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Three pieces of richly seasoned Moroccan Spiced Chicken Thighs served over a bed of couscous on a light plate.

Moroccan Spiced Chicken Thighs

This recipe provides instructions for preparing quick, flavorful chicken using a simple spice marinade.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 6 hours 6 minutes
Servings: 4 people
Course: Dinner
Cuisine: Moroccan
Ingredients Equipment Method Notes

Ingredients
  

  • 1.75 pounds boneless skinless chicken breasts or tenderloins
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 3 garlic cloves, minced
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon cayenne pepper

Equipment

  • Meat Mallet
  • Small bowl or measuring cup
  • 1 gallon zip-lock bag
  • Grill

Method
 

  1. Place chicken breasts between 2 pieces of wax or parchment paper. Use a meat mallet to pound the chicken to an even ½-inch thickness. Skip this step if you are using chicken tenderloins.
  2. Mix all ingredients except the chicken together in a small bowl or measuring cup.
  3. Place the pounded chicken breasts inside a 1 gallon zip-lock bag. Add the marinade to the bag, press the air out, and seal the bag shut.
  4. Massage the marinade into the chicken breasts until they are evenly coated. Place the bag in a bowl in the refrigerator to protect against leakage. Let the chicken marinate for at least 5 hours or overnight.
  5. Clean the grill and preheat it to high heat.
  6. Place the chicken breasts on the grill, spooning any remaining marinade over the top. Grill, covered, for 2 to 3 minutes per side. Do not overcook the chicken.

Notes

Marinating for a longer period, such as overnight, results in deeper flavor penetration.