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Grilled Moroccan chicken on a white plate.

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.
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 20 minutes
Marinating time: 2 hours
Total Time: 2 hours 35 minutes
Servings: 4 Servings
Calories: 692kcal
Author: Deborah Rainford

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)

For the Moroccan-style BBQ Sauce:

  • ½ cup ketchup
  • 2 tablespoons honey
  • 1 tablespoon white vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • ½ teaspoon paprika
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • Salt and pepper to taste

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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