Moroccan Ginger-Lime Chicken Tell a Friend

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Moroccan Ginger-Lime Chicken 6 Rating(s)
moroccan chicken recipe

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 12 - small skinless bone-in chicken thighs OR skinless tenderloins
  • 1/4 cups - finely chopped green onions or scallions
  • 2 tablespoons - finely chopped fresh ginger
  • 2 tablespoons - olive oil
  • 1 tablespoons - lime zest
  • 2 tablespoons - lime juice
  • 1 teaspoons - ground cinnamon
  • 1 teaspoons - salt
  • 1/2 teaspoons - ground pepper
  • 1/2 teaspoons - freshly grated nutmeg OR ground nutmeg
  • 1/8 teaspoons - cayenne pepper
  • Directions:

    Pat chicken pieces until dry and place them skin side up on a foil-covered pan.

    Mix together the green onions or scallions, ginger, oil, lime zest and juice, cinnamon, salt, pepper, nutmeg and cayenne. Spread on the chicken pieces, cover them, and refrigerate for 2 to 24 hours (or place chicken pieces in plastic ziploc bag with marinade ingredients and mix to cover chicken thoroughly before placing in fridge).

    When ready to cook, line a broiler pan or rimmed baking sheet with aluminum foil and coat lightly with cooking spray. Preheat broiler to high heat.

    Broil the chicken until an instant-read thermometer inserted in thickest part registers 165 degrees F, about 15 to 25 minutes depending on the type and size of chicken pieces.

    Brief Description

    Chicken marinated in cinnamon, nutmeg, and ginger along with lime juice and other seasonings for 2 to 24 hours; then broiled to perfection.

    Main Ingredient:


    Category:  Poultry

    Cuisine:  American

    Prep Time: 2 hour(s) 30 min
    Cook Time: 20 min


    Serving size: 2 small thighs or tenderloins. Per serving: Calories 218, Fat 13g, Cholesterol 77mg, Carbs 3g, Total sugar 0g, Protein 22g, Fiber 1g, Sodium 453mg, Potassium 200mg.


    adapted from Eating Well magazine

    Posted By:


    Posted On:

    June 16, 2016

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