Recipe
Moroccan-style Teriyaki Chicken
Moroccan-inspired Sweet and Savory Chicken Delight
4.6 out of 5
In the vibrant and aromatic world of Moroccan cuisine, we have taken the beloved Japanese teriyaki dish and given it a delightful Moroccan twist. This Moroccan-style Teriyaki Chicken combines the rich flavors of traditional teriyaki with the exotic spices and ingredients of Moroccan cuisine. Get ready to embark on a culinary journey that will tantalize your taste buds!
Metadata
Preparation time
10 minutes
Cooking time
15 minutes
Total time
25 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Gluten-free, Dairy-free, Nut-free, Low-carb, Paleo-friendly
Allergens
Soy
Not suitable for
Vegan, Vegetarian, High-carb, Keto, Pescatarian
Ingredients
While the original Japanese teriyaki is known for its sweet and salty flavors, our Moroccan adaptation adds a touch of spice and warmth. We incorporate traditional Moroccan spices such as cumin, paprika, and cinnamon to infuse the dish with a unique Moroccan flair. Additionally, we substitute some of the original ingredients with Moroccan staples like honey, dates, and preserved lemons to create a fusion of flavors that will transport you to the streets of Marrakech. We alse have the original recipe for Teriyaki, so you can check it out.
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4 chicken breasts, boneless and skinless 4 chicken breasts, boneless and skinless
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1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
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1/4 cup (60ml) honey 1/4 cup (60ml) honey
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2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
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2 cloves of garlic, minced 2 cloves of garlic, minced
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1 teaspoon ground cumin 1 teaspoon ground cumin
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1 teaspoon paprika 1 teaspoon paprika
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1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
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1/4 teaspoon ground ginger 1/4 teaspoon ground ginger
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1/4 teaspoon cayenne pepper (optional, for extra heat) 1/4 teaspoon cayenne pepper (optional, for extra heat)
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2 tablespoons (30ml) lemon juice 2 tablespoons (30ml) lemon juice
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2 tablespoons (30ml) preserved lemon, finely chopped 2 tablespoons (30ml) preserved lemon, finely chopped
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4 dates, pitted and chopped 4 dates, pitted and chopped
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Fresh cilantro, for garnish Fresh cilantro, for garnish
Nutrition
- Calories (kcal / KJ): 320 kcal / 1340 KJ
- Fat (total, saturated): 10g, 2g
- Carbohydrates (total, sugars): 20g, 18g
- Protein: 35g
- Fiber: 2g
- Salt: 1.5g
Preparation
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1.In a bowl, whisk together soy sauce, honey, olive oil, minced garlic, ground cumin, paprika, ground cinnamon, ground ginger, cayenne pepper (if using), lemon juice, preserved lemon, and chopped dates.
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2.Place the chicken breasts in a shallow dish and pour the marinade over them. Make sure the chicken is well coated. Cover the dish and refrigerate for at least 1 hour, or overnight for maximum flavor.
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3.Preheat the grill or grill pan over medium-high heat. Remove the chicken from the marinade, allowing any excess marinade to drip off.
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4.Grill the chicken for about 6-8 minutes per side, or until cooked through and nicely charred. Baste the chicken with the remaining marinade while grilling.
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5.Once cooked, remove the chicken from the grill and let it rest for a few minutes. Slice the chicken into strips or serve it whole.
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6.Garnish with fresh cilantro and serve hot.
Treat your ingredients with care...
- Soy sauce — Use low-sodium soy sauce if you prefer a less salty flavor.
- Preserved lemon — If you can't find preserved lemon, you can substitute with fresh lemon zest for a similar citrusy taste.
- Dates — Make sure to remove the pits from the dates before chopping.
Tips & Tricks
- For a smoky flavor, you can add a pinch of smoked paprika to the marinade.
- If you prefer a milder spice level, reduce the amount of cayenne pepper or omit it altogether.
- Serve the Moroccan-style Teriyaki Chicken with couscous or quinoa for a complete meal.
- Make extra marinade and reserve some for dipping sauce or drizzling over the cooked chicken.
- Experiment with different garnishes such as toasted sesame seeds or chopped almonds for added texture.
Serving advice
Serve the Moroccan-style Teriyaki Chicken hot, either sliced into strips or whole, alongside a generous portion of couscous or quinoa. Garnish with fresh cilantro for a burst of freshness. This dish pairs well with a side of roasted vegetables or a crisp green salad.
Presentation advice
Arrange the grilled chicken on a platter, drizzle some of the reserved marinade over the top, and sprinkle with fresh cilantro. For an elegant touch, garnish with lemon wedges and serve with a side of couscous or quinoa. The vibrant colors and enticing aroma will make this dish a feast for the eyes as well as the palate.
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