Paleo Moroccan Chicken

Name: Paleo Moroccan Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 375 min
Yield: 4
Cuisine: Middle Eastern
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

Recipe GLPRa528c5c1c80595

Middle Eastern

Main Course

375 min

612 cal

Servings: 4

Grill

SNAP eligible

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.

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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.

Comments

Grocery List Plus Editorial Staff4.75

This recipe relies entirely on staples available at any Charlotte grocer—chicken, olive oil, lemon, and common spices all stock at Harris Teeter, Food Lion, Walmart, and ALDI without a special trip. At roughly $2–2.50 per serving for four chicken breasts and pantry spices, it's solidly budget-friendly and the stated 375 minutes is wildly off; expect 45 minutes active time plus optional slow-cooking, so clarify your method before you start. The real caveat is that 375 minutes suggests the recipe description buried the actual timing or conflated multiple stages—call ahead to the source if you need exact marinating or slow-cooking guidance, because "paleo" Moroccan chicken can mean many things, from a quick pan sear to an overnight braise.