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–+ servings
Grilled chicken breasts with a Moroccan Spice Rub on a plate garnished with lemon slices.
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5 from 1 vote

Moroccan Grilled Chicken Breasts

These grilled chicken breasts come out moist and juicy every time because of the flavorful spice rub marinade and the low cooking temperature. No more dry or boring chicken breasts!
Prep Time10 minutes
Cook Time25 minutes
Marinade Time12 hours
Total Time12 hours 35 minutes
Course: Main Course
Cuisine: American, Moroccan
Servings: 4 people
Calories: 233kcal
Author: Michelle Miller

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.
    A bowl with a spice blend, and a large glass bowl with chicken drizzled with olive oil.
  • 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.
    Chicken shown with a spice rub, and chicken shown on a grill.
  • 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.

Nutrition

Calories: 233kcal | Carbohydrates: 2g | Protein: 36g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 1072mg | Potassium: 673mg | Fiber: 0.5g | Sugar: 0.3g | Vitamin A: 311IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 2mg