Moroccan-style chicken with olives

Total Time
4 hr 30 min
15 min
15 min
The delectable rub for this chicken is a combination of Moroccan spices with olive oil and lemon. Serving it with grilled lemon wedges adds another hit of smoky flavor—and a beautiful garnish—to the plate.


lemon zest

2 tsp, grated

olive oil

1 tsp

ginger root

1 tsp, grated peeled fresh

fennel seed

1 tsp, crushed

ground cinnamon

¾ tsp

ground cumin

¾ tsp

ground cardamom

¾ tsp

table salt

½ tsp

uncooked boneless skinless chicken thigh(s)

20 oz, 4 (5-ounce thighs)

cooking spray

1 spray(s)


2 medium, each cut into 4 wedges

Kroger Kalamata pitted olives in brine

16 item(s)

fresh parsley

¼ cup(s), flat-leaf


  1. 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. 2 Meanwhile, spray grill rack with nonstick spray. Preheat grill to medium-high or prepare a medium-high fire.
  3. 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


For a 0 SmartPoints side dish, cut small zucchini lengthwise into spears, lightly spray with olive oil nonstick spray, and grill until crisp- tender, about 6 minutes. They’ll taste great with the grilled lemons.

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