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Moroccan Chicken


  • 2lbs of chicken thighs (with or without bones)
  • For the Ras El Hanout Marinade
  • 1 tblspn + 1 tspn Ras El Hanout spice mix
  • 1 cup plain whole fat Greek Yoghurt
  • zest of 1 lemon
  • 2 tblspn lemon juice
  • 1 tblspn extra virgin olive oil
  • half tspn crushed red pepper flakes (or whole tspn if you prefer it really hot)
  • 5 – 6 Barbismoked™ SmokedGarlic™ cloves with lime & chilli – smashed


  • Lemon Wedges
  • Mint or parsley leaves chopped


Mix all the marinade ingredients together and pour into a bowl or container large enough to hold all the chicken 

Add hhicken to the marinade and toss to coat each piece

Cover and allow to marinade in the fridge for at least an hour and half or up to six hours

Heat the grill to medium high and cook the chicken 5 -6 mins each side til cooked through

Garnish with lemon wedges, and chopped parsley or mint.

Serve with Cous Cous or rice and a simple green salad with lemon juice dressing


Courtesy of Wendy’s Kitchen