These grilled Moroccan chicken legs are bursting with flavor, thanks to a deeply aromatic blend of warm spices like cumin, coriander, and paprika. A hint of cinnamon gives it that signature Moroccan flair, while fresh orange zest adds brightness that balances the richness.
The marinade not only infuses the chicken with intense flavor but also keeps it juicy and tender as it grills.
After letting the chicken marinate, grill it to perfection—getting that delicious char on the outside while locking in all the moisture. Serve it with couscous or a side of flatbread for an easy, flavorful summer meal.
I like to add a quick drizzle of yogurt sauce, a sprinkle of fresh herbs, and a side of grilled vegetables to complete the dish. It’s simple, but packed with bold, satisfying flavors that’ll have everyone coming back for more.
Perfect for those laid-back evenings when you want something that feels a little exotic without all the fuss.
Weight Watchers Points
2 Points (2022/2024 Plan)
MyWW Points: 2 Blue Plan and 4 Green Plan
2 WW Freestyle Points and 4 Smart Points
Tips and Tricks
Marinating Time
For the best flavor, marinate the chicken overnight. This allows the spices and orange zest to fully infuse the meat, making it more flavorful.
Grill Preparation
Make sure your grill is clean and well-oiled before cooking. This helps prevent the chicken from sticking and ensures even cooking.
Cooking Temperature
Use a meat thermometer to check the internal temperature of the chicken. It should reach 180°F in the thickest part of the thigh. This ensures the chicken is fully cooked and safe to eat.
Resting Time
Let the chicken rest for a few minutes after grilling. This helps the juices redistribute throughout the meat, keeping it juicy and tender.
Serving Suggestions
Serve these grilled chicken legs with a side of couscous or a fresh salad. The light and fresh sides complement the rich flavors of the chicken perfectly.
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Easy Grilled Moroccan Chicken Legs
Equipment
Ingredients
- 2 cloves garlic minced
- 1 scallions finely chopped
- 1 tablespoon extra virgin olive oil
- 2 teaspoon grated orange zest
- 1 teaspoon ground cumin
- 1 teaspoon dried mint
- ¾ teaspoon hot paprika
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- 4 skinless chicken legs
- salt to taste
Instructions
- In a zip-close plastic bag, combine the garlic, scallion, olive oil, orange zest, mint, cumin, paprika, ginger, and cinnamon.
- Add the chicken legs to the bag.
- Squeeze out the air from the bag and seal it.
- Refrigerate the bag for 4 hours to overnight, turning it occasionally.
- Spray the grill with nonstick cooking spray.
- Preheat the grill to medium-hot.
- Remove the chicken from the marinade and sprinkle it with salt.
- Discard the marinade.
- Place the chicken on the grill and cover it.
- Grill the chicken for about 12-15 minutes per side, until an instant-read thermometer reads 180°F when inserted into the thigh.
Notes
Nutrition
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