Moroccan-citrus Marinade Recipe

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Moroccan-Citrus Marinade

Daily Inspiration S


A fragrant blend of citrus zests, citrus juices and aromatic spices. Makes 1/2 cup - enough for 2 lbs. boneless or 4 lbs. bone-in chicken.

Prep time does not include marinating time.

Recipe from Eating Well Magazine.

pinch tips: How to Debone a Chicken



Makes 1/2 cup


15 Min


No-Cook or Other


2 Tbsp
extra-virgin olive oil
1 Tbsp
grated orange zest
1 Tbsp
grated lemon zest
2 Tbsp
orange juice
2 Tbsp
lemon juice
cloves garlic, minced
1 Tbsp
ground cumin
2 tsp
ground coriander
1 tsp
1/4 tsp
ground cinnamon
1/8 tsp
ground cardamom

Directions Step-By-Step

Combine oil, orange zest, lemon zest, orange juice, lemon juice, garlic, cumin, coriander, salt, cinnamon and cardamom in a large bowl.
Add chicken to the marinade, tossing to coat well. If using skin-on chicken parts or a whole chicken, rub the marinade under the skin as well.
Cover and refrigerate for at least 4 hours and up to 8 hours. Remove the chicken from the marinade, shaking off any excess marinade and let stand at room temperature for about 30 minutes before grilling.

About this Recipe

Course/Dish: Chicken, Marinades
Main Ingredient: Fruit
Regional Style: Moroccan
Dietary Needs: Diabetic, Low Fat, Dairy Free, Low Carb
Other Tags: Quick & Easy, Healthy