Name: Moroccan‑Spiced Grilled Chicken Breasts
Prep time: 1 h 10 min
Cook time: 15 min
Total time: 1 h 25 min
Cuisine: Moroccan
Ingredients: 4 boneless, skinless chicken breasts; 3 tablespoons olive oil; 3 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon ground paprika; 1 teaspoon ground coriander; 1/2 teaspoon ground cinnamon; 1/2 teaspoon cayenne pepper (optional for heat); 1/2 teaspoon ground black pepper; 1/2 teaspoon salt; Juice of 1 lemon

Why You’ll Love Moroccan‑Spiced Grilled Chicken Breasts Recipe

You’ll love this dish because the yogurt marinade helps tenderize the chicken while infusing it with bold, aromatic spices. It’s simple yet satisfying, and the marinade can be prepared ahead of time — making it perfect for a quick weeknight dinner or a relaxed weekend cook‑out. The combination of garlic, lemon, cilantro and Moroccan spice mix gives the chicken a vibrant, exotic flavor without requiring elaborate prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

plain yogurt
lemon juice
chopped fresh cilantro
extra virgin olive oil
garlic, minced
ground cumin
paprika
ground cinnamon
salt
freshly ground black pepper
skinless, boneless chicken breasts

Directions

Marinate the chicken: In a medium bowl, combine yogurt, lemon juice, chopped cilantro, olive oil, minced garlic, ground cumin, paprika, cinnamon, salt and pepper. Add the chicken breasts and coat thoroughly in the marinade. Cover the bowl and chill in the refrigerator for at least 2 hours and up to overnight for best flavor.
Grill the chicken: Preheat your grill (or grill pan) to high heat for direct grilling. If using a charcoal grill, arrange for one side to be cooler for indirect cooking. Place the marinated chicken breasts over the direct high heat side, sear for a couple of minutes on one side, then flip and move them to the cooler side of the grill. Cover and cook a few more minutes until the internal temperature reaches 165 °F (74 °C) or until cooked through and no longer pink inside. Take care not to overcook, as chicken breasts can dry out.
Rest and serve: Let the grilled chicken rest for a few minutes before slicing or serving, to allow juices to redistribute.

Servings and timing

Servings: 4 servings
Prep time: Approximately 5 minutes
Cook time: About 15 minutes
Marinating time: At least 2 hours (or up to overnight)
Total time: Around 2 hours 20 minutes (including marinating)

Variations

Swap out the chicken breasts for boneless chicken thighs for a juicier result and slightly different flavor profile.
Add a pinch of cayenne or chili powder to the spice mix if you like a bit of heat.
Serve with a side of grilled vegetables (e.g., zucchini, bell peppers, red onion) brushed with olive oil and sprinkled with the same spice combination for a cohesive meal.
Use Greek yogurt instead of plain yogurt for a thicker marinade coating.
Transform into wraps or sandwiches by slicing the grilled chicken and serving it in warm pita or flatbread with cucumber‑mint yogurt sauce and fresh salad.

Storage/Reheating

Storage: Once cooked, allow the chicken to cool slightly then store in an airtight container in the refrigerator for up to 3‑4 days.

Freezing: You may freeze cooked grilled chicken in a freezer‑safe container or bag for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating: To reheat, you can use a microwave at medium heat until warmed through, or better yet, reheat gently on a grill pan or skillet over medium heat to help preserve juiciness. Add a splash of water or a light brush of olive oil to help prevent drying out.

FAQs

What type of yogurt should I use?

Plain yogurt is best here—either whole‑milk or low‑fat will work. The key is that it’s unsweetened and unflavored so it doesn’t alter the savory marinade.

Can I skip the marinating time?

While you can cook the chicken almost immediately, allowing at least 2 hours of marinating (or overnight if possible) significantly improves taste and tenderness.

What if I don’t have a grill?

You can absolutely use a cast‑iron grill pan or a heavy skillet on the stovetop. Preheat it until hot, sear the chicken and then reduce heat or cover and finish cooking gently until done.

How do I know when the chicken is cooked?

The internal temperature should reach 165 °F (74 °C). If you don’t have a thermometer, ensure the chicken is no longer pink in the center and the juices run clear. Be cautious not to overcook, as breasts can dry.

Can the spices be adjusted?

Yes. Feel free to modify based on your taste: increase or decrease the cumin, paprika or cinnamon. You can also add other spices like coriander, turmeric or a bit of smoked paprika for variation.

Is this recipe gluten‑free?

Yes — as written, this recipe is naturally gluten‑free, assuming the yogurt and any added ingredients are certified gluten‑free.

How should I serve this chicken?

Slice the grilled chicken and serve over a bed of greens, with rice or quinoa, alongside roasted vegetables, or tucked into wraps or pita breads with fresh toppings.

Can I make the marinade ahead of time?

Yes, you can prepare the marinade (yogurt + spices + lemon + garlic + cilantro) a few hours ahead and keep it covered in the fridge. Then add the chicken when you’re ready to marinate.

What if the chicken is too thick?

If the chicken breasts are very thick, consider pounding them lightly to an even thickness so they cook through evenly. Or you can finish in a moderate oven after searing on the grill to avoid over‑charring the outside while under‑cooking inside.

Can I use bone‑in chicken instead?

Yes, you can—but you’ll need to increase the cooking time and ensure the marrow is fully cooked. The marinating time still applies. Bone‑in pieces may take more care to grill evenly.

Conclusion

This Moroccan‑spiced grilled chicken is a wonderfully flavorful, yet straightforward dish that transforms simple chicken breasts into something special. With a creamy yogurt marinade, aromatic spices and a quick grill, it’s ideal for both weeknight dinners and weekend gatherings. Try it with your favorite sides, and you’ll likely find it becoming a go‑to recipe in your rotation.