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Grilled Moroccan Chicken
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5 from 4 votes

Moroccan Grilled Chicken

Using the Tagine as inspiration, I’ve created a dry rub, a blend of spices to season my Moroccan Grilled Chicken recipe with the flavors of North Africa and the Mediterranean. For easier grilling, I start with a whole chicken that’s had its backbone removed so that it lays flat, the dry rub is sprinkled over both top and bottom of the chicken and left to absorb the flavors for at around 5-6 hours in the refrigerator. Grilled to juicy perfection, a mixture of grated ginger, garlic, olive oil, and lemon is brushed on in the final minutes of grilling to give the chicken a bright kick of seasoning.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
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Course: Main Course
Cuisine: African, Moroccan
Keyword: Grilled Chicken, Tagine
Servings: 4
Calories: 128kcal

Equipment

  • Charcoal or Gas Grill

Ingredients

  • 1 4-Pound Chicken Or Bone-in Chicken pieces of your choosing
  • 4 Teaspoons Salt 1-teaspoon per pound of chicken
  • 2 Teaspoons Ground Coriander
  • 2 Teaspoons Smoked Paprika
  • 1 Teaspoon Ground Cumin
  • 1 Teaspoon Ground Turmeric
  • 1 Teaspoon Granulated Sugar
  • 1/2 Teaspoon Cayenne Pepper
  • 1/2 Teaspoon Cinnamon

Finishing Baste

  • 1 Tablespoon Grated Ginger
  • 1 Teaspoon Garlic Crushed and chopped
  • 1 Lemon Zest and juice
  • 2 Tablespoons Olive Oli

Grilled Citrus and Olive Foil Packets

  • 1 Orange Sliced
  • 1/2 Cup Green Olives Pitted
  • 1/2 Cup Kalamata Olives Pitted
  • 1/2 Cup Red Onion Sliced
  • 1 Cup Tomato Diced
  • 1 Teaspoon Garlic Crushed and Chopped
  • 1 Cup Carrots 1-inch dice
  • 1/2 Teaspoon Red Pepper Flakes
  • 1/2 Teaspoon Ground Coriander
  • 1/2 Teaspoon Ground Cumin
  • 1/2 Teaspoon Smoked Paprika

Instructions

Grilled Chicken

  • Cut the chicken into quarters (or have the butcher do it), place in a large heatproof casserole dish so that it can lay flat
  • Sprinkle both sides with the dry rub and let marinate for 5-6 hours
  • Light the charcoal grill and pile the charcoal on one side of the grill. Place the foil packet of veggies directly over the coals, turning the packet every 5 minutes
  • Place the chicken over indirect heat, not over the coals, turning frequently to avoid burning
  • Grill the chicken for 35-45 minutes depending on size, until the juices run clear and the temperature registers 165F
  • The last 1-2 minutes on the grill, use a grill brush and spread the finishing baste over both the bottom and skin side of the chicken, careful not to leave the baste over the flames too long, the garlic and ginger can turn bitter if allowed to burn.
  • Remove from the grill, cover with foil and let rest for 5 minutes

Grilled Citrus and Olive Foil Packets

  • Lay a large piece of foil flat on the counter, place all ingredients in the center of the foil
  • Carefully fold the foil to create a leak-proof seal
  • Repeat the process with the second layer of foil
  • Place the foil pack over the hottest part of the grill at the same time as the chicken, carefully turn every 5 minutes
  • This can be served either on top of the chicken as a sauce or tossed with baby arugula for a wilted arugula salad
Nutrition Facts
Moroccan Grilled Chicken
Amount Per Serving
Calories 128 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 2946mg128%
Potassium 373mg11%
Carbohydrates 18g6%
Fiber 6g25%
Sugar 9g10%
Protein 3g6%
Vitamin A 6672IU133%
Vitamin C 41mg50%
Calcium 68mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.