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Grilled Moroccan Chicken


  • 1⁄2cup extra virgin olive oil (the best quality you can get)
  • 1⁄4cup chopped scallion (, white part only)
  • 1⁄4cup chopped parsley
  • 1⁄4cup chopped fresh cilantro
  • 1tablespoon minced garlic
  • 2teaspoons paprika
  • 2teaspoons ground cumin
  • 1teaspoon salt
  • 1⁄4teaspoon turmeric
  • 1⁄4teaspoon cayenne pepper
  • 4boneless skinless chicken breasts


  • 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.


  • verda419

    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!!!

  • Crisci

    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.

  • Kenzington

    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!

  • Aussie-In-California

    AWESOME! I made this for my BF for Valentines dinner & I have never had so many compliments! I cut up the chicken breasts into 2″ chunks then marinated & made kebabs w/ onion & mushrooms. Wonderful blend of herbs & spices each bite was heaven. Thanks Mirj!

  • Elizardbeth

    Really good mix of spices. I went light on the salt, which I do not recommend doing. The salt brings out the flavor of all the seasoning. My husband asked me to save this recipe to make again.

  • Little Red Bug

    My hubby LOVED this. I did too. I let it marinate in the fridge for about five hours. By that time, the flavor was all through the chicken breast. This is great served with grilled veggies with a little balsalmic dressing or some fresh fruit. Lemon rice would also be nice.

  • Chris #5

    Should be given 6 stars! I doubled this, since I was firing up the grill and I had an idea it would be outstanding. My only recommendation is to use boneless chicken thighs instead of the breasts. I used a package of each, and by far, the thighs were soooo much better–almost melted in your mouth. I served them with naan that I quickly grilled after I took the chicken off. We made sort of naan sandwiches with a couple of the pieces. Not spicy at all. Just a delicious combination of flavors that work together fantastically. I followed the amounts exactly except for the paprika–didn’t have enough. Didn’t matter at all. Thanks!!!!

  • WJKing

    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!

  • Girl in Uruguay

    Fantastic! I’ve made this many times and it is always enjoyed. When I don’t have access to a blender I just finely chop the ingredients….I actually prefer it this way. I serve the chicken with Curried Couscous Curried Couscous ….it goes so well together and uses some of the same ingredients/spices. Highly recommended meal! Thanks for the keeper of a recipe!

  • Kristin DeRamus

    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.