gailanng
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by dianegrapegrower photo by dianegrapegrower
Ready In:




  • Combine oil, scallions, parsley, cilantro, garlic, paprika, cumin, salt, turmeric and cayenne pepper in the container of a food processor.
  • Process until smooth.
  • Rub the mixture on both sides of the chicken breasts and let stand 30 minutes.
  • Preheat the grill to medium hot.
  • Grill chicken breasts 5-7 minutes on each side, or until done.

Questions & Replies

  1. Can I just use 1.5 Tbsp of Ras el Hanout instead of the paprika, cumin, turmeric and cayenne??


  1. After months and months of trying recipes on Recipezaar, this one is hands-down, THE winner. I baked it (large semi-frozen chicken breasts) in the oven @ 375 degrees for 45min and it turned out moist and flavorful. Will be making this for company.
  2. This is my absolute favorite chicken recipe. I usually save some of the marinade to add to plate for dipping. I've grilled, broiled, baked and even used my Foreman grill for this recipe and it always come out great. Thank you for sharing!!!
  3. Well - let's do one word for this one - WOW! That's it! :) I placed all items into a gallon freezer bag, then added chicken, and let it marinate for 2 hours. Grilled the chicken, and served it alongside carrots piedmontese (#24156), zucchini ribbons w/ basil butter (#34110), swiss chard w/ feta cheese (#11548)...a fabulous meaal - and fairly low-carb. THIS is a keeper! I'm keeping this in mind for times when company comes on short notice - WONDERFUL - thank you!
  4. I really loved this. When I made the marinade I decided it needed just a touch of something else so I gave it a squeeze of lemon and a dash of cinnamon and it took it over the top. Served it with cous cous and it got rave reviews. Next time I think I'll add some apricots or figs to the menu too and really do it up! Thanks for the great recipe!
  5. Used this on pork loin. What a treat! Thank you for sharing it. I used kosher salt in the marinade and loved it by itself. I think I'll keep the marinade recipe to serve as a dipping sauce for toasted italian bread. Exotic yet simple. Can't ask for better.


  1. I've made this a dozen times. I'm not always the best on the grill and I always seem to burn the marinade, so I actually prefer the taste of baking it. I use chicken thighs which makes it turn out fork tender and so moist and flavorful. To make it even easier, I marinade the chicken in the baking dish that I will cook it in later. Also, you will have a lot of leftover scallion, cilantro, and parsley so I try to 3x or 4x the marinade and buy family packs of chicken to freeze together for later. If you have all the ingredients out, you might as well. I've also cooked from frozen in a crockpot, so really you can't go wrong with it.
  2. Turned marinade into gravy and served chicken over rice with the gravy on top - yum!!
  3. I've made this twice, both times...Outstanding! The first time I didn't have any paprika and used minced onions instead of scallions and chicken breast filets. Turned out great only very green in color. The next time I followed the recipe exactly and skewered chicken breast strips. Next time I am going to increase the cayenne pepper. Both times I make the marinade the day before so I wouldn't have the mess in the kitchen the next day. Both times I marinated the chicken for atleast 3 hours. Everyone loves this recipe!
  4. I grilled this in a cast iron skillet and added a bag of pepper and onion stir fry , and served over rice. Every one loved it, even the skeptics telling me this is “a doer again “
  5. This chicken might be the best chicken I've ever grilled. I was reading reviews thinking that people may be overstating the deliciousness but no, no. This chicken is just plain amazing. I can't recommend this recipe enough! The only thing I'm bummed about is that I've had it pinned to Pinterest for over a year and just now cooked it. <br/><br/>I made a couple of changes to the recipe based on suggestions in reviews and what I had on hand (and didn't):<br/>I added a splash of lemon juice<br/>Omitted the scallions (I thought I had onions to sub but didn't - oops)<br/>Added a dash of onion powder to make up for my lack of scallions/onions<br/>Used 4 tbsp of dried parsley instead of fresh<br/>I cut the chicken breasts in half long ways for portion purposes - I think it boosted the marinade flavor


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