Grilled Moroccan Chicken Thighs Recipes

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MOROCCAN CHICKEN THIGHS



Moroccan Chicken Thighs image

Quick and easy thighs with complex Moroccan flavors. Serve with rice, garnished with lemon wedges.

Provided by Scott Heddle

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h20m

Yield 4

Number Of Ingredients 14

8 bone-in chicken thighs
kosher salt and ground black pepper to taste
1 ½ cups chicken broth
3 tablespoons paprika
3 tablespoons ground cumin
3 teaspoons minced fresh ginger root
3 teaspoons ground turmeric
2 teaspoons ground cinnamon
1 lemon, zested and juiced
olive oil, or to taste
1 tablespoon canola oil, or to taste
½ white onion, chopped
1 cup pimento-stuffed green olives
2 tablespoons chopped fresh parsley

Steps:

  • Season chicken thighs with salt and pepper. Let come to room temperature, about 30 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine chicken broth, paprika, cumin, ginger, turmeric, cinnamon, and 2 teaspoons lemon zest in a bowl.
  • Heat oils in a cast iron skillet until they begin to smoke. Add chicken thighs, skin-side down, and cook for 4 minutes. Flip thighs and continue cooking until skin is crispy, about 4 minutes more. Transfer to a plate. Saute onion in the skillet until softened, 3 to 5 minutes. Pour chicken broth mixture carefully over onion; scrape up any browned bits off the bottom of the skillet.
  • Return chicken thighs to the skillet. Spoon some of the liquid over the thighs.
  • Transfer skillet to the preheated oven; bake until chicken thighs are no longer pink in the center, 25 to 30 minutes.
  • Add olives to the skillet. Drizzle lemon juice over the thighs and garnish the whole dish with parsley.

Nutrition Facts : Calories 538.8 calories, Carbohydrate 14.3 g, Cholesterol 130.6 mg, Fat 37.7 g, Fiber 5.9 g, Protein 39.2 g, SaturatedFat 8.1 g, Sodium 1815 mg, Sugar 2.6 g

GRILLED MOROCCAN CHICKEN



Grilled Moroccan Chicken image

The spices in this grilled chicken recipe are reminiscent of ras el hanout, a North African spice blend that usually contains over a dozen spices.

Provided by Jennifer Segal

Categories     Dinner

Time 20m

Yield 4

Number Of Ingredients 12

1½ to 1¾ pounds boneless skinless chicken breasts (or chicken tenderloins)
¼ cup extra virgin olive oil
1 teaspoon salt
1 teaspoon sugar
3 garlic cloves, minced
2 teaspoons paprika
1 teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon ground ginger
¼ teaspoon ground turmeric
¼ teaspoon ground cinnamon
⅛ teaspoon cayenne pepper

Steps:

  • Place chicken breasts between 2 pieces of wax or parchment paper and, using a meat mallet, pound to an even ½-inch thickness. (Skip this step if substituting chicken tenderloins.)
  • Mix all ingredients except chicken together in a small bowl or measuring cup. Place pounded chicken breasts inside a 1 gallon zip-lock bag. Add marinade to the bag, press air out and seal shut. Massage marinade into the breasts until evenly coated. Place the bag in a bowl in the refrigerator (to protect against leakage), and let the chicken marinate for 5-6 hours.
  • Clean grill and preheat to high. Place chicken breasts on grill, spooning marinade over top. Grill, covered, for 2-3 minutes per side. Do not overcook.

Nutrition Facts : Calories 344, Fat 19g, Carbohydrate 3g, Protein 40g, SaturatedFat 3g, Sugar 1g, Fiber 1g, Sodium 798mg, Cholesterol 118mg

GRILLED MOROCCAN CHICKEN THIGHS



GRILLED MOROCCAN CHICKEN THIGHS image

Categories     Chicken     Low Fat     Quick & Easy     Kosher

Yield 4

Number Of Ingredients 12

3 T freshly squeezed lime juice
1/4 C EVOO
1/2 C finely chopped Italian parsley
2 T finely chopped fresh mint
1 T chopped fresh oregano
1 large cloves garlic crushed
2 t sea salt or Kosher salt
2 t freshly ground pepper
1 T smoked paprika
1 T ground cumin
1 T ground coriander
3 or more lbs. bonless skinless chicken thighs

Steps:

  • Combine all marinade ingredients in large dish with slightly high sides (e.g. a baking dish) and add chicken, rubbing the marinade all over. Refrigerate at least two hours, or as long as overnight. Remove from fridge about an hour before grilling, and grill on hot flame about 10 minutes, turning once.

GRILLED MOROCCAN CHICKEN THIGHS



Grilled Moroccan Chicken Thighs image

Serve with a side dish of couscous with almonds and raisins. The marinade can be used for half chickens, butterflied chicken, and Cornish hens. For these brochettes, plan on 3 boneless thighs per person, though I usually eat only two. From Joyce Goldstein's "The Mediterranean Kitchen", 1989.

Provided by zeldaz51

Categories     Chicken Thigh & Leg

Time 8h10m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup honey
6 tablespoons sesame seeds
1 1/2 teaspoons cinnamon
1 teaspoon ground cumin
3 tablespoons mild olive oil
2 tablespoons fresh lemon juice
12 boneless chicken thighs, about 2 1/2 lb. (on the bone, about 4 lb.)
salt, pepper

Steps:

  • Marinade:Warm the honey gently in a small saucepan over medium heat until it is quite fluid. Toast the sesame seeds in a dry skillet over medium heat until hey begin to pop. Save about 2 tablespoons of the seeds for garnish and grind the rest in a spice mill or mortar and pestle. Stir the ground seeds, the cinnamon, cumin, oil, and lemon juice into the warm honey.
  • Place the chicken in a shallow nonreactive container, pour the marinade over it and turn to coat. Cover and refrigerate overnight.
  • To cook, bring the chicken to room temperature. Heat the grill or broiler. Remove the chicken from the marinade, reserving the marinade. Thread the boneless thighs onto skewers, 3 per skewer, and sprinkle lightly with salt and pepper.
  • Grill or broil, basting often with the marinade, until cooked through, about 4 minutes each side. Sprinkle with the reserved sesame seeds before serving.

Nutrition Facts : Calories 832.3, Fat 60, SaturatedFat 14.4, Cholesterol 236.9, Sodium 217.9, Carbohydrate 22.1, Fiber 2.2, Sugar 17.7, Protein 51.3

MOROCCAN CHICKEN THIGHS



Moroccan Chicken Thighs image

My husband and I love Mediterranean and Middle Eastern food. This recipe is very flavorful, so it's quickly become one of our favorites. —Susan Mills, Three Rivers, California

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 2 servings.

Number Of Ingredients 24

1/2 teaspoon brown sugar
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon ground cinnamon
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
2 teaspoons all-purpose flour
4 bone-in chicken thighs (about 1-1/2 pounds), skin removed
1 tablespoon olive oil
SAUCE:
3 shallots, chopped
1/2 cup plus 2 tablespoons reduced-sodium chicken broth, divided
4 pitted dates, chopped
1 teaspoon all-purpose flour
1-1/2 teaspoons minced fresh cilantro
COUSCOUS:
1/4 cup water
3 tablespoons reduced-sodium chicken broth
1/8 teaspoon salt
Dash ground cumin
1/3 cup uncooked couscous
1-1/2 teaspoons slivered almonds, toasted

Steps:

  • In a small bowl, combine the first 8 ingredients. Set aside 1 teaspoon spice mixture; add flour to remaining mixture and sprinkle over chicken., In a large nonstick skillet, brown chicken in oil on both sides. Remove and keep warm. Add shallots to the pan; cook and stir over medium heat for 3 minutes. Stir in 1/2 cup broth and dates. Bring to a boil. Reduce heat; return chicken to the pan., Cover and simmer until chicken juices run clear, 20-25 minutes. Remove chicken and keep warm. Combine flour with reserved 1 teaspoon spice mixture and remaining 2 tablespoons broth until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in cilantro., For couscous, in a small saucepan, bring the water, broth, salt and cumin to a boil. Stir in couscous. Cover and remove from the heat; let stand until water is absorbed, 5-10 minutes. Fluff with a fork, then stir in almonds. Serve with chicken and sauce.

Nutrition Facts : Calories 644 calories, Fat 24g fat (6g saturated fat), Cholesterol 174mg cholesterol, Sodium 685mg sodium, Carbohydrate 51g carbohydrate (15g sugars, Fiber 4g fiber), Protein 57g protein.

GRILLED CHICKEN MOROCCAN STYLE



Grilled Chicken Moroccan Style image

Categories     Chicken     Marinate     Low Carb     Backyard BBQ     Dinner     Vinegar     Spice     Summer     Grill     Grill/Barbecue     Cinnamon     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 12

1 cup olive oil
1/4 cup red wine vinegar
3 tablespoons ground cumin
1 1/2 tablespoons ground coriander
2 teaspoons ground cinnamon
2 teaspoons salt
2 teaspoons sugar
1/4 teaspoon cayenne pepper
4 large chicken breast halves with skin and ribs, cut crosswise in half
4 chicken legs
4 chicken thighs
1/4 cup minced fresh parsley

Steps:

  • Whisk first 8 ingredients in large glass baking dish. Add all chicken; turn to coat. Cover with plastic wrap; chill 4 to 6 hours.
  • Prepare barbecue (medium heat). Place marinade-coated chicken on barbecue. Grill chicken until just cooked through, occasionally brushing with any remaining marinade, about 10 minutes per side for breasts and about 12 minutes per side for leg and thigh pieces. Transfer chicken to platter. Sprinkle with parsley.

MOROCCAN CHICKEN THIGHS



Moroccan Chicken Thighs image

Another of my torn from a magazine & dutifully filed away recipes. Zaar World Tour II has certainly provided an impetus to clearing out my get-around-to-it box. This is from the 12/21/04 issue of Family Circle magazine.

Provided by SusieQusie

Categories     Chicken

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

12 skinless chicken thighs
3/4 teaspoon salt
1 tablespoon olive oil
2 medium onions, thinly sliced
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cayenne pepper
1 3/4 cups chicken broth
1/2 cup white wine
1 tablespoon grated lemon rind

Steps:

  • Season both sides of chicken with 1/4 teaspoon of the salt. Heat oil in a 12 inch skillet over medium high heat. Brown thighs half at a time, 3 minutes per side. Remove.
  • In drippings, saute onion 5 minutes. Add cumin, turmeric, cinnamon, cayenne & remaining salt. Cook 1 minute.
  • Add broth, wine & lemon rind.
  • Return chicken to skillet so pieces are partially covered with broth. Bring to a boil then reduce heat to low.
  • Simmer, uncovered, 15 minutes or until done, turning chicken halfway through cooking time.
  • Suggested side - couscous.

Nutrition Facts : Calories 230, Fat 8.2, SaturatedFat 1.8, Cholesterol 114.5, Sodium 634.9, Carbohydrate 5.1, Fiber 0.8, Sugar 2, Protein 29

MOROCCAN-STYLE BBQ CHICKEN THIGHS



Moroccan-Style BBQ Chicken Thighs image

Prunes and olives are the special guest stars of this Moroccan-style BBQ baked chicken dish and give it its distinctive sweet and strong flavor.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 8 servings

Number Of Ingredients 7

8 boneless skinless chicken thighs (1-1/2 lb.)
3/4 cup KRAFT Original Barbecue Sauce, divided
1/4 tsp. pepper
14 fresh prunes (5 oz.), sliced
6 Tbsp. sliced green olives
1/4 cup KRAFT Grated Parmesan Cheese
8 slices OSCAR MAYER Bacon

Steps:

  • Heat oven to 375ºF.
  • Pound chicken to 1/4-inch thickness; place smooth-sides down, on work surface. Brush with half the barbecue sauce; sprinkle with pepper.
  • Top with prunes, olives and cheese. Roll up, starting at one short end of each. Wrap with bacon; place, seam sides down, in baking dish sprayed with cooking spray. Brush with remaining barbecue sauce.
  • Bake 30 min. or until chicken is done (165ºF).

Nutrition Facts : Calories 260, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 90 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 18 g

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