Serves 4
375 min
Paleo Moroccan Chicken
Recipe GLPRa528c5c1c80595
Succulent chicken legs and thighs marinated in a blend of aromatic Moroccan spices, lemon juice, and olive oil, then grilled to perfection. This gluten-free, dairy-free, and paleo-friendly dish is bursting with warm flavors of cumin, ginger, paprika, and turmeric. Perfect for a nutritious lunch or dinner that's both satisfying and compliant with whole30 and ketogenic lifestyles.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
4 lbs. chicken legs and thighs
3 Tbsp. extra virgin olive oil
2 lemons Juice from 2 large lemons
4 tsp. paprika
2 tsp. ground cumin
1 Tbsp. ground ginger
1 tsp. turmeric
1 tsp. dried oregano
1/2 tsp. cayenne pepper
1 tsp. ground black pepper
4 tsp. sea salt
Directions
Rinse the chicken legs and thighs under cold water and pat them completely dry with paper towels. Place the dried chicken pieces into a large resealable plastic bag.
Pour the extra virgin olive oil and fresh lemon juice over the chicken in the bag. Seal the bag securely and shake or toss vigorously for about 1 minute until all pieces are well coated with the liquid.
In a small bowl, combine the paprika, ground cumin, ground ginger, turmeric, dried oregano, cayenne pepper, ground black pepper, and sea salt. Stir together until the spice mixture is evenly blended with no clumps.
Open the bag with the chicken and evenly distribute the spice mixture over all the pieces. Seal the bag and shake or massage the bag for 2-3 minutes to ensure every piece of chicken is thoroughly and evenly coated with the marinade.
Refrigerate the sealed bag for at least 6 hours, or preferably overnight, to allow the flavors to fully infuse into the chicken. (The longer the marination, the deeper the flavor.)
Preheat your grill to medium-high heat. Remove the chicken from the refrigerator and let it sit at room temperature for about 10 minutes before grilling.
Place the chicken pieces skin-side down on the hot grill. Cook for approximately 15 minutes, then flip and continue grilling for another 12-15 minutes until the internal temperature reaches 165°F when measured with a meat thermometer at the thickest part of the meat, not touching bone.
Transfer the cooked chicken to a serving platter and allow to rest for 5 minutes before serving.
