Moroccan-style chicken with olives

Total Time
4 hr 30 min
15 min
15 min
The delectable rub for this chicken uses a mix of Moroccan spices and aromatics—fennel seeds, cinnamon, cumin, cardamom, and fresh grated ginger—with bright lemon zest and olive oil. While the spiced chicken finishes on the grill, lemons get added alongside it. Grilling the lemons not only helps them release more of their juices when squeezed, it also infuses them with a smokiness that transforms the flavor. It’s absolutely delicious. The dish is served with briny kalamata olives and a sprinkling of fresh parsley. For an easy side dish, cut small zucchini lengthwise into spears, lightly spray them with olive oil cooking spray, and grill until crisp- tender, about 6 minutes. They’ll taste wonderful with the grilled lemons.


Lemon zest

2 tsp, grated

Pitted Kalamata olives

16 olive(s)

Olive oil

1 tsp

Fresh ginger

1 tsp, grated peeled fresh

Fennel seeds

1 tsp, crushed

Ground cinnamon

¾ tsp

Ground cumin

¾ tsp

Ground cardamom

¾ tsp

Table salt

½ tsp

Uncooked skinless boneless chicken thigh

20 oz, 4 (5-ounce thighs)

Cooking spray

1 spray(s)


2 item(s), large, each cut into 4 wedges

Fresh parsley

¼ cup(s), flat-leaf


  1. Combine lemon zest, oil, ginger, fennel seeds, cinnamon, cumin, cardamom, and salt in large zip-close plastic bag; add chicken. Squeeze out air and seal bag; turn to coat chicken. Refrigerate, turning bag occasionally, at least 1 hour or up to 4 hours.
  2. Meanwhile, spray grill rack with nonstick spray. Preheat grill to medium-high or prepare a medium-high fire.
  3. Remove chicken from bag. Place chicken on grill rack and grill, turning occasionally, until chicken is cooked through, about 15 minutes. Just before chicken is done, place lemon wedges on grill rack and grill, turning once, until lemons are lightly marked and slightly softened, 2–3 minutes. Transfer chicken and lemons to platter. Sprinkle chicken with olives and parsley.
  4. Serving size: 1 chicken thigh and 4 olives