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Moroccan Chicken

Servings 4 servings


  • 1/2 cup olive oil
  • 1/4 cup chopped scallions white part only
  • 1/4 cup chopped Italian flat leaf parsley
  • 1/4 cup chopped fresh cilantro
  • 1 Tablespoon minced garlic
  • 2 teaspoons paprika I used smoked
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper
  • 4 boneless skinless chicken breasts


  1. Combine all ingredients except chicken in a food processor and process until smooth.
  2. Place chicken breasts into a Ziploc bag and pour the marinade over all.
  3. Close the bag and rub the marinade into the chicken breasts insuring all surfaces have been covered with the mixture.
  4. Refrigerate for 30 minutes.
  5. Preheat your grill to medium hot.
  6. Grill chicken breasts 5-7 minutes on each side or until done. I use an instant read thermometer to insure chicken has reached a safe 165 degrees. Be careful not to overcook or your chicken will be dry and that would be a shame because this recipe makes the juiciest chicken.

Recipe Notes

Recipe Source from Mirj on Food.com The Merchant Baker © Copyright 2014