Lemony Moroccan Chicken with Spiced Yogurt

Posted by on Feb 3, 2012 in Chicken, Dinner, Paleo, potluck | 3 comments

I love this dish equally when made with bone in thighs, and skewers made with boneless breasts.  As a weeknight dinner, thighs win every time. For a party, skewers are the perfect finger food, and who doesn’t love meat on a stick!? Either way, the tartness of the lemon, heat of the ginger and garlic and depth of spices balance each other out perfectly.

I love to serve this as part of a large lunch spread, when I’m catering an event that is hosting a variety of food preferences.  Paired with a large Greek salad, assorted olives, quinoa tabbouleh and hummus, and it’s a spread that will make the vegans and the primal folks happy. And that’s no easy feat!

As part of a finger food party, these skewers are a great alternative to the classic satay that is often paired with too-sweet peanut sauce.  (stay tuned for a new take on that!)

It might seem strange to throw whole peeled lemons into a blender, but it works, and adds the perfect tartness to the finished dish.

If you cut off the top & bottom of the lemon and score with a knife it makes for easy lemon peeling

Lemony Moroccan Chicken Thighs

2 pounds boneless skinless chicken breasts, or bone-in, skin-on thighs
2 lemons, peeled like oranges and cut in half
3/4 t cumin
3/4 t coriander
1/2 t tumeric
1 t sea salt
1/8 t cinnamon
1 T honey
3 quarter sized slices fresh ginger, peeled
4 cloves garlic, smashed

  • If using bamboo skewers, soak them in water for one hour to prevent them from burning. Slice the chicken into long thin strips.
  • Combine the remaining ingredients in a blender and puree.
  • Reserve 3 T of the marinade, and add the rest to the chicken in a glass dish. Marinate for one hour if using breast meat, two if using thigh (much longer, and the chicken will begin to cook in the citrus).
  • Thread chicken onto skewers, if applicable
  • Heat your grill to medium.  Grill skewers for 3-4 minutes on each side, or until cooked through. If you’re serving these at a party, you can undercook them a bit and finish in the oven so you’re not a slave to the grill.
  • If grilling thighs, cook for about 10-15 minutes on each side, or until cooked through.

Serve with Spiced Yogurt, if desired:

Combine the reserved marinade with 1 C full fat plain yogurt*.  Stir to combine.

*depending on how you’re serving the dish, you can use either thick Greek yogurt, or the thinner European variety.  It’s good either way, and totally up to you.

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3 Comments

  1. You are my new favorite person. Everything I’ve made from your blog has been delicious and awesome! This chicken is incredible, especially with the sauce. Thank you, and please keep blogging!!

    • Thanks Erica! I certainly will. :)

  2. Thank you, and please keep blogging!!Everything I’ve made from your blog has been delicious and awesome…

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