Introduction: Moroccan Chicken: Made Easy on a Griddle

You don't have access to an oven? That's great! In this recipe, we will be using a griddle to prepare our moroccan chicken.

The following tutorial is designed for new or experienced cooks. It will outline instructions step-by-step on how to marinate and prepare moroccan chicken, while using a griddle. By the end of the instructable, you will know how to make a delicious plate of moroccan chicken.

Serving Size: serves 4 adults

You will need the following ingredients:

  • 1 tablespoon caraway seeds
  • 1 tablespoon coriander seeds
  • 1/2 tablespoon ground cumin
  • 1 tablespoon dried crushed red pepper
  • 2 tablespoons olive oil
  • 1 tablespoons garlic powder
  • 2 tablespoons paprika
  • 1 ½ teaspoons salt
  • 5 tablespoons lime juice, divided (not all ingredients used at once)
  • 4 chicken breasts
  • Cooking Spray

You will need the following equipment:

  • Griddle
  • Spatula
  • Mortar and Pastel
  • 2 Small Bowls
  • 1 Plate
  • 1 Gallon size ziplock bag
  • Measuring cups
  • Measuring spoons
  • Whisk
  • Knive to cut chicken
  • Meat Thermometer
  • Cutting board
  • Bleach
  • Bucket for bleach mixture
  • Napkins to use for cleaning


There are precautions that needs to be taken when cooking with chicken. Please follow the provided link, to learn more about cooking chicken safely.


There is always the possibility of burns, when cooking with excessive heat. Pleas follow the provided link, to learn more about treating burns from grilling and cooking. If the burn is severe, you need to seek medical help immediately.

We will be using knives in this instructable. If you cut yourself in the kitchen, please follow the provided link, to learn more about treating minor cuts. If the cut is severe, you need to seek medical help immediately.

Not familiar with cooking chicken on a griddle? Please follow the provided link, to learn more about how to cook chicken on a griddle.

Harissa Preparation: Steps 1-7

Chicken Preparation: Steps 8-10

Clean Up: Step 11

Provided below, is a video demonstration you can use as a resource if you find yourself stuck on a step. The time on the video will be stated at the bottom of the step you are currently working on.

Provided below is a printable file version of the ingredients and steps.

Step 1: Preheat Griddle

  1. You will want to preheat the griddle to 350 degrees, by turning the knob attached to the griddle.

Step 2: Heat Seeds


  • 1 tablespoon caraway seeds
  • 1 tablespoon coriander seeds
  1. Spray the griddle with cooking spray.
  2. You will heat these seeds on griddle for about 5 minutes or until they have browned. Stir seeds occasionally.
  3. Be sure to let the seeds cool for about 2 mins.
  4. Use 2 spatulas to scoop up seeds, then place into mortar.

Tip: It is easier to measure seeds when taking off the caps.

Video: 0:01-0:45

Step 3: Grind Seeds and Crushed Red Pepper

Place in mortar:

  • seeds
  • 1 tablespoon crushed red pepper
  • 1/2 tablespoon cumin
  1. Hold pestle with firm grip, and roll the rounded end against the mortar, until you have your preferred consistency (recommend fine powder).

Video: 0:46-1:17

Step 4: Add Oil and Garlic


  • 2 tablespoons olive oil
  • 1 tablespoon garlic powder
  1. Add these ingredients to mortar with spice mixture.

Tip: May need to use napkin to wipe utensils after using oil.

Video: 1:18-1:41

Step 5: Grind Ingredients

  1. Grind the ingredients in the mortar to a smooth paste.
  2. Hold pestle with firm grip, and roll the rounded end against the mortar.

Video: 1:42-2:00

Step 6: Add Paprika and Salt


  • 2 tablespoons paprika
  • 1 1/2 teaspoons salt
  1. Add these ingredients to your mixture in the mortar.
  2. Mix paste mixture.
  3. Use a spoon to scrape off ingredients to bring down from the sides.

Video: 2:01-2:38

Step 7: Whisk


  • Use all harissa mixture
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  1. Whisk the given amounts of these ingredients in a small bowl.

Video: 2:39-3:34

Step 8: Marinate Chicken

There is information out there, warning against washing raw chicken before cooking it. We have provided two sources that explain why you should not wash your chicken before you cook it. Please understand, you are cooking this chicken at your own risk.

  1. Pour the mixture created in step 6 into the gallon Ziploc bag.
  2. Add chicken to bag, close bag, then shake until the chicken is completely covered in mixture.
  3. Let chicken sit in bag for approximately 2 minutes.

Video: 3:35-4:04

Step 9: Cut Chicken

  1. Place the chicken onto the cutting board.
  2. Cut up chicken into small byte size pieces.
  3. Place chicken onto griddle.

    Video: 4:05-4:16

    Step 10: Grill Chicken

    1. Turn the heat on the griddle to 400 degrees.
    2. Grill chicken on griddle, until chicken is completely cooked.
    3. Use meat thermometer to verify that internal temperature of the meatiest part of the chicken is 165 F.
    4. Once your chicken is cooked through, it is ready to eat!

    Add Ons: The chicken is delightful by itself, but you can also pair it with other items to enhance flavor. We recommend pairing it with couscous and a nice vegetable. You could also pair it with a nice bed of rice. The choices are endless.

    Video: 4:16-4:43

    Step 11: Clean Up

    1. To disinfect your countertops you can use a Bleach/Water Solution:


    • 1/4 (minimum) to 3/4(maximum) cup of bleach
    • 1 table- spoon (minimum) to 3 table- spoons (maximum) of bleach to 1 quart of cool water.

    Contact Time:

    2. Let stand for 2 minutes, then wipe or air dry.

    If you would like more information on sanitizing and disinfecting, please see the attached link below.

    3. To clean your utensils, you can use:

    hot water and soap