Moroccan Grilled Chicken with Autumn Vegetables

Moroccan · Autumn · 45 min · Serves 4 · By The Lesapor Kitchen

This beginner-friendly recipe combines the warmth of Moroccan spices with the comfort of grilled chicken and seasonal vegetables. It's perfect for a cozy autumn evening and requires minimal preparation time. Serve with a dollop of yogurt or a simple green salad for a complete meal.

Ingredients

  • 1 1/2 pounds boneless chicken thighs
  • 3 tablespoons olive oil
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cinnamon
  • 3 medium bell peppers, cut into strips
  • 1 large red onion, sliced
  • Flaky sea salt, to taste
  • Black pepper, to taste

Method

  1. In a large bowl, combine the olive oil, ground cumin, ground coriander, and ground cinnamon. Add the chicken thighs and toss to coat evenly. Season with salt and black pepper.
  2. Preheat your grill to medium-high heat. Place the chicken thighs on the grill and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C).
  3. While the chicken is grilling, in a separate bowl, toss the bell peppers and red onion with a drizzle of olive oil and a pinch of salt and pepper.
  4. Add the vegetables to the grill, cooking for about 5-7 minutes, until they are tender and have slight grill marks.
  5. Remove the chicken and vegetables from the grill and let rest for a few minutes. Slice the chicken and serve alongside the grilled vegetables.