Moroccan Chicken | The Recipe Critic

This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy. This Moroccan chicken is ten...

By Alex

• Aug 03, 2026 • 0 Comments •

4.7

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Servings

4 People

This Moroccan chicken is tender chicken thighs cooked in an aromatic sauce with olives and lemon. An easy dinner that’s full of unique flavors!

We eat a lot of chicken in my house – it’s inexpensive, convenient and my kids love it! This Moroccan chicken is a little different from your typical chicken dinner, but it’s packed with the most amazing flavors and it’s super easy to make too!

To make Moroccan chicken, you’ll need chicken thighs, onion, green olives, lemon and spices. The chicken thighs are seared to golden brown perfection, then combined with sauteed onions and spices and roasted until done. Be sure to use an oven safe pan so that you can transfer it from the stove to the oven without any issues.

I always use bone-in skin-on chicken thighs for this dish because I think they have the most flavor and they don’t dry out in the oven the way that leaner cuts like chicken breast can. If you’re not a dark meat fan, try bone-in skin-on chicken breasts instead, but be aware that the cook time will need to be adjusted up to compensate for the breasts being larger and thicker than the thighs.

The spices that give this dish its Moroccan flavor are ginger, cumin, cinnamon, turmeric and paprika. The cinnamon may seem like an odd addition to a savory chicken dish, but it really works so well with the chicken! The olives and lemon juice are added at the very end, along with a sprinkling of parsley. Then you’re ready to eat!

This chicken is great served over couscous or rice. I also often serve a green vegetable on the side like asparagus or broccoli.

I love this Moroccan chicken because it’s easy enough for a busy weeknight, yet fancy enough to serve to company. It doesn’t require any specialty ingredients, yet it tastes like you’re eating at a restaurant!

Source link

Spicy Paprika & Lime Chicken Tenderloins

These Spicy Paprika and Lime Grilled Chicken Tenderloins are a great addition to your BBQ repertoire. Take your taste buds to the Caribbean, Mexico or Spain on a little holiday! Can be cooked outdoors or on a stove. Paleo, Whole30, Keto, gluten-free.

Paprika & Lime Grilled Chicken Tenderloins

Whether you’re heating up the BBQ on a warm summer’s day or you need to give your skillet a bit of a workout, this is a fabulous chicken recipe that I know you will love.

My paprika lime chicken tenderloins are tender and juicy. The spices and citrus used in the marinade will take your taste buds on a little holiday to the Caribbean, Mexico or Spain – your pick!

I used chicken tenderloins because I find the meat more tender than the rest of the chicken breast and it’s easier to work with than the chicken thighs. You can use any chicken meat you like, just adjust the cooking time depending on the size of the pieces. This marinade will also work well with turkey, pork, quail, prawns and even beef.

What Are Chicken Tenderloins?

Still confused about what chicken tenderloins are? They are short, thin cuts taken from beneath the breast of the bird. You might find that some grocers will sell thinner slices of breast meat and call it chicken tenderloins or tender. They tend to be softer than chicken breast when cooked BUT should not be overcooked, they don’t need as long as the chicken breast.

Nutritionally speaking, they are the same as chicken breast meat – high in protein, minerals, low in calories and fat.

Make-Ahead Tip For Paprika Lime Chicken

The chicken tenderloins can be marinated ahead of time for an even more robust flavour; keep uncooked in the fridge for maximum of 3 days and freeze for up to 2 months and simply defrost overnight in the fridge before you want to use it.

More Delicious Chicken Recipes:

Description

Grilled paprika and lime grilled chicken tenderloins are great with any side dish and can be used in salads, tacos, and wraps. Can be cooked outdoors or on a stove.

Mix the marinade ingredients in a large bowl. Rinse the chicken and cut larger pieces in half.
Using your hands, rub the chicken with the marinade. Leave in the bowl, wrap with cling wrap and set aside in the fridge for at least one hour before grilling.
If using a grill plate or a skillet on your stove, heat one teaspoon of coconut oil until sizzling hot. Fry the chicken pieces for 4 minutes on each side and then remove to a plate to rest. Make sure not to overcrowd the frying pan or you will end up with too much meat juice and stewed rather than grilled chicken.
If using a BBQ, heat the plate to sizzling hot and either spray with olive oil or brush with coconut oil. Place chicken pieces on the plate with a little space in between and cook for 4 minutes on each side on medium/high heat with the lid on.
Remove cooked chicken to a serving plate and drizzle with lime juice before serving.