Selwa’s Marinated Roasted Chicken Recipe: A Family Favorite

Prep Time: 12

Cook Time: 16

Servings: people

Author: Selwa

5 from 2 votes

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This marinated chicken recipe is best cooked over the grill. The smokey flavors of the BBQ go very well with the marinade flavors.

3 tablespoons Dijon mustard: The mustard adds a tangy robust flavor that pairs beautifully with the herbs.
1/4 cup coriander cilantro, chopped: Fresh cilantro brings a bright, zesty note to the marinade.
1/4 cup parsley chopped: Adds a touch of earthiness and freshness.
4 tablespoons extra virgin olive oil: The richness of olive oil helps to tenderize the chicken while adding depth of flavor.
2 tablespoons lime juice freshly squeezed: The acidity cuts through the richness and adds a fresh citrusy tang.
1 teaspoon Provence herbs: A mix of rosemary thyme, oregano, and marjoram brings a fragrant, herbal aroma to the dish.
2 teaspoons chili powder: Adds a subtle kick of heat that balances the flavors.
2 garlic cloves crushed: Garlic adds a warm, aromatic depth to the marinade.
1 teaspoon kosher salt: Enhances all the flavors in the marinade.
1 teaspoon freshly ground black pepper: Adds just the right amount of spice.
1 ½ to 2 pounds chicken thighs skinless and boneless: Chicken thighs are juicy and flavorful, perfect for grilling.

Get Recipe Ingredients

Mix the Marinade: In a large mixing bowl, combine the Dijon mustard, chopped cilantro, parsley, olive oil, chili powder, crushed garlic, kosher salt, and black pepper. Stir until well combined.
Marinate the Chicken: Add the chicken thighs to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover the bowl with plastic wrap and let it marinate in the fridge for at least 2 hours, or overnight for even better flavor.
Add Lime Juice: Just before you’re ready to cook, squeeze the fresh lime juice over the marinated chicken.

Preheat the Grill: Heat your BBQ or grill to medium-high heat.
Grill the Chicken: Place the marinated chicken thighs on the grill and cook for about 4-5 minutes per side, or until they reach an internal temperature of 165 degrees F. The chicken should be golden brown, cooked through, but still juicy.

Serve Immediately: This chicken pairs beautifully with Moroccan tomato and green olive salad, a dish that brings out the fresh and zesty flavors of the marinade. You can find the recipe for this salad and other Moroccan-inspired dishes on my blog.

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