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I will try this tonight. I just don’t what to put in the couscous? Any idea guys? Thanks in advance.
I’ve made this lots of times and LOVE it. However, do you think it would work with bone-in, skin-on chicken thighs? Drumsticks? Should I remove he skin? Thanks! Love your blog, love this recipe.
Hi Maria, I haven’t tried it with skin-on chicken, but if you do, please let us know how it turns out! I think the recipe should work fine with thighs or legs, boneless or bone-in. Because they’re dark meat, you’ll have to cook them longer. Grill them on high direct heat for the first few minutes on both sides, then lower the heat or move to a cooler part of the grill, cover and finish cooking.
I’ve never tried a yogurt marinade before, but I’ll be trying a lot more after making this recipe! It kept the meat so moist and delicious. I love the spice combination, too. Thanks for this recipe, I can’t wait to make it again!
Terrific flavor. I grilled 3/4″ breasts for 11 minutes, flipping several times. Next time, I will save some of the marinade for dipping.
I’m so glad you liked it Deb!
Thanks for the great recipe! Grilled this tonight in a thunderstorm, so I’m not sure it browned as well as it might have–but the marinade was still really, really good! I served it with a multi-vegetable couscous with some of the same seasonings (plus mint), and it was a wonderful dinner. Thanks again, Elise; we will definitely make this all summer long!
Thank you Elise… I am a chicken lover and this Moroccan spice is indeed a winner. Loved it :)
Great idea to revisit past recipes Elise. Had not seen this one and look forward to the tastes (of course we always ramp up the spices and this time I made a very complex Tandoori style mix. Will also crank up the Big Green Egg and hit this hard at really high temp for that grilled Eastern look and taste – will make sure to report back
P.S. We served with a green salad and fried potatoes (olive oil) with One-Spice on them, steamed fresh sugar snap peas from the garden, and toasted homemade bread. It was a great Welcome Home for my husband after he was away this week.
Hi Elise, we made this chicken the night before last, cut the cumin by half teaspoon, and cooked the breast on the grill a bit longer than suggested.
It was a delicious surprise! Just so flavorful and moist and OMGosh, good. Served with a green salad and wild rice. Thanks so much for this one, it is a keeper!
I’m so glad you liked it Bobi!
Hi Elise, I found your recipe yesterday and it’s marinating as I write today! I was going to grill as suggested….but we’re having a rainy wet week. So my plans changed, and I browned the chicken just a bit in the frying pan and now it’s in the crockpot. I know it won’t have that delicious grilled taste, but we’ll see how it does switching the cooking method. I hope the family likes it! Thanks for the recipe.
Let us know how it works out that way Deb!
Elise, the recipe is a keeper for sure! Everyone loved it…even in the crockpot–so easy. Very moist and delicious! We used cilantro from our garden, and the flavor was just great. Now, I’ll definitely try it on the grill next time and see if that’s even better! Thanks again!
This will be on our dinner table soon! So simple, but I love the combo of flavors. I do an even more simple version of yogurt-marinated chicken and I love how tender it gets from the yogurt – I’m excited to try your version, with the Moroccan twist.
Hi and thank you for this delicious recipe
Delicious! What great spices!
Elise – this was delicious. I made it using skinned and boned thighs and baked it in the oven (its almost winter here). The meat was incredibly tender. Thank you for re-sharing this great and easy recipe.
Michelle in Wellington, New Zealand
This looks delish! Hoping to try this for lunch this weekend. What do you suggest I serve with this?
Thank you so very much!
Coucous or rice, a little spiced yoghurt on the side (using the marinade recipe) and a nice green salad with a citrus-based dressing. How about that? :)
Thank you so much Dawn! Cant wait to try this! :)
You are very welcome, Martha. I think that Elise’s Strawberry Quinoa salad would be nice with the moroccan spices in this grilled chicken too – I like to double the dressing in the quinoa recipe, and add some extra fruit (like more strawberries, orange segments or diced mango), but that is only because my husband has a problem with dryish foods. For the same reason, even with the quinoa, I would still make the spiced yoghurt to give a tasty dipping sauce/dressing. :)
I have ground chicken thawing, but perhaps no yogurt, but have feta cheese…blended with milk, add the spices, that should work! and made into meatballs…maybe some lemon too….almost like Chicken tawook…..thanks for the nudge to be creative.
Hi Elise! i love your website..its the first place i look for recipes!! If i were to broil or bake this what would be the temperature and time?
Hi Sana, it all depends on how large your chicken breasts are to begin with, and if you are taking them straight out of the fridge or allowing them to come closer to room temp before cooking. If I were baking, I would start at 350°F and cook for 20 minutes, adding time as needed.