Moroccan-style Teriyaki Chicken

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.

• 4 chicken breasts, boneless and skinless 4 chicken breasts, boneless and skinless
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 1/4 cup (60ml) honey 1/4 cup (60ml) honey
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger 1/4 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper (optional, for extra heat) 1/4 teaspoon cayenne pepper (optional, for extra heat)
• 2 tablespoons (30ml) lemon juice 2 tablespoons (30ml) lemon juice
• 2 tablespoons (30ml) preserved lemon, finely chopped 2 tablespoons (30ml) preserved lemon, finely chopped
• 4 dates, pitted and chopped 4 dates, pitted and chopped
• 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

1. 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.
2. 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.
3. 3.
   Preheat the grill or grill pan over medium-high heat. Remove the chicken from the marinade, allowing any excess marinade to drip off.
4. 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.
5. 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.
6. 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.