Hands down, this is my favorite spice rub for grilled chicken breasts! This dry rub infuses the chicken with so much flavor. These spices are anti inflammatory, so great for boosting the immune system! We pair these chicken breasts with fresh, crisp salads, as well as rice or veggie bowls.
Contents
Moroccan Dry Rub Chicken Breasts
Without a doubt, this is my favorite way to prepare chicken breasts. Chicken breasts are easy to dry out because they are so lean. A combination of a marinade and a low heat cooking method yields the perfect grilled chicken every time!
To infuse chicken breasts with flavor, this Moroccan dry rub is combined with a little olive oil and lemon juice to seal in the juices.
The list of spices looks a little long, but once you try it, you’ll understand the magic! I use this combo of spices for a lot of recipes so always have them on hand.
Grilling chicken breasts takes a little finesse. I walk you through the steps of heating the grill, and watching the temperature closely, so your chicken breasts will come out perfectly cooked, juicy, and flavorful every time.
Use these spiced chicken breasts for a variety of meals. I love them cut up on a fresh, crisp salad. They are great over rice or grain bowls (like this Moroccan Chicken Quinoa Salad). They would also be delicious with grilled veggies and some Baked Sweet Potato Fries.
I recommend giving these chicken breasts 12-24 hours to marinate, so plan ahead!
What You’ll Need
- Boneless Chicken Breasts (I also use this spice blend for bone-in chicken pieces like drumsticks and thighs!)
- Olive Oil
- Lemon Juice
- Kosher Salt or Sea Salt
- Black Pepper
- Cumin
- Paprika
- Ginger
- Cinnamon
- Turmeric
- Cayenne Pepper (optional, to add a kick of heat!)
- Lemon Slices & Italian Parsley (great flavors to add to serve, but optional!)
Tools:
- Instant Read Meat Thermometer (the best way to ensure chicken stays moist on the grill!)
How to Make Moroccan Grilled Chicken Breasts
Step 1: In a small bowl, combine the salt, freshly ground black pepper, and spices. Set aside.
Step 2: In a large glass bowl or marinating container, add the chicken breasts. Drizzle with olive oil and lemon juice, and toss to coat the chicken.
Step 3: Sprinkle the chicken breasts with the spice mixture, and rub it in to evenly coat the chicken. Cover the bowl, and refrigerate to marinate the chicken. These are best marinated overnight, but at least 4 hours will add a great flavor and help keep the chicken moist.
Step 4: Preheat the grill to a high heat (425º F to 450º F). Add the marinated chicken breasts to the hot grill. Then, allow heat to escape and lower the heat to keep the grill between 275º F – 300º F. The lower heat will allow the chicken to cook throughout without drying out. Flip the chicken after about 10 minutes, and continue to cook at the lower temperature.
Step 5: Use a meat thermometer and check the temperature frequently. Insert the meat thermometer probe into the thickest part of the meat. Continue flipping the chicken over until it reaches an internal temperature of 160º F. The internal temperature of the chicken will continue to rise as the meat rests. It should reach 165º F.
Step 6: Remove the chicken from the grill and let it rest for 10 minutes prior to slicing it and serving it.
How to Prep or Store Leftover Grilled Chicken Breasts
I love to have marinated raw chicken breasts in the refrigerator for 1-3 days, and cooking them when I am ready to eat them.
Moroccan Grilled Chicken breasts can also be cooked and stored. Allow the chicken breasts to fully cool, and then place them in an airtight container in the refrigerator for up to 3 days. Either slice and serve cold or gently reheat in a skillet over medium heat.
How to Serve Moroccan Grilled Chicken Breasts
These moist and flavorful chicken breasts are a great main with whatever side dishes you love to serve with summery meals.
Serve these grilled chicken breasts with:
- Mexican Salad with Creamy Cumin Lime Dressing (the flavors go together so well!)
- Spiralized Cucumber Salad
- Grilled Pineapple with Cinnamon
Other Grilled Chicken Recipes
- Coconut Aminos Grilled Chicken Marinade (like soy-free teriyaki chicken!)
- Hawaiian Teriyaki Chicken Skewers
- Hawaiian Teriyaki Chicken Burgers
- Thai Chicken Satay
Moroccan Grilled Chicken Breasts
Equipment
Ingredients
- 1 1/2 pounds chicken breasts
- 1 1/2 teaspoons sea salt or Kosher salt
- black pepper to taste
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 2 teaspoons cumin
- 1 teaspoon ginger
- 1 teaspoon paprika
- 1/2 teaspoon cinnamon
- 1/4 teaspoon turmeric
- pinch cayenne pepper optional, to add kick of heat
- lemon slices to serve
- Italian parsley optional, to serve
Instructions
- In a small bowl, combine the salt, freshly ground black pepper, and spices. Set aside.
- In a large glass bowl or marinating container, add the chicken breasts. Drizzle with olive oil and lemon juice, and toss to coat the chicken.
- Sprinkle the chicken breasts with the spice mixture, and rub it in to evenly coat the chicken. Cover the bowl, and refrigerate to marinate the chicken. These are best marinated overnight, but at least 4 hours will add a great flavor and help keep the chicken moist.
- Preheat the grill to a high heat (425º F to 450º F). Add the marinated chicken breasts to the hot grill. Then, allow heat to escape and lower the heat to keep the grill between 275º F – 300º F. The lower heat will allow the chicken to cook throughout without drying out. Flip the chicken after about 10 minutes, and continue to cook at the lower temperature.
- Use a meat thermometer and check the temperature frequently. Continue flipping the chicken over until it reaches an internal temperature of 160º F. The internal temperature of the chicken will continue to rise as the meat rests. It should reach 165º F.
- Remove the chicken from the grill and let it rest for 10 minutes prior to slicing it and serving it.
The best flavor. This chicken goes with so many dishes.