Moroccan Grilled Chicken Thighs
Charcoal-grilled Moroccan chicken thighs with orange, garlic, and Marrakesh spices. Marinate 4+ hours, grill to 165°F, rest 5 minutes.
Use a charcoal grill for best results, but this recipe works with both a gas grill or in a stove-top skillet.
Submitted by: Willie from Chicago, Illinois
Yield: 4 - 6
- Marinate thighs with orange, garlic, oil, kosher salt, and Marrakesh Market Blend for at least 4 hours or overnight.
- Sear over direct heat 3–4 minutes per side, then finish over indirect heat until internal temp reaches 165°F.
- Avoid flare ups by using embers not open flames, oiling the grill, and resting chicken 5 minutes before serving.
Spices
Featured in this Recipe
Preparation Instructions:
Thinly slice the red onion and roughly chop the garlic cloves. Place onion and garlic in a resealable storage bag.
Cut the navel orange into wedges. Squeeze and drop into storage bag.
Clean chicken thighs by removing extra fat and place into storage bag.
Add avocado oil, kosher salt, and Marrakesh Market Blend salt to bag. Seal and combine so chicken is evenly coated.
Place in refrigerator and let marinate for at least 4 hours or overnight.
Chicken should be taken out of fridge 45 minutes before cooking. Preheat charcoal grill for indirect heat grilling. (Medium heat 325-350 degrees.)
Remove chicken from storage bag and discard marinade. Clean and oil grill before placing chicken over coals for 3-4 minutes per side with lid closed.
Move to cool side of the grill for 5-7 minutes until juices run clear and internal temperature is 165 degrees Fahrenheit. Remove and cover and rest chicken for 5 minutes.
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More About This Recipe
Before placing chicken on grill, make sure there are no flames to prevent flare ups. Coals should be mostly embers.
Frequently Asked Questions
How long should I marinate the chicken?
Marinate for at least 4 hours or overnight for best flavor. Because the recipe uses citrus, avoid marinading longer than 24 hours to prevent the meat from becoming mushy. Overnight or about 8 to 12 hours is a good target.
Can I use bone-in or skin-on thighs instead of boneless skinless?
Yes. Bone-in or skin-on thighs work well but need more cooking time. Sear 3–4 minutes per side, then move to indirect heat and cook until a thermometer reads 165°F at the thickest part near the bone. Expect roughly 25 to 35 minutes total, depending on grill temperature.
Will this recipe work on a gas grill or in a skillet?
Yes. On a gas grill set one zone to medium and one to low or off for indirect cooking. Sear over the hot zone, then finish over the cool zone. For a skillet, sear 3–4 minutes per side on medium, then cover and lower heat or finish in a 325°F oven until the chicken reaches 165°F.
How do I prevent flare ups and burned spots?
Make sure coals are mostly embers and there are no open flames before placing chicken on the grill. Pat excess marinade off, oil the grates, and keep a cooler indirect zone to move the chicken if flames appear. Keep the lid closed to limit oxygen and reduce flare ups.
What can I use instead of Marrakesh Market Blend?
Use ras el hanout if you have it. Or mix 1 tsp paprika, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp cinnamon, 1/2 tsp turmeric, and a pinch of cayenne. Adjust quantities to taste to mimic the warm Moroccan profile.
How do I know the chicken is fully cooked?
The safest check is an instant-read thermometer showing 165°F in the thickest part. Juices should run clear. After removing from heat, cover and rest for 5 minutes; the temperature will hold while juices redistribute.
How long can I store leftovers and how should I reheat them?
Store leftovers in the fridge up to 3 to 4 days or freeze up to 3 months. Reheat in a 325°F oven until warm and 165°F internal, or reheat gently in a skillet over medium heat with a splash of water or stock and a lid to keep the meat moist. Quick grill reheating also works.
Can I use chicken breasts instead of thighs?
You can, but breasts cook faster and can dry out. Marinate 2 to 4 hours, not overnight. Sear 3 minutes per side then finish over indirect heat and remove at 165°F. Watch them closely to avoid overcooking.
How long should I marinate the chicken?
Marinate for at least 4 hours or overnight for best flavor. Because the recipe uses citrus, avoid marinading longer than 24 hours to prevent the meat from becoming mushy. Overnight or about 8 to 12 hours is a good target.
Can I use bone-in or skin-on thighs instead of boneless skinless?
Yes. Bone-in or skin-on thighs work well but need more cooking time. Sear 3–4 minutes per side, then move to indirect heat and cook until a thermometer reads 165°F at the thickest part near the bone. Expect roughly 25 to 35 minutes total, depending on grill temperature.
Will this recipe work on a gas grill or in a skillet?
Yes. On a gas grill set one zone to medium and one to low or off for indirect cooking. Sear over the hot zone, then finish over the cool zone. For a skillet, sear 3–4 minutes per side on medium, then cover and lower heat or finish in a 325°F oven until the chicken reaches 165°F.
How do I prevent flare ups and burned spots?
Make sure coals are mostly embers and there are no open flames before placing chicken on the grill. Pat excess marinade off, oil the grates, and keep a cooler indirect zone to move the chicken if flames appear. Keep the lid closed to limit oxygen and reduce flare ups.
What can I use instead of Marrakesh Market Blend?
Use ras el hanout if you have it. Or mix 1 tsp paprika, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp cinnamon, 1/2 tsp turmeric, and a pinch of cayenne. Adjust quantities to taste to mimic the warm Moroccan profile.
How do I know the chicken is fully cooked?
The safest check is an instant-read thermometer showing 165°F in the thickest part. Juices should run clear. After removing from heat, cover and rest for 5 minutes; the temperature will hold while juices redistribute.
How long can I store leftovers and how should I reheat them?
Store leftovers in the fridge up to 3 to 4 days or freeze up to 3 months. Reheat in a 325°F oven until warm and 165°F internal, or reheat gently in a skillet over medium heat with a splash of water or stock and a lid to keep the meat moist. Quick grill reheating also works.
Can I use chicken breasts instead of thighs?
You can, but breasts cook faster and can dry out. Marinate 2 to 4 hours, not overnight. Sear 3 minutes per side then finish over indirect heat and remove at 165°F. Watch them closely to avoid overcooking.
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