Name: North African Chicken Marinade
Prep time: 4 h 25 min
Total time: 4 h 25 min
Yield: 2 servings
Ingredients: 2 boneless, skinless chicken breasts (about 300g total); 3 tbsp olive oil; 2 tbsp lemon juice (freshly squeezed); 3 garlic cloves, finely grated; 1 1/2 tsp ground cumin; 1 tsp ground coriander; 1 tsp smoked paprika; 1/2 tsp ground cinnamon; 1/2 tsp ground turmeric; 1/2 tsp salt; 1/4 tsp black pepper; A pinch of cayenne pepper (optional)

North African Chicken Marinade

jkakar

This North African-inspired chicken marinade infuses your meal with the vibrant flavors of cumin, coriander, paprika, and a hint of cinnamon, all brightened by fresh lemon and garlic. Searing the marinated chicken over high heat creates a craveable, smoky char reminiscent of North African street food. The marinade keeps the chicken juicy while delivering layers of earthy, citrusy, and warm spice notes. Perfect for grilling or stovetop, serve these tender slices over couscous, tucked in flatbread, or atop a crisp salad for a taste of the Mediterranean coast.

Ingredients

Instructions

In a medium mixing bowl, whisk together olive oil, lemon juice, garlic, cumin, coriander, paprika, cinnamon, turmeric, salt, black pepper, and cayenne (if using) until well combined.
Pat chicken breasts dry with paper towels. Slice each breast in half horizontally for thinner cutlets (for best marinade penetration and quicker cooking).
Add chicken to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 1 hour, ideally 3–4 hours for maximum flavor.
Heat a large skillet or grill pan over medium-high heat until very hot and lightly smoking (to maximize browning and flavor).
Add chicken cutlets to the pan (in batches if needed to avoid crowding). Sear for 3–4 minutes per side, or until golden brown, just cooked through, and juices run clear.
Transfer to a plate, rest for 3 minutes, then slice and serve. Spoon any pan juices over the top.