Grilled Moroccan Chicken

“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.”

“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!”

“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!”

“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.”

“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.”

“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!!!!”

“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.”

“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!”

“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!!!”

“It was 10 degrees outside when I made this so I decided to bake it.I let it marinate overnight and baked it the next day.It was very flavorful and tender.I think it would be better grilled, but it was great baked.”

“Oh, my goodness, the smell when this was cooking was amazing!It tasted delicious too and the chicken was so tender.The only change I made was to add one tablespoon of lemon zest.I served it with couscous and a baby spinach, pomegranate, fetta cheese and pine nut salad. Thanks very much for posting this recipe!I’ll be making it again!”

“This was really good!The only thing I would change is to increase the marinating time, as the flavor didn’t penetrate the chicken as much as I would have liked it to.I served with green beans topped with feta, and drizzled lemon juice over the whole thing.Thanks for a really good recipe!”

“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 CouscousRecipe #67013 ….it goes so well together and uses some of the same ingredients/spices.Highly recommended meal!Thanks for the keeper of a recipe!”

“This is a wonderful. As soon as I was done making the marinade I knew it would be. It smelled wonderful! When I was finally able to sink my teeth into it when it was done grilling I was not disappointed, it was excellent. I noticed from the photos some people have cut the chicken into smaller pieces and skewered them. I think that would be an excellent idea because you would maximize coverage of the wonderful marinade. I will make this again.”

“Delicious!My entire family loved this – including our three small kids!Thank you for sharing!!”

“Let’s see I pretty much did everything known to man to sabotage this!I’m moving, everything is packed except for the mixer…I mixed everything with my mixer, eyeballed all the ingredients and threw it together and it still came out fabulous!Much better than hohum grilled chicken!!Great flavor!Thanks for sharing…this is moving to the top of our chicken list for grilling!Thanks!!”

“delicious.Served with couscous, as recommended.”

“This was excellent! I served it with Baked Basmati rice with scallions and my family loved it and even asked to take leftovers home!”

“Like several others, felt it was just somehow “missing” something (probably lemon). I also used all cilantro, as that was all I had, and marinated for 2 hours. Taste was great, and WILL make again! Thanks”

“EXCELLENT I served this with hummus, grilled onions, chopped tomatoes and shredded lettuce on pitas.. EXCELLENTI didn’t use ALL that oil, and I felt it needed more salt, but AWESOME!!”