Chicken breast marinated in a fragrant Moroccan blend of paprika, cumin, coriander, ginger, turmeric and cinnamon then grilled — a high-protein, low-carb dinner with a warm, rich flavour.
Moroccan cuisine is celebrated for its warm spice blends that combine cumin, coriander, turmeric, cinnamon and ginger.
This marinade gives the chicken a distinctive aromatic depth, and its carbohydrate content is virtually zero.
Place the chicken breasts between two sheets of cling film and pound them with a mallet until even in thickness. Even pounding ensures quick, uniform cooking.
Mix the olive oil, salt, sugar, garlic, paprika, cumin, coriander, ginger, turmeric, cinnamon and chilli until you have a fragrant Moroccan marinade.
Place the pounded chicken in the marinade and turn to coat all over, then leave to marinate for half an hour or longer. Marinating deepens the flavour and tenderises the chicken.
Heat the grill on high and clean the grates, then grill the chicken, spooning any remaining marinade over it, for four to five minutes per side until cooked through (74°C) and grill marks appear.
Leave the chicken to rest for a few minutes so the juices redistribute, then serve alongside a salad or grilled vegetables. A balanced, fragrant Moroccan grilled chicken.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Moroccan Spiced Grilled Chicken, and how to fix them:
Heat too high or cooked too long. Grill over medium-high heat for a measured time, and let it rest for a few minutes before slicing so the juices return.
Pan not hot enough or surface is wet. Heat the ridged grill pan well and pat the surface dry, and do not move the piece before the marks form.
Not enough salt or spices. Season well and taste, then add fresh herbs or a squeeze of lemon to lift all the flavours.
Three days in a sealed container after cooling. Reheat until fully hot before serving.
One to two months in individual portions. Thaw in the fridge before reheating.
Prepare the ingredients and chop ahead and keep in the fridge; assembly and cooking takes only minutes at serving time.
Reheat over low heat with a splash of water, or in a moderate oven until hot. Do not leave out of the fridge for more than two hours [2].
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| Chicken | Turkey or firm tofu | Same weight | A leaner or plant-based alternative |
| Oil/fat | Extra-virgin olive oil | Same quantity | Monounsaturated fats that are better for the heart |
| Salt | Herbs, spices and lemon juice | To taste | Reduces sodium while keeping plenty of flavour |
| Servings | Ratio |
|---|---|
| 2 (single × 2) | half the amounts |
| 4 (base) | amounts as written |
| 6 (family) | 1.5x amounts |
| 8 (hosting) | double the amounts |
Sodium in the marinade can add up, so reduce the salt and rely on the spices for flavour. Pounding the chicken thin ensures quick, even cooking without drying out — this is a high-protein, carb-free dish.
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