Moroccan · Condiment
Moroccan Grilled Chicken Marinade
This is the wet marinade behind Morocco's golden grilled and roast chickens — grated onion, garlic, lemon, olive oil and the classic spice quartet of cumin, paprika, ginger and saffron, sometimes lifted with preserved lemon and herbs. It penetrates the meat overnight so the chicken cooks up tender, deeply seasoned and burnished.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Serves
- 6
- Level
- Easy
Ingredients
- 1 onion, grated
- 4 garlic cloves, crushed
- Juice of 1 lemon
- 6 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp ground ginger
- Generous pinch of saffron, bloomed
- 1/2 tsp turmeric
- 1 tsp salt and black pepper
- Small bunch coriander, chopped
Method
- 1
Blend the base
Mix the grated onion, garlic, lemon juice and olive oil in a bowl.
- 2
Add the spices
Stir in the cumin, paprika, ginger, turmeric, bloomed saffron, salt, pepper and chopped coriander.
- 3
Coat the chicken
Slash the chicken pieces and rub the marinade in thoroughly, working it under the skin.
- 4
Marinate
Cover and refrigerate for at least 2 hours, ideally overnight, for the deepest flavour.
- 5
Cook
Grill, roast or barbecue, basting with any leftover marinade until golden and cooked through.
Chef's tips
- Grated onion is the secret to Moroccan marinades — its juice tenderises and seasons the meat.
- Slash the chicken and push marinade under the skin so the flavour reaches the flesh.
- Marinate overnight if you can; the difference in flavour is significant.
Frequently asked questions
Can I use this marinade for a whole chicken?
Yes. Rub it all over and under the skin of a whole bird and marinate overnight, then roast or spatchcock and grill, basting as it cooks for a burnished finish.
Is it spicy?
As written it is warm and fragrant rather than hot. Add cayenne or a spoon of harissa to the marinade if you want heat.