Want some other recipes that use Ras El Hanout? Check out my Moroccan Lamb, Moroccan Chickpeas, Slow Cooker Moroccan SToup, and Summer Pearl Salad.

Note: The marinade makes enough to coat up to 2 lbs of chicken. This recipe is similar to my Easy Marinated Chicken Thighs, but I want to give a shoutout to PanningTheGlobe, it was her recipe that I mildly tweaked. 

Prep time: 5 minutes; Cook time: 8 minutes (+ 1 – 8 hours marinating); Serves: 4 – 6

What you need:

• 1 lb boneless skinless chicken breasts, sliced in half lengthwise 
• 1 cup plain yogurt (Greek is the best, I used Icelandic because Pete had it in the fridge)
• 1 lemon, juiced (roughly 1/4 cup)
• 1 tbsp Ras El Hanout
• 1 tsp salt
• 1/4 tsp chili flakes
• 4 cloves garlic, minced
• 3 tbsp olive oil

What you do:

• In a large ziplock bag, add the yogurt, Ras Elin Hanout, chili peppers, salt, garlic, lemon juice and olive oil

• Seal bag and squish together to combine
• Add the chicken breasts, seal and squish to cover. 

• Place in the fridge for 1 – 8 hours

• Remove from fridge, turn your BBQ on medium-high
• When your BBQ is at temperature (about 400F), place chicken on grill
• Grill roughly 4 minutes a side 

• Serve

• Enjoy!

• Summertime BBQ!

• Shown with Quinoa Tabbouleh (recipe in future weeks)

• Leftovers? Amazing diced up to make a chicken salad with a little mayo!

Yield: 4 -6

Rockin’ Moroccan Chicken

Prep Time: 5 minutes

Cook Time: 8 minutes

Additional Time: 8 hours

Total Time: 8 hours 13 minutes

A Moroccan spiced bbq recipe. What to cook when you are wondering "what to do with chicken".

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Ingredients

• 1 lb boneless skinless chicken breasts, sliced in half lengthwise 
• 1 cup plain yogurt (Greek is the best, I used Icelandic as it was what I had in the house)
• 1 lemon, juiced (roughly 1/4 cup)
• 1 tbsp Ras El Hanout
• 1 tsp salt
• 1/4 tsp Chili flakes
• 4 cloves garlic, minced
• 3 tbsp olive oil

Instructions

1. In a large ziplock bag, add the yogurt, Ras Elin Hanout, Chili peppers, salt, garlic, lemon juice and olive oil
2. Seal bag and squish together to combine
3. Add the chicken breasts, seal and squish to cover. 
4. Place in the fridge for 1 - 8 hours
5. Remove from fridge, turn your BBQ on high
6. When your BBQ is on medium-high (about 400F), place chicken on grill
7. Grill roughly 4 minutes a side 
8. Serve
9. Enjoy!

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 322Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 100mgSodium: 903mgCarbohydrates: 6gFiber: 0gSugar: 4gProtein: 38g