These grilled Moroccan chicken thighs are perfect for grilling or oven baking. With a flavorful marinade and homemade BBQ sauce, it's an easy and delicious choice for any dinner. Quick to prepare and full of taste, it's sure to become a favorite.
Pair this Moroccan chicken with my Moroccan rice recipe or Greek roast potatoes. For more incredible chicken recipes, try this harissa roast chicken.
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⭐️ Why this recipe works
- Flavorful marinade: The blend of yogurt and Moroccan spices ensures the chicken is not only tender but also packed with flavor.
- Versatile cooking method: Suitable for grilling outdoors or using a grill pan indoors, making it perfect for any season. You could also bake these in the oven if you prefer.
- Customizable heat level: Easy adjustment of cayenne pepper in the marinade to cater to different spice preferences.
🧾 Ingredients overview
- Chicken thighs: The star of the dish, providing a juicy, flavorful base.
- Yogurt: Helps tenderize the chicken and allows the spices to adhere better.
- Olive oil: Adds richness and aids in grilling without sticking.
- Garlic, paprika, cumin, cinnamon, ginger, coriander, cayenne pepper: Key Moroccan spices that give this dish its distinctive flavor.
- Lemon juice: Adds acidity, brightening up the overall flavors.
- Ketchup & honey: Base components of the BBQ sauce, offering a sweet and tangy backdrop.
- White vinegar: Adds a zesty tang to the BBQ sauce, balancing the sweetness.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Moroccan chicken thighs step-by-step
- Marinate the chicken: Combine marinade ingredients and chicken thighs; refrigerate for at least 2 hours, preferably overnight.
- Preheat the grill: Ensure the grill is at medium-high heat for even cooking.
- Grill the chicken: Cook chicken thighs on the grill, achieving charred marks and ensuring doneness.
- Prepare the BBQ sauce: Mix BBQ sauce ingredients; heat until combined.
- Brush the chicken: In the last minutes of grilling, apply the BBQ sauce for added flavor.
Alternatively, you can oven-bake these chicken thighs:
- Preheat Oven: Set to 425°F (220°C).
- Marinate Chicken: Follow the marinating instructions as listed above and in the recipe card.
- Prepare Baking Sheet: Line with foil, place a wire rack on top, and arrange chicken thighs skin-side up, ensuring they don't touch.
- Bake: Cook in the preheated oven for 25-30 minutes, or until an instant-read thermometer reads 165°F (74°C) in the thickest part of a thigh.
- Add BBQ Sauce: Brush with Moroccan-style BBQ sauce in the last 10 minutes of baking for a caramelized finish.
- Broil (Optional): For extra crispiness, broil on high for 2-3 minutes at the end, watching closely to avoid burning.
- Rest and Serve: Allow to rest a few minutes before serving. Ideal with couscous, grilled veggies, or salad.
📖 Substitutions and variations
- Dairy-free: Substitute yogurt with a dairy-free alternative like coconut yogurt.
- Spice adjustments: Vary the amount of cayenne pepper for desired heat levels or add smoked paprika for a smoky flavor.
- Boneless chicken: Use boneless thighs or breasts, adjusting cooking times accordingly.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Marinate overnight: For the best flavor penetration and tenderization, let the chicken marinate overnight.
- Reserve some marinade: Before adding chicken, keep a portion of the marinade aside for basting or as a sauce, ensuring raw chicken does not contaminate it.
- Grill management: Keep a cooler side on the grill to move chicken pieces if flare-ups occur or to finish cooking without burning.
🍯 Storing and reheating leftovers
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze in a suitable container for up to 3 months.
- Reheat: Best reheated on a covered skillet over medium heat, adding a splash of water for moisture.
❓Recipe FAQ's
Can I make this recipe without a grill?
Yes, a grill pan on the stove works well.
Is this recipe spicy?
The recipe has a mild to moderate spice level, adjustable based on the amount of cayenne pepper used.
Can I use chicken breasts instead?
Absolutely, adjust the cooking time as breasts cook faster than thighs.
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Easy Grilled Moroccan Chicken Thighs
These grilled Moroccan chicken thighs are perfect for grilling or oven baking, with a flavorful marinade and homemade BBQ sauce.
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Servings: 4 Servings
Ingredients
For the Marinade:
- ½ cup plain yogurt
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper, adjust to taste
- 1 teaspoon salt
- ½ teaspoon black pepper
- Juice of 1 lemon
For the Chicken:
- 8 chicken thighs, bone-in and skin-on (about 2 to 2.5 lbs)
Instructions
Marinating the Chicken:
- Prepare the Marinade: In a large bowl, combine yogurt, olive oil, garlic, paprika, cumin, cinnamon, ginger, coriander, cayenne pepper, salt, black pepper, and lemon juice. Mix well to combine.
- Marinate the Chicken: Add chicken thighs to the marinade, ensuring each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
Grilling the Chicken:
- Preheat the Grill: Preheat your grill to medium-high heat.
- Grill the Chicken: Remove the chicken from the marinade, letting any excess drip off. Place chicken thighs on the grill, skin-side down. Grill for about 5-7 minutes per side, or until the chicken is well-marked and cooked through, reaching an internal temperature of 165°F.
Preparing the Moroccan-style BBQ Sauce:
- Combine Ingredients: While the chicken is grilling, prepare the BBQ sauce by combining ketchup, honey, white vinegar, olive oil, cumin, paprika, cinnamon, ginger, salt, and pepper in a small saucepan. Heat over medium heat, stirring until the mixture is smooth and heated through.
- Finish the Chicken: In the last few minutes of grilling, brush the Moroccan-style BBQ sauce over the chicken thighs, turning to coat them evenly.
To Serve:
- Rest and Serve: Let the chicken rest for a few minutes off the grill before serving. Serve with a side of couscous, grilled vegetables, or a fresh salad.
Notes
- Marinating Time: For the best flavor, allow the chicken to marinate overnight.
- Grill Temperature: Keep the grill at a consistent medium-high temperature to ensure the chicken cooks evenly without burning.
- Internal Temperature: Use a meat thermometer to check that the chicken reaches the safe internal temperature of 165°F.
- Serving Suggestion: Garnish with fresh herbs like cilantro or parsley and lemon wedges for added freshness.
Nutrition
Calories: 692kcal | Carbohydrates: 23g | Protein: 39g | Fat: 50g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 24g | Trans Fat: 0.2g | Cholesterol: 225mg | Sodium: 1048mg | Potassium: 712mg | Fiber: 2g | Sugar: 17g | Vitamin A: 1427IU | Vitamin C: 3mg | Calcium: 98mg | Iron: 4mg
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Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
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