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  • Writer's pictureSusie Csorsz Brown

Moroccan Grilled Chicken

I imagine this spicy-but-not-overly-so paste would be good on grilled veggies, too. Haven't tried that yet, but I definitely intend to.

Moroccan Grilled Chicken


1.5 kg chicken breast, filet or bone-in

2 T olive oil

1 teaspoon each: cinnamon nutmeg, cumin, aleppo pepper

1 1/2 tsp salt

1/2 tsp ground pepper, ginger and turmeric

couple cloves of garlic smashed


Clean and prepare chicken breast: remove skin; set aside. (You can also put the seasoning paste under the skin, if you like, and that may offer some protection on the grill from over-cooking. I removed it but then watched it closely while on the grill.)

Mix olive oil, all of the herbs, salt, ginger, pepper, turmeric and garlic in a small bowl. Using a spoon, smear the paste all over the chicken. Cover and refrigerate for at least 2 hours, but preferably overnight.

Cook on a hot grill until chicken is no longer red, but still juicy. Remove from grill to a platter, cover and let sit at least 10 minutes. Enjoy!

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